Asian Chicken and Cabbage Salad, Healthy Weekly Menu Plan.

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:

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 (2.4oz, 65gr) quinoa
2/3 cup (5oz, 150ml) chicken stock
3 cups shredded cabbage
1 carrot
1/2 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:
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

Instructions:

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.
When ready, 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:
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: 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

Menu Plan for Spring I: Week 10, Monday