Chef Garretts Asian Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 2 |
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This recipe will knock your socks off!! From new local restaunrat, Gaerrett's Deli, as presented by Chef Garrett on local new program. Marinates 2 hours. Ingredients:
dressing/marinade |
3 tblsp chopped fresh ginger |
3 tblsp chopped fresh garlic |
3/4 cup fresh cilantro - washed and dried |
1/2 cup fresh mint leaves |
3/4 cup light brown sugar |
1/2 cup soy sauce |
3 tblsp rice wine vinegar (ordinary white vinegar works fine) |
1/2 jalapeño - seeded. |
2 cups vegetable oil |
2 tblsp toasted sesame oil |
salad |
4 cups finely shredded green cabbage |
2 cups shredded romaine lettuce |
1/2 red onion - thinly sliced |
3/4 cup red, yellow, green bell pepper - thinly sliced |
2 carrots - thinly sliced or shredded |
1 stalk celery - thinly sliced |
1 cup pineapple - in large dice |
1/2 jalapeño - finely minced (optional) |
3 tblsp toasted almonds - slivered |
3/4 cup crisp chow mien noodles |
fresh mint and cilantro to garnish |
2 large chicken breast |
Directions:
1. Directions
2. Blend first 9 items in food processor.
3. Add vegetable oil - slowly, in a stream -until emulsified.
4. Add sesame oil, remove enough to a separate container to marinate your chicken.
5. Refrigerate until ready to use.
6. This dressing will keep 2 weeks in your fridge.
7. Keep all salad ingredients well chilled until assembly.
8. 'Butterfly' 2 large chicken breasts, place in plastic or glass bowl, cover with marinade and allow to rest 2 hours.
9. When ready to cook, wipe all excess marinade off breasts and grill at medium/high heat on griddle or over charcoal or wood fire, basting with marinade as it cooks.
10. Cook 4 minutes on one side, 3 on the other (depending on thickness of breasts).
11. Meanwhile mix all salad ingredients together, adding JUST ENOUGH of the reserved dressing to flavor the salad (you can always add more - you can't subtract!)
12. Place salad on well chilled serving plates, top with hot glazed chicken breasts, cut into strips, top with a few reserved almond slices and some fresh cilantro leaves.
13. Serve immediately.
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