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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A fresh chicken salad for the times I need a little Southwest flavor in my Japanese kitchen. This recipe uses ingredients I can easily find in Japan. Ingredients:
1 head lettuce, chopped into bite-sized pieces |
1 cucumber, diced |
4 small green bell peppers, diced |
2 large garlic cloves, diced |
1 medium yellow onion, sliced into thin rings |
1 chicken breast |
3 tablespoons mayonnaise |
1/4 cup rice vinegar |
3 tablespoons sugar |
1/2 lemon, juice of |
5 dashes cumin |
6 dashes chili powder |
salt |
pepper |
4 tablespoons olive oil |
Directions:
1. On a large serving platter or in a large bowl arrange chopped lettuce, peppers, and cucumber.
2. Heat olive oil in pan over medium heat and add sliced onions. Liberally salt onions to bring out natural sweetness and help them caramelize.
3. Once onions are a nice brown color, remove from heat and place on top of lettuce.
4. Add a little more olive oil to the pan and add diced garlic. Be careful not to let it burn.
5. Season chicken with salt, cumin and chili powder and add to pan with garlic.
6. Once chicken is cooked through, remove from heat to cool.
7. Pour drippings and garlic from the pan over the vegetables.
8. Shred chicken and top salad with it.
9. In a small bowl combine: lemon juice, mayonnaise, vinegar, sugar, a shake of cumin, a shake of chili powder, salt and pepper. Whisk well.
10. Drizzle dressing over salad and serve immediately.
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