On the quest for quick, wholesome meals, I went digging for recipes that can be prepared in pinch. I narrowed it down to three, the first of which is tonight's entry. In the case of this particular recipe, I would modify how the veggies are chopped if you need to quicken the pace a little. This took me about forty minutes to prepare.
I was surprised by how good this salad was. It certainly looked test-worthy as depicted in this month's Chatelaine magazine, but it exceeded my expectations. This was a contribution of Gwyneth Paltrow's and while her version included steamed chicken infused with ginger and star anise, I opted out of the steamer and chose my frying pan and some oil. Easy peasy and a little less perfect than Gwyneth's recipe. You'll get over it.
The version below is my modified version. If you want the original, check it out: http://www.chatelaine.com
Serves 4 as an entree
Ingredients
Salad
- 4 boneless, skinless chicken breasts
- 2 T canola oil
- Head of Romaine lettuce, finely chopped
- 1 cup snow peas, julienned
- 1 carrot, peeled and julienned
- 4 green onions, chopped
- 3 T loosely chopped cilantro
- 2 red chilis, diced (optional)
- 1 T toasted sesame seeds
Dressing
- 3 T hoisin sauce
- 1/3 cup sesame oil
- 3 T rice vinegar
- 1/4 water
- 1/2 t salt
Method
Heat the oil in a large fry pan on high heat. If you find the breasts aren't thick enough to cook all the way through when pan fried, slice them in horizontally in half. Season the chicken breasts with salt and pepper before adding them to the pan. Let them cook for 3 minutes each side or until cooked through. Remove from pan and when the chicken has cooled enough to handle, tear the chicken into bite-size strips.
While the chicken is cooking, combine the salad ingredients and set aside. Next, combine the dressing ingredients, mixing well with a whisk. Finally, add the chicken to the salad and toss well. Serve the salad in individual bowls and dress accordingly...no white after Labour Day. Gawd, I'm clever!
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