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chicken cabbage salad
Asian Chicken and Cabbage Salad

Menu Plan for the week of May 24, 2013: Day 5 Recipes

Asian Chicken and Cabbage Salad

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

     A different salad for summer.  Let the salad marinate while you cook the chicken to blend the flavors and soften the vegetables a bit. Use whatever pepper is left.

Asian Chicken and Cabbage Salad                Preparation and cooking 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.

The Chicken:
2 chicken breasts, boneless, skinless
1 tbs soy sauce
1 tbs walnut or sesame oil
1 tbs peanut butter
1 tbs sherry vinegar  
2 tbs olive oil
1/2 tsp chili powder
1/4 tsp dried, powdered ginger
1/2 tsp garlic powder
The Salad:
1/3 cup quinoa     I used red - such a pretty color, but the more common tan will work just fine
2/3 cup chicken stock
3 cups shredded cabbage
1 carrot
3/4 green or red bell pepper   
3oz (90gr) snow peas (mangetout)
1 tbs fresh snipped chives   substitute 1 tsp dried
1 tbs toasted sesame seeds
1/4 cup sliced almonds
Peanut Dressing

Cook quinoa in stock for 15 minutes. fluff when done and set aside.
The chicken: Put soy sauce, walnut oil, peanut butter, vinegar, 1 tbs olive 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. 
Heat remaining 1 tbs olive oil in a nonstick skillet over medium-high heat.  When sizzling, add chicken and stir-fry 4 - 6 minutes, or until done.  
The salad: 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.  Julienne the pepper.  Trim snow peas and slice, at an angle, into pieces about 3/4" (2cm) long.  Snip chives. 
Make the Dressing. 
To assemble:  Put cabbage, carrot, pepper, snow peas and chives into a large salad bowl.  Add the dressing and toss well.  Add quinoa, and toss to combine.  Allow to rest and the flavors to blend while cooking the chicken. When the chicken is done, arrange on the salad, sprinkle with sesame seeds and almonds, serve.

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

Put all ingredients in small bowl and whisk well.

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: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
vegetable peeler, large skillet, small saucepan, lid,
small bowl, medium bowl, whisk, large salad bowl,
tongs for tossing salad
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 dressing, 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

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