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Sunday, May 8, 2011

Chinese Chicken Salad with Hoisin Vinaigrette


Cabbage either you love it or hate it.  I happen to love it.  Memories of buttery cabbage and noodles at my Grandmothers house brings a smile to my face and a growl in my stomach.  Moving on to 2011 where butter means addition dimple on my thighs, but cabbage remains a healthy choice.

At the dinner table 3 very unhappy faces stared at me and groans filled my ears.  "What's in it?" they cried.  "Good stuff", I reply.  "Try it you'll like it" and they did.  After gobbling several servings they declared this was a make again.

Chinese Chicken Salad with Hoisin Vinaigrette
from American's Test Kitchen
Family cookbook
adapted

dressing
2/3 cup unseasoned rice vinegar
1/3 cup safflower oil
6T hoisin sauce
3T low sodium soy sauce
1T grated ginger

~ put all of the ingredients in a tall glass and whisk to combine, whisk again just before using

salad
1 pound boneless skinless chicken breasts
salt and pepper
1T vegetable oil
1/2 head cabbage
2 organic orange or red bell pepper sliced thin
1 cup snow peas tips and strings removed cut into bite size pieces
4 scallions
1 cup chow mein noodles

~ season chicken
~ heat skillet medium heat and add oil
~ add chicken and cook 5-7 minutes per side or until they are no longer pink inside
~ allow chicken to cool and then shred into bit size pieces
~ toss the chicken with 1/2 the dressing and marinate in the refrigerator for 30 minutes
~ toss the chicken with the cabbage
~ add additional salad items
~ serve remaining dressing and noodles

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