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.
-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
-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
– 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
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.