lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, May 15, 2009

Asian Chicken Salad

I had three great friends over for lunch today along with four babies~ we were outnumbered! I needed something that I could make in advance and it super easy. I had a Asian Chicken Salad in Las Vegas this past weekend and I tried to replicate it as best I could. It would also be good with orange slices or maybe some mango. I can also see making it with shrimp.

Asian Chicken Salad

1/2 bunch red Romaine, torn into bite sized pieces
1/2 head red cabbage, sliced
1 cucumber, peeled, sliced and quartered
1 carrot, peeled and sliced
1/2 package edamame, cooked and drained
1 bunch green onion, sliced

Combine all ingredients. Serve with fried wontons, sliced chicken and Asian dressing.


2 breasts of chicken
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 teaspoon grated ginger
1 clove garlic, minced

Combine all ingredients and marinate overnight. Bake chicken at 375 for 30-35 minutes, let rest until ready to serve. Slice and serve over salad.

Asian Dressing

1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds
1 teaspoon sesame oil
1/8 cup olive oil

Combine all ingredients in a cruette with lid. Shake to combine, serve over salad.

Fried Wontons

5 egg roll wrappers

Cut egg roll wrappers into slices. Fry slices for 10-20 seconds, turning once, in oil heated over medium high heat. Drain on paper towels. Store in a plastic bag until ready to serve.
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