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Wednesday, January 16, 2013

Stir-Fried Chicken Salad

I know it's not really "salad season"...most people are craving more warm and comforting foods -  Heck, even the southwest desert experienced a major cold front this past weekend (lows in the 20's, high's in the low 40's... I don't care where you are from, that's cold!!), BUT, if you are looking for a light meal that takes no time at all to prepare, no matter what time of year.... this recipe is for you.  It's also a great salad to bring for lunch - just keep that dressing on the side!

Stir-Fried Chicken Salad
Adapted from Cooking Light
- Serves 2 -
Printable Recipe 
Ingredients:
1 Tablespoon rice vinegar
1 Tablespoon fish sauce
2 Tablespoons soy sauce, divided
2 Tablespoons chili garlic paste (Sambal Oelek), divided
2 boneless, skinless chicken breasts, cut into 3-4 strips each
2 teaspoons vegetable or peanut oil
2-3 cups salad greens
2 Tablespoons chopped basil
cucumber slices (optional)
cherry tomatoes, quartered (optional)
1/4 cup unsalted peanuts or cashews
2-4 Tablespoons crumbled goat cheese or feta (optional) (I added some, but AFTER I took pictures... of course)

Directions:
In a measuring cup, mix together the vinegar, fish sauce, 1 tablespoon soy sauce and 1 tablespoon chili garlic paste until well combined.  Rinse chicken and pat dry with a paper towel.  Place in shallow dish or resealable plastic back.  Pour the marinade over and place in refrigerator for at least 2 hours.

In a wok or deep, non-stick skillet, heat the oil over medium high heat.  Remove the chicken from the marinade and place on a paper towel quickly to get any excess liquid off of it.  Add the chicken to the hot wok and stir fry 5-8 minutes, or until the chicken is no longer pink in the middle.  Remove from wok and allow to cool for 5 minutes.

Meanwhile, mix together remaining tablespoon of soy and chili garlic paste.  Divide lettuce evenly between two plates or large bowls.  Top with chopped basil, cucumber, tomato, peanuts, goat cheese and chicken.  Drizzle with soy/chili paste mixture.  Enjoy!

One Year Ago:  Chicken Alambre
Two Years Ago:  Biscuits and Sausage Gravy
Three Years Ago:  Chorizo and Rice Casserole

10 comments:

StephenC said...

Very much in the style of a Vietnamese flank steak salad we used to make in the summertime. I can taste it just from the picture.

Mary Younkin said...

This looks awesome! I was thinking about doing something similar with the broccoli I can't stop making these days. This sounds delicious. Have a blessed day, Jenn and stay WARM! This weather is crazy.

Angie's Recipes said...

Well, for me, salad is a four-season thing. Love it!

Miss Meat and Potatoes said...

Drooling! This looks so fresh and satisfying at the same time. Love it.

Yenta Mary said...

After all the excess of the holidays, I've been craving vegetables. This is fabulous!

We Are Not Martha said...

I've been trying to eat a lot of salads lately and this one looks fabulous!

Sues

Lea Ann (Cooking On The Ranch) said...

It's always salad season! And I'm from Denver and you bet that's cold. This salad looks great Jenn.

Jean | DelightfulRepast.blogspot.com said...

Jenn, even in the midst of Comfort Food Weather I regularly get cravings for salad, and this one looks wonderful!

At Anna's kitchen table said...

That looks really good Jenn! I must up my salads and veg. But it's so much easier in the Summer!!

Chris said...

I can handle salads as long as they have meat like this one!