ASIAN CHICKEN SALAD
1/4 C. Lime Juice
2 Tbsp. Sugar
1 Tbsp. Honey
1/8 - 1/4 Tsp. Powdered Ginger
1 Tsp. Trader Joe's 21 Salute Seasoning
2 Tsp. Soy Sauce
2 Tsp. Peanut or Sesame Oil (The Sesame adds nice flavor!)
1/2 C. Toasted Black Sesame Seeds
2 Cooked Chicken Breasts, Cubed
1/2" Piece of Fresh Ginger
3 Garlic Cloves
Garnish and Presentation
Your Favorite Type of Crispy Asian Noodles (Mine are Fried Rice Noodles)
Bag of Cole Slaw Mix
Crush the ginger and the garlic cloves and toss into your pot filled with enough water to cover the chicken breasts. Zest the lemon and reserve zest for salad later, squeeze the juice of the lemon into the water, then toss the lemon rind in as well. Poach your chicken until tender by bringing to boil, then cooking over a medium heat for about 5 minutes. Turn off the heat, let the chicken stand in the water until it reaches a temperature of 160 degrees, about 15 minutes. Take chicken out of water and put in a covered container and allow to cool until ready to make the salad.
Warm together the lime juice, sugar and honey for a few seconds to thin the honey for blending, put this in a large mixing bowl. Add the powdered ginger, the TJ's 21 Salute Seasoning, the soy sauce and the oil and whip until well blended. Add chicken, stir until well coated, toss in the coleslaw mix and the chopped cilantro. Serve on a bed of the crispy noodles, sprinkle on a handful of the toasted sesame seeds and serve.
HOW TO TURN THIS INTO A "TINY FOOD"
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