Mia's asian chicken salad PDF Print E-mail

Mia's Asian Chicken Salad

Posted by Cookin'Mom at recipegoldmine.com April 2001

Source: by Chef Brad Grafton - Bluff View Art District, Chattanooga, Tennessee Specialty Recipe

Thai Dressing
1 cup soy sauce
1 cup rice vinegar
1/2 cup brown sugar
1/4 cup sesame oil
2 teaspoons ginger
2 teaspoons garlic
4 green onions, minced
1 bunch cilantro, minced
1 teaspoon chili paste

Marinate chicken breast with Thai dressing for 4 hours and cook on grill.

Makes 3 cups.

Salad
Napa cabbage
Carrot peel
Green onions
Cooked rice noodles
Thai dressing

Serve grilled chicken on top of salad with dressing drizzled over.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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