Chinese Chicken Salad
1 pound boneless, skinnless, chicken thighs
1 tablespoon asian sesame oil
1 tablespoon chinese chili garlic sauce
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 teaspoons freshly squeezed lime or lemon juice
1/4 savoy cabbage(remove outer leaves, core), thinly sliced
2 ounces raw snow peas
4 scallions, including 3 inches of green, thinly sliced
1/4 red bell pepper, thinly slivered
1/4 cup chopped cilantro leaves
dressing
1/4 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 pepper
- combine chicken, sesame oil, chili sauce, giner and lime juice in a bowl
- cover and refrigerate 2 hours, tossing once
- cook chickeni n well oiled grill about 5 minutes per side
- when cooled, slice into thin strips
- in a large bowl,add cabbage, chicken, snow peas, scallions,bell pepper and cilantro
- prepare dressing: place all ingredients in a blender, process on high until smooth, refrigerate until ready to use
- toss salad with 1/3 (or to taste) dressing
- remaining dressing can be stored in refrigerator for up to 2 days only
