eat.this.food.

Yummy Chinese Chicken Salad August 2, 2010

Just updated this one. I added the pic plus the wonton wrappers. I made this last night with Seitan. It was a great veg meal. The dressing has that salty, sweet, sour flavor that makes you want to inhale it!

Dressing:

• 6 Tbs. hoisin sauce
• ¼ cup natural peanut butter
• 4 tsp brown sugar
• 1 tsp asian chili paste (optional)
• 2 tsp ginger grated
• 6 Tbs. rice wine vinegar
• 2 Tbs. sesame oil

Salad:

• 1/2 pound cooked, sliced chicken breast or meat substitute, like seitan
• 4 cups romaine lettuce
• 2 cups shredded carrots
• 2 cups shredded red cabbage
• 1 bunch scallions finely chopped
• ½ cup cilantro

• 1 cup chopped peanuts (roasted and unsalted)
• 8 wonton wrappers

Directions:

1. Preheat oven to 350 F.
2. Spray or brush both sides of wonton wrappers with vegetable oil. Bake for 5 minutes or until light golden brown. Set aside to cool.
3. Whisk all dressing ingredients together.
4. Assemble the salad.
5. Pour dressing over salad and toss just before serving.
6. Top with peanuts and serve with crispy wonton wrappers.

Serves 4 as a main dish.

Perfect Summer Salad June 29, 2010

I made this salad for a couple friends this week. I was looking for something fresh and light…something perfect for a warm summer day. The great thing about this recipe is that it allows you to make everything from scratch (roasting the chicken and bell peppers) or if you are tight on time, you can still make this salad with a store bought rotisserie chicken and store bought roasted bell peppers. Serves 3 as a main dish.

Summer Chicken Salad

Ingredients:

2 chicken breasts roasted, meat chopped into bite sized pieces
1/2 roasted red bell pepper chopped
1/2 roasted yellow bell pepper chopped
3/4 cup thinly sliced red onion
1/4 cup capers
1/4 cup chopped italian parsley
1/2 cup toasted slivered almonds
1 head butter lettuce rinsed and torn into bite sized pieces
Shaved parmesan cheese

Dressing:
1/3 cup red wine vinegar
3 Tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil

Directions:

To make the dressing, combine the first 5 ingredients in a blender or food processor, pulse to combine. With the machine turned on, add the oil in a slow stream until the dressing is emulsified. Store in an airtight container in the refrigerator.

To make the salad, combine the chicken, chopped roasted red peppers, red onion, parsley, and capers in a bowl. Add enough dressing to moisten. Taste and adjust salt and pepper if needed. Stir in almonds. Arrange lettuce on the bottom of a platter and dress with a small amount of dressing. Pile the chicken mixture on top. Top with parmesan shavings. Enjoy!

Recipe adapted from Giada De Laurentiis “Italian Chicken Salad in Lettuce Cups”

Parmesan Chicken July 27, 2006

This dish is good on warm summer days. It’s light and refreshing. The contrast between the crispy warm chicken and cool salad greens is delicious!

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup all purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 2 extra large eggs
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Unsalted butter
• Good olive oil
• Salad Greens for 6 (washed and spun dry)
• Lemon Vinegrette (recipe below)

Directions

1. Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. In a pinch, I have used a bottle of wine wrapped in plastic wrap!
2. Combine the flour, salt, and pepper on a dinner plate.
3. On a second plate, beat the eggs with 1 Tbs of water.
4. On a third plate combine bread crumbs and 1/2 cup grated parmesan cheese.
5. Coat chicken on both sides with flour mixture.
6. Dip both sides into the egg mixture.
7. Dredge both sides in the breadcrumb mixture, pressing lightly.
8. Heat 1 Tbs butter and 1 Tbs olive oil in a large saute pan.
9. Cook chicken breasts for 2 to 3 minutes on each side until golden brown and cooked through. (You may need cook chicken in two batches.)
10. Place in a 200 degree oven to keep warm while finishing the rest of the chicken.

Salad Greens with Lemon Vinaigrette

Dressing:

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1/4 lb chunk of very good Parmesan Cheese (Parmigiano Reggiano)

Directions:

1. In a small bowl, wisk together the lemon juice, olive oil, salt, and pepper.
2. Place washed and spun salad greens in a large bowl.
3. Pour on enough dressing to lightly coat salad.
4. Place chicken on an individual plate and a large helping of salad on each chicken breast.
5. With a sharp knife or vegetable peeler, shave parmesan into large shards over salad.

Serves 6

Recipe from Barefoot Contessa: Family Style

Japanese Salad Dressing July 24, 2006

This dressing tastes like what they use at Japanese restaurants.

Ingredients:

• 1/2 cup chopped red onion – soak in ice water for 20 min.
• 1/2 cup vegetable oil
• 4 Tbs. rice wine vinegar
• 2 Tbs. water
• 2 Tbs. chopped ginger
• 2 Tbs. chopped celery
• 2 Tbs. soy sauce
• 1 Tbs. tomato paste
• 1 Tbs. sugar
• 2 tsp. lemon juice
• 1 tsp. salt

Directions:

1. Drain onions and discard water.
2. Put all ingredients in a blender and blend until fairly smooth.