Asian Chicken Salad with Raisins
19
Apr
Apr
For the Dressing:
¼ red onion, minced
2 cloves garlic, crushed
2 tsp grated fresh ginger
1 tsp sugar
2 tbsp rice vinegar
3 tbsp peanut oil
1 tsp hot chile oil, optional
2 tbsp soy sauce
1 pinch salt, optional
For the Salad:
3 skinless, boneless chicken cutlets
1 tsp salt
1 cucumber; peeled, and cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
1 cup fresh bean sprouts
16 oz coleslaw mix
2 tbsp chopped fresh cilantro or parsley
½ cup chopped roasted peanuts
½ cup raisins
1
In a small bowl or jar with tight-fitting lid, combine onion, garlic and sugar. Stir in vinegar, peanut oil, chile oil and soy sauce until well mixed.
Poach chicken cutlets.
2
Fill a medium saucepan with water, add salt and bring to boil. Add chicken breasts; reduce heat and simmer for 10 Minutes. Skim any foam from the surface. Turn off heat; cover pan and let stand for 15 minutes. Drain and let cool completely.
3
Cut chicken into long, thin strips and place in salad bowl. Add cucumber, bell pepper, bean sprouts and coleslaw mix.
4
Pour dressing over salad and toss well. Sprinkle with the cilantro, peanuts and raisins; then serve.
Ingredients
For the Dressing:
¼ red onion, minced
2 cloves garlic, crushed
2 tsp grated fresh ginger
1 tsp sugar
2 tbsp rice vinegar
3 tbsp peanut oil
1 tsp hot chile oil, optional
2 tbsp soy sauce
1 pinch salt, optional
For the Salad:
3 skinless, boneless chicken cutlets
1 tsp salt
1 cucumber; peeled, and cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
1 cup fresh bean sprouts
16 oz coleslaw mix
2 tbsp chopped fresh cilantro or parsley
½ cup chopped roasted peanuts
½ cup raisins