Well, today is my first Cook from the Book post. You would think I would do somthing more spectacular for the premiere, but this recipe is healthy, full of flavor and pretty fast to make. I really like how this salad turned out, but thought it was funny that I didn't realize how close it is to another recipe I already make called Won Ton Salad. But this new recipe has sesame oil and I enjoy the unique flavor that it brings. I would have been the only one to eat the asparagus so I left it out, as well as the Dijon mustard. I sprinkled the chicken with salt and pepper, which isn't in the recipe.
Don't forget to check out Connie's recipe (she IS the one who started this) at Tales from the Fridge and check out all the links to the other cooks who are participating in the challenge. And if you are posted a Cook from the Book post today, make sure to add your link while you're at Connie's.
Chicken Salad with Spicy Sesame Sauce
1 lb. skinless, boneless chicken breasts
2 T. reduced-sodium soy sauce
2 cloves garlic, minced
½ lb. asparagus, tough ends trimmed
¼ c. orange juice
2 T. chopped fresh cilantro or parsley
2 t. apple cider vinegar
2 t. Dijon mustard
1 t. firmly packed brown sugar
¼ t. hot pepper sauce
1 T. dark Oriental sesame oil
3 carrots, shredded
1 red bell pepper, cu into 2-inch julienne strips
6 c. shredded romaine lettuce
1 T. sesame seeds
Preheat broiler or prepare grill. Combine the chicken, soy sauce, and garlic in a sturdy plastic bag. Push out al the air, seal and marinate in the refrigerator for 20 minutes. Remove the chicken from the bag and broil or grill 6 inches away from the heat, turning once, for 8 to 10 minutes, or until the chicken is just cooked through. Set the chicken aside to cool slightly.
Meanwhile, bring a medium skillet of water to a boil and reduce to a simmer. Add asparagus and cook until crisp-tender, about 6 minutes. Drain and set aside to cool slightly.
In a small bowl, whisk together the orange juice, cilantro, vinegar, mustard, sugar, pepper sauce, and sesame oil.
Cut the chicken into strips and place in a large bowl. Cut the asparagus into 2-inch lengths and add them to the chicken. Add the carrots, bell pepper, and orange juice mixture, tossing to coat. Place the lettuce in 4 bowls and spoon the salad on top. Sprinkle with sesame seeds and serve warm or at room temperature.
Helpful hints: The asparagus can be cooked in the microwave; put the spears on a plate, cover with plastic wrap, and cook on high for 2 to 3 minutes, or until tender.
For best results, serve at room temperature as chilling will mute flavors.
Makes 4 servings
Nutritional info per serving: Fat: 6g, Calories 243, Saturated Fat: 1.1g, Carb. 15g, Cholesterol 66mg
This recipe is from the Time Life cookbook Great Taste-Low Fat Chicken Breasts that I got as a gift (along with several others in the series) years ago.
It is spiral bound (but the spine is covered) so it lays open easily. Every dish has a color photo. Don't you love that? While I was going through this cookbook to find a recipe for this challenge, I noticed that I had already posted one of the recipes from this cookbook, but I hadn't remembered where I got it from. It was Chicken Breasts with Hearty Mushroom Sauce.
Once I make a recipe and I like it, I copy it onto my computer files so I don't always have to look for it in the cookbook.