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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This is one of my step daughter Mollica's favorite salads. She made this for me when I came for Christmas last year, because she knows I love this dish. It wasn't suppose to be part of our Christmas dinner but it was made special by my daughter. Ingredients:
1 lb boneless skinless chicken thighs |
1 tablespoon sesame oil |
1 tablespoon chinese chili-garlic sauce (available in asian markets) |
1 tablespoon garlic, finely minced |
1 tablespoon ginger, finely minced |
2 teaspoons lime juice |
1/4 cabbage, cored, sliced thinly |
2 ounces snow peas, raw & thinly slivered |
4 scallions, thinly sliced |
1/4 red bell pepper, thinly slivered |
1/4 cup cilantro, chopped |
1/4 cup cider vinegar |
3 tablespoons peanut oil |
2 tablespoons sesame oil |
1 tablespoon smooth peanut butter |
1 1/2 tablespoons honey |
1 teaspoon dijon mustard |
1 teaspoon soy sauce |
1 egg yolk |
salt & pepper |
Directions:
1. Combine the chicken sesame oil, chili sauce,garlic and lime juice in a bowl.
2. Cover and refrigerate for 2 hours, tossing once.
3. Cook the chicken on a well-oiled grill over high heat until cooked through, about 5 minutes per side.
4. Cool slightly, then cut into thin strips.
5. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro.
6. Prepare the chinese dressing;.
7. Place all the dressing ingredients below in a blender; process on high until smooth.
8. 1/4 cup cider vinegar, 3 Tbls. peanut oil,2 Tbls. Asian Sesame Oil,1 Tbls. smooth peanut butter, 1-1/2 Tbls honey,1 teaspoons Dijon mustard.
9. 1 teaspoons soy sauce,1 egg yolk and Salt & Pepper to taste.
10. Adjust the seasonings to your taste.(Makes about 1 cup).
11. Refrigerate covered, until ready to use.
12. Toss the salad with 1/3 cup of the dressing or as desired.
13. Transfer to a bowl and serve immediately.
14. Extra dressing may be stored in frig for about two days.
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