Hi everyone! I hope that you’ve all had a fun-filled weekend. Today I am sharing with you a recipe that I decided to try during the week. Since we had one day of 50 degree weather (Hey, this is warm when a few days ago we were hit with more snow!), I was thinking of making something light and spring-y. The recipe? Ginger Sesame Chicken Salad, adapted from the recipe that Curtis Stone shared in Redbook. I loved it and so did Elle! Well, she liked the chicken and the carrots, but wasn’t such a fan of the cabbage (she is just getting her molars now, so she still has trouble with grinding foods that are hard to chew). Here’s what you’ll need to get started cooking:
¼ cup soy sauce
3 Tbsp finely chopped (and peeled) fresh ginger
3 Tbsp canola or vegetable oil
2 Tbsp hoisin sauce
1 Tbsp sesame oil
1-2 tsp sriracha (I used 2…i like the kick it gives!)
1 tsp sea salt
¼ cup white vinegar
2 cooked chicken breasts, marinated in Hoisin sauce, and cut into bite-sized chunks
1 lb napa cabbage (I only used half of my cabbage), cut into thin slices
1 large carrot, shredded
3 scallions (white and green parts), thinly sliced
½ cup slivered almonds, toasted
1 tsp black sesame seeds
Get that chicken cooked! I used 2 chicken breasts with the bone in. Once marinated, I popped it in the oven at 350 degrees for about 40 minutes. Once it had cooled, I cut it into (bite-able) pieces. You could also grill your chicken, or try cutting it into pieces before you cook it and then pan fry it.
As your chicken is cooking, you can work on the next steps. It is also a good time to put your toddler in her highchair for snack time while she helps you measure ingredients. Now is the time to mix together all the ingredients for the dressing, and set aside.
Toast your almonds. I dry toasted mine on a small frying pan on medium heat. They were very thin sliced almonds and only took about 4 minute to get nice and toasted. We ended up having to make more than 1/2 a cup because Elle and I ended up incorporating them into snack time!
Mix together all the salad ingredients, including the chicken, into a large bowl. (Those cabbages are quite compact and seem to really expand when chopped up!) Drizzle your sauce over the salad and mix together until all ingredients are coated. Grab a fork and dig in!
(I divided this into six servings, so that turned out to be about 1-1/4 cups per serving)
I’d love to know if you have any comments, questions, or suggestions!