48 minutes ago
Wednesday, November 12, 2008
I usually make a salad type dinner once a week, just to give us a break from the heavy 5 course meals that I usually prepare!!!!
I saw this recipe on tastespotting last week from food channel (not food network).
I have 3 different recipes for this, but their ad said that their test kitchen staff couldn't wait to eat this, that's how much they liked it! So, I figured I would deviate from my usual recipe (which is not so far off from this one) and try it.
They want you to start with Rotisserie chicken, pulled off the bone.
I didn't have a rotisserie chicken, so I poached some boring boneless chicken breasts in water for 20 minutes, then pulled the meat apart.
The rest of the ingredients are:
1 red pepper, thinly sliced
2 green onions, sliced thin
a bunch of asparagus, blanched for 5 minutes then put in an ice bath. Slice on the diagonal into slices
mixed salad greens (I used romaine lettuce)
1 tbsp chopped ginger
3 tbsp soy sauce
1/2 cup vegetable oil
1/4 cup creamy peanut butter
1 clove garlic, minced
1 tbsp honey
2 tbsp dark sesame oil
2 tbsp cider vinegar
1 and half tbsp of toasted sesame seeds
Mix your salad ingredients in a large bowl. Whisk dressing and pour over chicken and salad just before serving.
Would I make this again? I doubt it.
I think it was missing something. Maybe some hot pepper flakes, or cilantro, or perhaps it would've been better over thin linguine.
I will stick to my old Chinese Chicken Salad recipe.