Recipe by ILefkowitz
My daughter asked for a chicken salad for dinner tonight. She wanted chicken with light green lettuce leaves. When asked what flavors she wanted on the chicken, she said Asian. So here we have Hannah's Asian Chicken Strip Salad. By the way, she's 8. I don't usually measure my ingredients, I just pour until it looks right so these are guidelines more than actual measurements.
Top Review by Chef TanyaW
Okay, 3 1/2 stars. Made for Pick a Chef, Fall 2012.
What I love about this salad...
It has a great assortment of vegetables. I have a recipe with a dressing I like much better: http://www.food.com/recipe/taiwanese-beef-salad-461856. I would use the additional veggies with the other dressing!
What I like... a good, solid dressing (not in my favorites, but not bad), and my four children aged 3-10 all ate it even though it wasn't their favorite... that's so much better than rejection!
What it needs... In my mind a salad with meat is a main course. Because this is just meat, veggies, and dressing, it needs something. We added avocado and green onion (really great additions!), and my husband said he would like it with nuts as well... I'm thinking roasted almonds, peanuts, or pistachios. Also, my preferred way to cook chicken is to poach it... the texture of the meat would have been much better poached (and the marinade would have been a great poaching liquid).
Thanks for posting!
- 1 lb boneless chicken breast
- 1 head romaine lettuce hearts
- 1 head boston lettuce
- 1⁄2 orange bell pepper, cut into 1/2 inch chunks
- 1⁄2 red pepper, cut into 1/2 inch chunks
- 1 cucumber, seeded and sliced
- 1 pint cherry tomatoes, halved if large
- 1 carrot, cut into small pieces
- 1 celery rib, cut into small pieces
- 1⁄2 teaspoon sesame seeds
- 1⁄4 cup soy sauce
- 1⁄4 cup honey
- 1⁄4 cup rice vinegar
- 1⁄2 teaspoon sesame oil
- 1 lime, juice of
- 1 tablespoon mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon fresh cilantro, chopped
- 1⁄4 teaspoon crushed red pepper flakes
Directions See How It's Made
- Mix together the soy sauce, rice vinegar, sesame oil, lime juice and honey in a medium bowl. Set aside.
- Cut the chicken breasts into strips about 1 inch wide.
- Pour half the sauce into another bowl and set that aside. That will become the dressing. Add the chicken strips to the remaining sauce. Mix to ensure that all pieces are coated.
- Heat the olive oil in a medium saucepan.
- When the oil is heated, place the chicken strips in the pan. Do not crowd the pan. Let chicken brown on one side and then turn to brown other side. Since the strips are thin it should only take 5 - 10 minutes total.
- Once all the chicken strips are sauteed remove from heat and set aside to cool.
- In the meantime, wash the lettuce and rip into bite sized pieces. Put them in a large salad bowl. To that add the peppers, cucumbers, tomatoes, carrots, celery and sesame seeds.
- Take the sauce that you previously set aside and add the mayonnaise and cilantro to it. Sprinkle in the red pepper flakes. Whisk to combine.
- Lay the chicken strips atop the salad and pour some dressing over it.