Contributed By: beng2m
http://www.whfoods.com/genpage.php?tname=recipe&dbid=24
Enjoy the great complement of flavors in this fresh-tasting chicken salad also includes the health benefits of sea vegetables.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Entree
Ingredients
* 5 cups Chinese cabbage, sliced thin
* 2 boneless chicken breasts, skin on
* 2 tbs Dried organic hijiki seaweed, soak in 1 cup warm water and chop
* ½ cup Shredded carrot
* ½ cup Minced scallion
* ½ cup Sliced almonds
* ¼ cup Chopped fresh cilantro
* 2 tbs Toasted sesame seeds
* Dressing
* 2 tbs Extra olive oil
* 2 tbs Soy sauce
* ¼ cup Rice vinegar
* 3 tbs Honey
* pinch Red pepper flakes
* salt & white pepper to taste
Preparation
1. Preheat broiler on high. Place a metal oven-proof pan big enough for chicken breasts under heat to get very hot in the middle of the oven, about 7 inches from the heat source. Season chicken with a little salt and pepper.
2. While broiler is preheating place hijiki safety in a small bowl of hot water to soften for about 10 minutes.
3. When pan is hot, about 10 minutes, remove from broiler, reduce heat to low, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. This is our Quick Broil cooking method. When done and cool enough to touch, remove skin, and cut into bite size pieces.
4. Thinly slice head of cabbage, and shred carrot. Carrot is easily shredded in food processor with shredding blade. Otherwise you can shred it by hand, or slice thin. Chop cilantro and scallion and add to sliced almonds, cabbage and carrot mixture. Squeeze excess water from hijiki, chop if needed, and add to salad.
5. Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.)
Cook's Notes
Healthy Cooking Tips:
Chicken breasts can easily dry out. Leaving the skin on until done and making sure you do not over cook it helps a great deal. The breasts should read 160 degrees on an instant reading thermometer and the juices run clear. By leaving the skin on while broiling it keeps the breast moist and flavorful. It is important to broil the chicken breasts no closer than the 7 inches from the heat source as recommended and have the heat turned to low. This will give the breasts a chance to cook through without burning on top and drying out. By placing it in a very hot pan, it seals the bottom and retains more moisture.
Nutrition Information