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Today’s salad is something you often see on a restaurant menu, but it usually relies on heavy fried Chinese noodles for crunch. I like to take a fresher approach to adding texture to an Asian chicken salad. I swap red cabbage for the fried noodles and toss in carrots and fresh herbs. Then I dress it with a spicy, citrusy vinaigrette that’s fairly low in fat.
The recipe calls for shredded chicken, so it’s a great way to make use of leftover or rotisserie chicken. But I like to poach a couple breasts for this recipe — it’s a great way to prepare chicken for salads.
Sarah’s Tip of the Day:
Watch, and I’ll show you the right way to poach so that your chicken turns out as silky and succulent as it is flavorful. All you’ll need is a little water and a few key aromatics. I’m using ginger, lemon, and garlic, but you could use any flavor combination you like. Once you’ve mastered this poaching technique, the chicken salad options are endless!
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Recipe Ingredients:
1/4 cup fresh lime juice (from 3 limes)
2 teaspoons soy sauce
1 jalapeno, minced
2 teaspoons vegetable oil
1/2 teaspoon sugar
4 cups shredded red cabbage (about 1/2 medium head)
1 cup shredded carrots (about 2 large)
1 cup lightly packed fresh cilantro leaves
1 cup lightly packed fresh mint leaves
2 cups shredded cooked chicken
Get the recipe:
http://www.marthastewart.com/340687/asian-chicken-salad
More Chicken Recipes: http://full.sc/P91FR1
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Asian Chicken Salad | Everyday Food with Sarah Carey
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