Welcome to my blog. I have had ALS for 10 years now.

Since I started this blog in June 2008 I've had amazing feedback. Family, friends, people from all over North America, Australia, Scotland, England, and places I can't recall, have commented, encouraged and corresponded. I had no idea when Cynthia taught me how to set this up, how much I would love posting and how many people would read it. I want to say THANK YOU to everyone who has helped propel this therapeutic exercise into a daily routine. All of you, both friends and visitors, are now part of my blog family. Welcome.

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Tuesday, February 1, 2011

Asian Chicken Salad

This colorful salad comes together in no time, particularly if you use a purchased rotisserie chicken. To poach the chicken yourself, bring a large saucepan of water to a boil over high heat. Add 1/2 tsp. salt and boneless, skinless chicken breasts. Reduce the heat until the water is barely simmering and cook until the chicken is opaque throughout, 8 to 10 minutes. Remove from the heat and let stand until the chicken is cool enough to handle, then shred the meat.
1/2 small red onion, thinly sliced, plus 2 Tbs. finely chopped onion
1 tsp. finely grated fresh ginger
1 1/2 Tbs. white miso
3 Tbs. rice vinegar
1 Tbs. honey
5 Tbs. canola oil
2 Tbs. Asian sesame oil
1 red or yellow bell pepper, seeded and thinly sliced
2/3 cup bean sprouts
4 cups shredded cooked chicken breasts, poached or rotisserie
1/4 cup coarsely chopped fresh cilantro
Make the dressing
In a blender, combine the chopped onion, ginger, miso, vinegar, honey, canola oil and sesame oil and pulse until smooth.

Assemble the salad
In a large bowl, combine the onion slices, bell pepper, bean sprouts, chicken and cilantro. Add the dressing and toss to coat evenly. Arrange the salad on a plate and serve immediately. Serves 4.

1 comment:

Alice said...

i really taken a liking to asian salads lately. i am soooooo going to try this recipe!