Chinese Chicken Salad
1 pound skinless and boneless chicken thighs
1 tablespoon Asian sesame oil
1 tablespoon Chinese chili garlic sauce, available in Asian markets
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 teaspoons fresh lime or lemon juice
1/4 savoy cabbage (tough outer leaves removed), cored and very thinly sliced
2 ounces raw snow peas, thinly slivered
4 scallions (including 3 inches of green), thinly sliced
1/4 red bell pepper, thinly slivered
1/4 cup chopped cilantro leaves
For the Chinese dressing:
1/4 cup rice or cider vinegar
3 tablespoons peanut oil
2 tablespoons Asian sesame oil
1 tablespoon smooth peanut butter
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1 egg yolk
Salt and freshly ground black pepper, to taste
Combine the chicken, sesame oil, chili sauce, garlic, ginger and lime juice in a bowl.
Cover and refrigerate for 2 hours, tossing once. Cook the chicken on a well-oiled grill over high heat until cooked through, 5 minutes per side. Cool slightly, then cut into thin strips.
Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro. Reserve.
Prepare the Chinese dressing: Place all the dressing ingredients in a blender; process on high until smooth.
Adjust the seasonings to taste. (Makes 1 cup.) Refrigerate, covered, until ready to use.
Toss the salad with 1/3 cup of the dressing or as desired.
Transfer to a decorative bowl and serve immediately. (Extra dressing may be stored in the refrigerator for two days.)
Serves 4. Per serving: 280 calories, 12g carbohydrate, 24g protein, 16g fat, 90mg cholesterol.