Asian Chicken Salad
This salad is a perfect example of how to go from yucky leftovers and soon to spoil vegetables to a yummy, gourmet dish.
WARNING: I AM NOT A RECIPE COOK. I am more the type that will have a general idea of what I am making and throw ingredients in a pot, add a dash of this and pinch of that, taste for what is *missing* and keep playing until it is delish. Good for me that I come from a pretty long line of good cooks so it usually turns out great. The only problem is I rarely get the dish to taste the exact same way because nothing’s measured.
So in the spirit of my long line of good cooks, here comes a *recipe* for you featuring a few exact measurements and lots of dashes and pinches. Yours probably won’t taste like mine because we won’t make it exactly the same but it will be yummy!
Ingredients
- ¼ head of large cabbage
- ½ bunch of green leaf lettuce
- 4 grilled chicken thighs
- 1 grilled chicken breast
- 2 handfuls of matchstick carrots
- Minced garlic (to taste)
- Vegetarian Stir Fry Sauce (to taste)
- Separate and wash cabbage and lettuce leaves.
- Place the lettuce and carrots into the OXO Salad Chopper Bowl.
- Remove the meat from the bone and dice in medium sized pieces.
- Place the diced chicken in a large pan.
- Drizzle the Vegetarian Stir-Fry Sauce on the chicken.
- Add the minced garlic.
- Heat and stir the chicken mix and remove when hot.
- While the chicken is going (or maybe not if you can’t multi-task), have a blast turning your veggies into a perfectly chopped salad.
- NOTE: The entire chopping process should take less than 3 minutes or else you are not being aggressive enough. USE THOSE MUSCLES!
- Top the salad with the chicken
- Toss and serve.
You won’t need any salad dressing. The stir-fry sauce and garlic are enough to wet the finely chopped veggies.
This recipe makes enough to feed two hungry adults or two hungry adults willing to share with their one not so hungry child.
