Day 17:: Chinese Chicken Salad

Back when the Mister and I first got together we ate out. A lot. Like every night for three months (which may have had something to do with the ridiculous twenty pound gain that happened after I met him) and Applebee’s was a favorite. Specifically this salad which is crazy tasty.

This make at home version is definitely not the exact same thing – but it has a similar taste and it’s quick to throw together – especially if you plan ahead. I often do the chopping and dressing making the night before and just leave it in the fridge until it’s time to make dinner the next day. Then I marinade the chicken, cook it up, add the chow mein noodles, and drizzle on the dressing. Yum.

The Recipe

-2 boneless, skinless chicken breasts
-3 Tbsp soy sauce
-2 Tbsp rice wine vinegar
-salt and pepper
-1 head Romaine lettuce, shredded
-4 cups shredded red cabbage
-2 cups snow peas
-1 cup shredded carrot (I use a box grater and love it)
-1/2 cup chow mein noodles
-1/4 cup sliced almonds

DRESSING:
-1/4 cup olive oil
-3 Tbsp honey
-2 Tbsp rice wine vinegar
-1 Tbsp grated fresh ginger (I use jarred, minced that I found natural food section because we use ginger often and it can be a pain to grate.)
-1 Tbsp soy sauce
-1 clove garlic minced

To do:

– Combine chicken breasts, soy sauce, and rice wine vinegar in a ziplock bag and let marinate in the fridge for at least 15 minutes. Remove chicken from marinade, and season with salt and paper. Then slice into small pieces

– While chicken is marinating, mix all the dressing ingredients together until combined. You will probably want to shake to mix again before serving, as it does tend to separate.

– Heat oil in a large skillet over medium-high heat. Cook chicken until done. Remove and let rest.

– While chicken is cooking, toss together Romaine, cabbage, peas, carrots chow mein noodles and almonds until combined.

– Add chicken and toss with desire amount of dressing until combined.

Recipe modified from Gimme Some Oven

The Discussion

What do you think is the proper etiquette for cell phone usage – at home, with friends, at a restaurant, in other public places?

The Daily Tip

The Recipe Binder is certainly not a new idea and after all my talk of Paprika you’d think I didn’t have one. But I do. Last year I went through all the handwritten recipes in my box and organized them into a binder with page inserts. This keeps them “splatter free” when I’m using them. Eventually I’ll enter them all into Paprika, pack away a few treasures (the one for my Grandma’s cranberry salad), and toss the rest, but for now a 3 ring binder, removable double sided tape, and cardstock are one of my favorite cookbooks ever.

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