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Sort-of Asian Chicken Salad

Submitted by: Joseph Wu

Latest update: July 17, 2005

Comments

A variation of the mustard-crusted chicken salad, this recipe grew out of the fact that I had some rice noodles left over from lunch.

March 10, 2005

This is a nice light meal.

Boil and drain fresh rice noodles (ho fun). Rinse with cold water to stop the cooking.

Skin and bone one chicken breast per person. Pat it dry, and marinate with salt, pepper, soy sauce, brown sugar, and mirin.

Heat a little olive oil in a heavy frying pan. (Use regular olive oil for frying.) When the pan is hot, place chicken breast(s) in the pan, "good" side down. Brown for approximately 2 minutes. Turn over and brown the other side for approximately 1 minute. Reduce heat to medium, and cook covered until done (approximately 6 minutes). Let rest for 1 minute, then slice on the diagonal.

Prepare the dressing. Mix together:

  • 1/8 cup rice vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp. brown sugar
  • dash of soy sauce
  • 1 tsp. grain mustard
  • dash of mirin
  • dash of sesame oil

Toss mixed baby greens with the ho fun and the dressing. Serve chicken on top of the salad.