Sweet and Sour Chicken Salad
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
Sweet and Sour Chicken Salad Time: 25 minutes
2 chicken breasts, boneless, skinless
8 oz (250gr) fresh asparagus or 1 15 oz can (490 gr jar)
1 tbs butter
1 avocado
4 - 5 oz mushrooms
1 tbs fresh snipped chives
1 tbs toasted sesame seeds
3 tbs teriyaki sauce
2 tsp walnut or sesame oil
1/4 cup sweet and sour sauce which I can't buy so my recipe is below
Vinaigrette
Lettuce, enough for 2 main course salads
Pour 2 tbs teriyaki sauce over chicken and allow to marinated a few minutes. Clean and thickly slice mushrooms. Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put asparagus into a skillet big enough to hold them without cutting, add butter and sauté over medium heat until starting to brown and blister, about 10 minutes. Remove asparagus. Add oil and 1 tbs teriyaki sauce to same skillet. When hot add mushrooms and sauté briefly, about 4 minutes. Remove and set aside. Cook chicken on barbecue grill over direct heat for 8 - 10 minutes per side. When done remove and slice. Or cut into strips, toss with teriyaki sauce and stir-fry in nonstick skillet in 1 tbs oil for 4 - 5 minutes. Slice avocado. Snip chives. Prepare lettuce and put into large salad bowl along with chives. Toss with about half of the vinaigrette - it's quite thick so it takes a bit of tossing to distribute it well - be careful not to use too much to start. When it is to your liking, arrange chicken, asparagus, mushrooms and avocado artfully on top. Drizzle with a bit of vinaigrette, sprinkle with sesame seeds, and serve with remaining vinaigrette on the side.
Sweet and Sour Sauce Time: 5 minutes
1 tbs sugar
1 tbs cider vinegar
2 tbs soy sauce
1 tsp cornstarch (maizena) dissolved in 1 tsp water
Heat sugar, vinegar and soy sauce until boiling. Thicken with cornstarch. Allow to cool
Vinaigrette Time: 5 minutes
1/4 cup sweet and sour sauce (or all of mine)
1/2 tsp dry mustard
1/2 tsp garlic powder
1 tbs cider vinegar
1/3 cup olive oil - the good stuff.
Put all ingredients in a small bowl and whisk well to combine.
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Cooking Schedule: 25 minutes |
Remove asparagus |
Cooking for Two? Or more?
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