Tuesday, July 12, 2016

Asian-style chicken salad

This was an easy alternative to an earlier spicy chicken salad I posted. The cucumber makes this so fresh and delicious.

1/2 curly-leaf lettuce
1 medium greenhouse cucumber
1/4 cup cilantro leaves
1/4 cup mint leaves
3 rotisserie chicken breasts
1 scallion

1.5 tbsp vegetable oil
1.5 tbsp sesame oil
2 tbsp peanut butter
1.5 tbsp chili bean sauce
1.5 tsp sugar
2 tsp soy sauce
3 tsp vinegar

Wash the cucumber and scrape out seeds. Cut into quarters lengthwise, then slice into 2-mm slices.

Mince the cilantro and mint leaves.

Clean the lettuce leaves and set in a large bowl. Slice the scallion and to the cucumber along with the herbs. Stir.

Remove the meat from the chicken and dice. Mix all ingredients for the sauce. Toss chicken pieces with the cucumber mix and with a third of the sauce.

Mix the leaves with another third of the sauce. Top the leaves with the chicken and drizzle the remaining sauce on top. Serve!

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