ASIAN CHICKEN SALAD
Freshman in the Kitchen
by Max and Eli Sussman
Serves 4
Total time 20 minutes
Ingredients
• 1 tablespoon vegetable oil
• 3 large boneless chicken breasts
• 1/4 cup soy sauce
• 1 head iceberg lettuce
• 1 medium carrot
• 1 can (4 ounce) water chestnuts
• 1/4 cup finely chopped green onions
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon chili paste (optional)
• 1 tablespoon brown sugar
• 1 tablespoon extra virgin olive oil
• 1 cup crispy chow mein noodles
• iceberg lettuce for wraps (optional)
Directions
1. Heat a nonstick skillet to medium-high and add the vegetable oil.
2. Place the chicken in the pan and cook for 2-3 minutes on each side, until lightly browned.
3. Add 1 tablespoon soy sauce and cook for 2-3 more minutes, until chicken is cooked through. Add water or reduce heat if necessary to prevent burning.
4. Let chicken cool and then slice the chicken lengthwise.
5. Wash, dry and chop lettuce and place in large salad bowl.
6. Pee! the carrot and discard the peel. Then, still using the peeler, cut the carrot into thin strips.
7. Add the chicken strips, carrot strips, water chestnuts, and green onions to the bowl.
8. Mix remaining soy sauce, sesame oil, rice vinegar, chili paste, brown sugar, and extra virgin olive oil. Pour over salad.
9. Garnish with crispy chow mein noodles. Serve cold with more lettuce for wraps.
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