Basic Kitchen Tools,  Chicken,  March,  Recipes,  Salad

Oriental Chicken Salad

Oriental Chicken Salad is a meal in a bowl! This salad is a fun, delicious way to use the lettuce that you harvested from your garden.  To see how to harvest your homegrown lettuce, read:https://seasonsofdevotion.com/the-lettuce-harvest/

Wash and cut (or tear) a variety of lettuce. Did you grow carrots? Yay! Peel and shred the carrots. I use a box grater that has various cutting sizes, like this: (I take the rubber bottom off when I use it.)

 

This kitchen tool is a must for your kitchen basics.

 

 

I prefer the small holes for carrots in this recipe. Cut one cabbage into quarters. Do not core. Hold onto the core so that you can use the slicing side of the same box grater. (There will be some leaves fall to the side-just add them to the leftover cabbage for a future recipe.) Mix the shredded carrots, sliced cabbage, and sliced almonds into the lettuce mix. Place the lettuce mixture into serving bowls. Create a “nest” in the center of the lettuce.

 

 

 

Make a nest in the center of your salad to hold the rice noodles which make a base for the sliced chicken.

Add fried rice noodles into the center of the nest.

 

Top with sliced Oriental chicken. Drizzle Oriental dressing on top of the whole salad. Isn’t that almost too pretty to eat? 

Enjoy Oriental Chicken Salad is a meal in a bowl!
Enjoy Oriental Chicken Salad

Ingredients

  • 4 cups lettuce varieties
  • 3 Medium-sized Carrots
  • ¼ small head of cabbage.
  • 1/2 cup sliced almonds
  • Rice noodles (find it in the Asian section of the grocery store. I prefer buying directly from a local Asian market.)
  • 2 Chicken breasts
  • Homemade Oriental Dressing

Easy Oriental Chicken

  • 2 large chicken breast
  • 4 tbs. Olive oil
  • Asian herb mix or Provencial herb mix
  • ½  cup Chicken stock
  • ½ cup Oriental dressing

Slice the chicken breasts to half thickness by placing the breast on a cutting board. Hold it flat against the board with your hand flat. Slide a sharp knife parallel to the cutting board, halfway through the meat. The smaller size cooks faster and gives the sliced meat more flavorful surfaces.

Heat frying pan with olive oil. When heated to medium heat, add the chicken breasts. When the meat is browned, add the chicken stock, cover. Cook for 3 minutes. Remove the lid and drizzle the Oriental dressing that you made over the top. Cook for a few more minutes to reduce. Set aside for a few minutes and slice across the grain.

Oriental Dressing

  • 6 tbs. Honey
  • 3 tbs rice vinegar
  • 1/2 cup mayonnaise
  • 2 tsp dijon mustard
  • 1/4 tsp. Sesame oil

 

Mix all together with a whisk. Drizzle over chicken and salad. It’s a meal in a bowl! You could add desert though! Just sayin.

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Until next time,

Debbie

 

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