Crunchy Chicken Chopped Salad
¾ cup plus 2 T seasoned rice vinegar
3 T Dijon mustard
¾ cup plus 2 T vegetable oil
½ cup plus 1 T sesame oil
4 T soy sauce
5 green onions, chopped
1-1/2 tsps dried, crushed red pepper
1 lb Napa cabbage, sliced
½ lb bok choy, sliced
1 cucumber, sliced diagonally
6 large carrots, sliced diagonally
1 large red bell pepper, seeded and cut into strips
1 cup fresh mint
6 skinned and boned chicken breast halves
Salt and pepper to taste
1 cup lightly salted, dry roasted peanuts, coarsely chopped
Whisk together vinegar and mustard in a medium bowl; gradually whisk in oils. Whisk in soy sauce. Add green onions and crushed red pepper, stirring well. Divide this marinade into three equal portions.
Combine cabbage & next 5 ingredients in a large bowl; cover & chill up to 4 hours if desired.
Place chicken in shallow dish; pour first reserved portion of marinade over top and turn chicken to coat. Cover and chill 1 hour.
Drain chicken, discarding used marinade. Grill chicken over medium heat (350 to 375) 4-5 minutes on each side, basting with second portion of reserved marinade and discarding unused portion. Remove chicken from heat and slice diagonally.
Pour enough remaining third portion of marinade over cabbage mixture to coat, tossing gently. Season with salt and pepper to taste, if desired.
Serve cabbage mixture on individual plates and top evenly with chicken. Drizzle with remaining marinade. Sprinkle with peanuts and serve immediately. Serves 6.
Source: “What Can I Bring” Jr. League of Northern Virginia
My notes: I used light soy sauce and unsalted peanuts that I sprinkled with a small amount of fine sea salt before chopping. I didn’t add dressing to salad until I plated it (makes a lot so we had leftovers…this way the salad did not get soggy in the refrigerator.)We really liked the salad. The chicken was good (I cut it into strips & used my grill pan on stove due to thunderstorms) but next time I plan to serve grilled shrimp and scallops (but not marinate them in same marinade as salad). Mint was a bit strong so next time I might just use a few leaves & try some basil leaves or skip the mint & use just basil leaves.
¾ cup plus 2 T seasoned rice vinegar
3 T Dijon mustard
¾ cup plus 2 T vegetable oil
½ cup plus 1 T sesame oil
4 T soy sauce
5 green onions, chopped
1-1/2 tsps dried, crushed red pepper
1 lb Napa cabbage, sliced
½ lb bok choy, sliced
1 cucumber, sliced diagonally
6 large carrots, sliced diagonally
1 large red bell pepper, seeded and cut into strips
1 cup fresh mint
6 skinned and boned chicken breast halves
Salt and pepper to taste
1 cup lightly salted, dry roasted peanuts, coarsely chopped
Whisk together vinegar and mustard in a medium bowl; gradually whisk in oils. Whisk in soy sauce. Add green onions and crushed red pepper, stirring well. Divide this marinade into three equal portions.
Combine cabbage & next 5 ingredients in a large bowl; cover & chill up to 4 hours if desired.
Place chicken in shallow dish; pour first reserved portion of marinade over top and turn chicken to coat. Cover and chill 1 hour.
Drain chicken, discarding used marinade. Grill chicken over medium heat (350 to 375) 4-5 minutes on each side, basting with second portion of reserved marinade and discarding unused portion. Remove chicken from heat and slice diagonally.
Pour enough remaining third portion of marinade over cabbage mixture to coat, tossing gently. Season with salt and pepper to taste, if desired.
Serve cabbage mixture on individual plates and top evenly with chicken. Drizzle with remaining marinade. Sprinkle with peanuts and serve immediately. Serves 6.
Source: “What Can I Bring” Jr. League of Northern Virginia
My notes: I used light soy sauce and unsalted peanuts that I sprinkled with a small amount of fine sea salt before chopping. I didn’t add dressing to salad until I plated it (makes a lot so we had leftovers…this way the salad did not get soggy in the refrigerator.)We really liked the salad. The chicken was good (I cut it into strips & used my grill pan on stove due to thunderstorms) but next time I plan to serve grilled shrimp and scallops (but not marinate them in same marinade as salad). Mint was a bit strong so next time I might just use a few leaves & try some basil leaves or skip the mint & use just basil leaves.