The Chinese have given us so much: taoism, kung fu and food fusion.
This Salad is so goddamn precocious. It thinks it can get away with anything because it is so nutritious and low fat. I turned my back for a second and it had already invited all its buddies over to my place for a salad tossing party. Don’t mistake me for some prude. I do a website called Cook To Bang after all. But these salads got buck wild under my roof. They drank all my booze, wore all my favorite clothes and one them took a joyride in my car. If you see a driving a Volvo be sure to tell it to return my wheels. But in spite of all the annoyance, I have such a soft spot for Chinese Chicken Salad that I’ll let it go. Not sure I could say the same for the
Projected cost: $9
Drinking Buddy: Arnold Palmer…w/ vodka
1. 2 tbsp soy sauce
2. 1 tsp sesame seeds
3. 1 tbsp
4. 1 can water chestnuts
5. 1 can/jar mandarin oranges
6. 1 tsp minced
7. 1 carrot shredded
8. 1/3 red cabbage cut in strips
9. 1/3 green cabbage cut on strips
10. 1 chicken breast
Step 1
Pan-steam the chicken in a thin layer of water, flipping once (approx 15 min). Cut the meat into cubes.
Step 2
Create the dressing by whisking together the soy sauce, honey, sesame seeds and ginger.
Step 3
Toss the green cabbage, red cabbage, carrot, drained water chestnuts drained mandarin oranges and chicken with the dressing.
Serve up on plates for a perfect lunchtime quickie.
