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Menu Plan for Spring I: Week 10, Monday

Asian Chicken and Cabbage Salad

Cooking time: 30 minutes for menu        Cooking schedule: see below for instructions

     A different salad for summer - they don't all have to be lettuce-based.  Let the salad marinate while you cook the chicken to blend the flavors and soften the vegetables a bit

Asian Chicken and Cabbage Salad

Total time: 30 minutes
   Shredded cabbage with a creamy peanut butter dressing is the base for this chicken salad.  Sprinkled with sliced (or slivered) almonds and sesame seeds, it has a definite 'Asian' flavor.

Chicken Cabbage Salad Ingredients:

 Instructions:

Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
vegetable peeler, small saucepan with lid, small
bowl, medium bowl, whisk, large salad bowl, tongs
for tossing salad, large nonstick skillet
Start to cook quinoa
In medium bowl, make marinade for chicken
Cut chicken, add to marinade, set aside
Toast sesame seeds

Shred cabbage, put in salad bowl
Slice carrot paper thin, add to cabbage
Slice pepper, add to cabbage
Slice snow peas, add to cabbage
Snip chives, add to cabbage
Make vinaigrette, add to cabbage, toss well
Sauté chicken strips
Fluff quinoa, add to cabbage, toss to combine
Finish chicken, arrange on salad
Sprinkle with sesame seeds, almonds, serve