Wednesday, October 7, 2009
3 green onions – chopped
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 small bag bean sprouts (also called “mung bean sprouts”)
1 small package of slivered almonds
¼ cup sesame seeds (toasted)
1 small can of Chinese noodles
Chopped Cilantro (lots!)
½ cup olive oil
4 Tablespoons white wine vinegar
4 Tablespoons sugar
1 Tablespoon poppy seeds
½ teaspoon pepper
2 teaspoons salt
Place chicken breasts in boiling water and boil for about 13 minutes. After boiling, check one of the breasts by cutting in half to make sure there is no pink left inside. Remove from heat but let cool in the hot water for about 15 minutes or so. While the chicken is cooling, you can make the dressing.
Mix together the Olive Oil, Sugar, White Wine Vinegar, Salt, Pepper, and Poppy Seeds. Once the chicken is cooled a bit, shred it. Put shredded chicken in a tupperware bowl. Stir the dressing up really well and pour on top of the chicken. Mix well. I like to put the lid on the tupperware and shake it up. Put in the refrigerator for at least 30 minutes or up to overnight.
Before starting on your vegetables, toast your sesame seeds and almonds. You can do it the real way with a skillet or you can do the shortcut way in the toaster oven. I usually put some foil down on a toaster tray and pour the almonds on one side and the sesame seeds on the other and just toast lightly on a low heat...till they are just a light brown - do not burn. (duh)
Slice up the bell peppers, cabbage, scallions and throw in a huge salad bowl. Add a 1/2 to 1 bag of baby spinach...depending on how big you want this salad. Throw in your rinsed and cleaned bean sprouts. Now add your chopped cilantro.
Just before serving add the marinated chicken, toasted sesame seeds, toasted almonds and crunchy chinese noodles. Toss together and serve. I like to serve it with French Bread on the side...kind of random for a Chinese meal but I am not sure if this really qualifies as Chinese food and it works. OR...if you want some leftovers like I do, don't add the chicken to the whole salad bowl because the next day it will be all soft and wilty. Just put individual portions of the salad on a plate and top with some of the chicken, toasted almonds and seeds and crunchy noodles. And the eater can mix it up on their own. Either way it is so yummy. Enjoy!
Posted by Marisa at 1:55 PM