Thursday, July 29, 2010

Asian Chicken Salad

I roasted a chicken earlier this week (recipe to follow) and it was magnificent. I decided to take some of the chicken and make an Asian Chicken Salad with it and it turned out pretty tasty. I julienned (very thinly sliced) some carrots and bell peppers, added some green onions, segmented clementines, thinly sliced white onion and toasted slivered almonds with a nice citrus soy vinaigrette. It's a clean light chicken salad that doesn't need to be refrigerated, so great on a picnic or for a BBQ with friends.

Asian Chicken Salad

1/2 a cooked rotisserie chicken, skin off, shredded
1 bell pepper, julienned
2 carrots, peeled and julienned
2 scallions, chopped
1 small onion, chopped in half and very thinly shaved/sliced
4 clementines, segmented or a can of drained Mandarin oranges
1/2 cup toasted slivered almonds
handful of cilantro leaves

juice of 1 lime
1/2 tsp rice wine vinegar
1 1/2 tsp soy sauce
cracked black pepper
1/2 tsp sugar or honey
1 inch of ginger, graded
2 garlic cloves, finely minced
1/2 tsp red pepper flakes
dash garlic powder
7 mint leaves, chopped finely
3/4 tsp toasted sesame oil
1/2 tsp peanut oil

Prepare vinaigrette, and mix well to combine. Toss all ingredients with the dressing in a bowl and let sit for about 10 minutes to absorb the flavors. Serve room temperature or cold.

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