What you'll be getting:

Asian Chicken Salad

Per Serving

1 (4 oz) chicken breast in marinade

200 grams vegetables pre-shredded and chopped

100 grams red leaf lettuce

50 grams mandarin orange slices

1/4 c chow mein noodles

1/8 c tahini salad dressing

Equipment needed: Pan for frying, mixing bowl

Lightly grease a pan with oil and bring up to temperature, between medium and high heat. 

Remove chicken from marinade and dry on a paper towel or designated kitchen towel (specifically for meat and then toss in washer as soon as you are finished with it). You don't want the pan to splatter, that's why you should dry the chicken. 

Cover the chicken and cook for 5 minutes.

After five minutes, flip chicken and cover and cook for another 5 minutes. 

After (the 2nd) 5 minutes the chicken will be properly seared on both sides, but will not be fully cooked. 

Let chicken finish cooking off of the heat, covered, for 10 minutes. 

Add dressing, and using tongs, or a fork toss the salad with the dressing. I like to toss the salad before cutting the chicken because it allows time for the carrot and pepper juices to mix with the dressing, adding to the flavor of the dish. 

Next go the chow mien noodles. I add them before the dressing because then they can get coated with the dressing. 

While chicken is finishing, add the shredded veggies to a mixing bowl and then add the lettuce and peppers on top.  

After the 10 minutes the chicken will be ready to transfer to a cutting board to cut. I like to cut on a bias, but it really doesn't matter how you cut the chicken. 

From start to finish this meal takes 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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