Summer is definitely salad time, when a cool collection of greens, vegetables, refreshing herbs and your choice of protein make the meal. Ginger, soy sauce and rice vinegar turn this main course chicken salad into an Asian feast.Asian Style Chopped Chicken Salad
- 1/2 head red cabbage
- 2 carrots
- 1/4 lb. green beans
- 3 cups fresh salad greens, washed & dried
- 2 large chicken breasts, cooked
- 2 Tbs. fresh mint leaves, roughly chopped
- 1/4 cup slivered almonds, toasted
- Dressing (see recipe below)
1. Remove the core from the red cabbage. Shred in a food processor, or with a box grater.
2. Clean and peel the carrots. Shred in a food processor or with a box grater.
3. Bring a small saucepan to a boil, and lightly salt the water. Meanwhile, trim the green beans and cut into 1 inch pieces. Once water is boiling, add the green beans to the water, and cook for 2-3 minutes until bright green and just slightly tender. Remove beans from water, and immediately cool them in an ice bath to stop them from cooking further. Refrigerate the beans until ready to use.
4. Make sure the lettuce is dry, and chop into bite-size pieces.
5. Dice the cooked chicken breasts into bite-sized pieces.
6. Add a bit of dressing to a large mixing bowl. Pile in the first 6 ingredients ingredients (including mint) and add a little more dressing to the top. Toss and mix thoroughly so that everything is coated. Top with toasted almonds and serve.
- 2 Tbs. soy sauce
- 2 Tbs. rice vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1/2 lime, for juice
- 1 clove garlic, pasted
- 1/2 tsp. fresh grated ginger
1. Combine all ingredients into a small saucepan over medium heat. Stir until sugar has dissolved. Bring mixture to a simmer for 2-3 minutes, and then turn heat to low and stir. Continue to cook for another 2-3 minutes on low, and then remove from heat and allow to cool.
Jessica Roy is a specialty chef and caterer, food writer and chef instructor, and owner of Shiso Kitchen in Somerville, where she teaches classes. Follow her at http://blogs.lowellsun.com.