Thyme for                         Cooking

Home

Subscribe

FAQ's

Contact Me

'Menus'

Current Menu

Menu Archives

'Recipes'

First Courses / Starters

Vegetables

Salads (main & side)

One Dish Meals

Potatoes, Pasta, etc.

Fish, Fowl, Meat,...

Bread, Dessert, Misc.

'Kitchen Knowledge'

Food Facts and Tips

Stocking the Pantry

Techniques

Tools We Use

Thyme for Cooking, the Blog

Asian Chicken and Cabbage Salad

Cooking time:  25 minutes for menu Cooking schedule: see below for "menu" instructions

Asian Chicken and Cabbage Salad                               Time: 25 minutes

2 chicken breasts, boneless, skinless
3 cups shredded cabbage
1 carrot
1/4 green pepper or whatever is left
1 - 2 stalks celery, sliced,  about 1/2 cup
1 tbs fresh snipped chives    substitute 1 tsp dried
1 tbs sesame seeds
1 tbs soy sauce
1 tbs walnut or sesame oil
1 tbs peanut butter
1 tbs sherry vinegar   substitute red wine vinegar
2 tbs olive oil
1/2 tsp chili powder
1 tsp minced fresh ginger substitute 1/4 tsp dried, powdered
1/2 tsp garlic powder
Peanut Dressing

Put soy sauce, walnut oil, peanut butter, vinegar, oil, chili powder, ginger and garlic in a small bowl.  Whisk well to combine.  Slice chicken breasts into strips and toss with marinade.  Allow to marinate for 15 minutes while you make the rest of the salad.  Cook on barbecue grill in pan or sauté in nonstick skillet on stove.  Either way cooking time is 5 - 7 minutes over medium-high heat.  Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm).  Do not use the core of the cabbage - you'll recognize it when you see it.   Slice the carrot into paper thin strips using the vegetable peeler.  Thinly slice celery.  Julienne the green pepper.  Snip chives.  Make the Dressing.  Put cabbage, carrot, celery and pepper into a large salad bowl.  Add the dressing and toss well.  Allow to rest while you finish.  Cook the chicken.  Arrange the chicken on the salad, sprinkle with sesame seeds, chives and serve.

Peanut Dressing

1 tbs brown sugar
2 tbs peanut putter
3 tbs sherry vinegar   substitute red wine vinegar
1 tbs fresh parsley     substitute 1 tsp dried
1 tbs oil - sesame or walnut
2 tbs olive oil
1 tbs soy sauce

Put all ingredients in small bowl and whisk well.

Note:  If you have some radishes left. slice them thinly and toss them in as well.
                                                                                                      top of page

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Turn on/light barbecue grill if using Slice chicken Mix marinade and pour over chicken Clean and shred cabbage Peel and shred carrot Thinly slice celery

Julienne green pepper Snip chives Make dressing Add dressing to salad, toss well Cook chicken Arrange chicken on salad Sprinkle with chives, sesame seeds Serve and eat!

 

 

 

 

Cooking for Two?  Or more? 
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week. 

 

Easy Recipes
         Great Dinners
                    We do the planning; You do a bit of cooking

TfC Weekly Menu Planning Service
Only $7.50 per month!

Each Thursday get 7 days of dinner menus with all of the recipes, complete instructions for preparing the meals and a shopping list, coded by day and categorized by food, delivered to your Inbox.

Take the stress out of dinner and start enjoying easy, healthy, gourmet meals tonight!

Daily Recipes for the Week

Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Weekly Menu