Sesame Chicken Salad
Inspired by: steamychicken.com
Serves 4
Vinaigrette:
1/4 cup soy sauce
1 tbs lemon juice
1 tbs rice vinegar
2 tsp sugar
and 1 tsp crushed black pepper
Whisk together, and microwave for 1 minute. Set aside.
Salad:
Heat 4 cups water in a saucepan over medium high heat. Add 5 slices pickled ginger, and 1 medium chopped onion. Add 2-3 chopped chicken breast to the water, and boil until cooked through (about 8 minutes).
Meanwhile, on a platter, make a bed of chopped lettuce. Top with 1 sliced english cucumber, 2 chopped green onions and 2 sliced (into eighths) tomatoes.
Top the salad with the chicken (hot or cold to taste) and season with salt and pepper.
In a small pot heat 1/4 cup sesame oil over low heat for about 1 minute. Stir into the vinaigrette and drizzle over the salad!
Inspired by: Shape Magazine
Serves 2-4
Marinade:
1/4 cup olive oil
2 tbs sesame oil
2 tbs rice vinegar
2 tbs brown sugar
2 tbs soy sauce
2 cloves minced garlic
1 tbs grated ginger
Mix these ingredients in a large bowl with a lid. Add 2-4 salmon filets (depending on how many you are serving) refrigerate for 30 minutes.
You can grill your salmon, or put it under the broiler. (I broiled) Cook for 10-12 minutes, until flaky.
While cooking, make your glaze:
1/4 cup honey
1 tsp sesame oil
1 tsp soy sauce
1/2 tsp grated ginger
1/2 tsp sesame seeds
Combine all ingredients and whisk until smooth.
Serve your salmon hot! Top with scallions and honey glaze. Serve with rice! YUM!
Check out this scallion saving trick here!
