Asian Chicken Salad

Contributed By: scrandall1173
www.whfoods.com

Recipe callls for Quick Broil, but I'm just buying an organic, free range rotisserie chicken at my local grocer's-- speedier for nights that I don't have time to go from scratch with the chicken:) Our Quick Broil method of cooking chicken is a great way to retain the moisture in chicken breasts, which can easily become very dry. This recipe provides you with 67% of the daily value for protein from the chicken along with a rich source of many other essential nutrients. Enjoy!

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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
Origin: Asian
Special Features:
Meal Type: Lunch
Entree
Salads & Dressings

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Ingredients

5 cups Chinese cabbage, sliced thin
2 Boneless chicken breasts, skin on
1/2 cup Shredded carrot
½ cup Minced scallion
½ cup Sliced almonds
¼ cup Chopped fresh cilantro
2 tbs Toasted sesame seeds
optional: 2 tbs Dried hijiki or arame seaweed, soak in 1 cup warm water and chop*
***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
*The safety factors regarding sea vegetables, such as hijiki

Preparation

Preheat broiler. Place a stainless steel (be sure the handle is also stainless steel)or cast iron skillet large enough for chicken breasts under heat to get very hot in the middle of the broiler, about 7 inches from the heat source. Season chicken with a little salt and pepper.

If you are using hijiki or arame place it in a small bowl of hot water to soften for about 10 minutes.

When pan is hot, about 10 minutes, remove from broiler, 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.

While pan is heating, 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.

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.)