Thursday, September 15, 2011

Asian Chicken Salad

Asian Chicken Salad

Originally my wife found this recipe off The Food Network.
This is Paula Deen's recipe.

Now there is 1 thing I figured out while attending cooking school,
every once in a while you have to change a recipe.
Sorry Paula Deen but this recipe needed a little tweaking.

Although I liked the recipe which called for chicken and vegetables
with an Asian dressing, the oil was too much, and there was not
 enough flavor in the dressing.
I had to bump up the amount of soy sauce and sugar and add
sesame tahini for a pea nutty taste to the dressing.

Here is the original recipe:

4 cooked skinless, boneless chicken breasts
1 1/4 bean sprouts
1 1/2 cups of snow peas
1/4 cup of chopped scallions
1/4 cup of vegetable oil
5 tsp. of soy sauce
1 tsp. of ginger
1/8 tsp. pf salt
1/8 tsp. of fresh ground pepper
1/8 tsp. of sugar
1/4 cup of diced celery
1 8oz. can of sliced water chestnuts

Combine the chicken, bean sprouts, snow peas
and scallions.
Make the dressing with the oil,
soy sauce, ginger, salt, pepper, and sugar.
Add to the chicken mixture. Add celery and water chestnuts.
Serve chilled.

Here's my change to the recipe:

I par broiled 4 chicken breasts in a glass baking dish.
I seasoned the chicken with a dash of salt, pepper, and poultry seasoning.
Cooked in a 350 degree oven for 15 -- 20 minutes.

Combined the chicken, bean sprouts, and scallions.
Substituted baby green peas for snow peas.
I don't like snow peas !
(You can use frozen baby green peas - just defrost in microwave 
in a safe microwave dish with a tbsp. of water. )
Added a can of drained baby corns. ( They look like small corn on the cob.)
Now for the dressing:
I reduced the oil from 1/4 cup to 1/8 cup.
Increased the sugar to 1 tsp from 1/8 tsp.
Increased the soy sauce from 5 tsp. to 5 tbsps.
And finally, added 1 tsp. of Joyva sesame tahini.
( Joyva sesame tahini is a creamy puree of roasted sesame seeds.)
It looks like creamy peanut butter.
You can find it in the Asian / Indian aisle of your grocery store.

and here is the dish:

Thanks to Paula Deen for the original recipe from Food Network, 
and to my wife for changing up the dinner plan.
Nice to have a little change of plans.
Even if its just a recipe.

Enjoy !

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