I used to write down recipes that I made and liked enough to think that I would make them again. I first made this salad back in 2008 and unfortunately when I copied it down I didn’t note where I had gotten it from but I did write down the date and put a smiley face beside it!
The recipe as I copied it called for green onions but I have tons of fresh spring chives so I decided to substitute them. A delicious choice!
“Eat Your Greens” Asian Chicken Salad
- 1 small head napa cabbage, sliced thinly
- 1/2 bag frozen edamame, cooked then rinsed with cold water
- 1/2 cup cilantro leaves
- 1/4 chopped chives
- 1 small english cucumber, cut into julienne
- 6-7 radishes, cut into julienne
- 1 pound chicken (about 2 breasts)
- 5 tablespoons low sodium soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons honey
- 1 tablespoon freshly grated ginger
- 1 large clove garlic, minced
- 1/3 cup fresh squeezed lime juice
- In a small bowl combine the soy sauce, peanut butter, garlic, ginger, honey and lime juice. Whisk to combine.
- In a medium skillet add a bit of extra virgin olive oil, heat to medium or so and add the cubed chicken. Season with salt and pepper. Right before the chicken is done cooking add about a tablespoon of the dressing. Continue cooking until done, turn the burner off and let come to room temp while you prepare the rest of the salad.
- In a large bowl add sliced napa cabbage, cilantro, chives, cucumber, edamame and radishes. Add dressing and toss to combine. Let the salad sit for about 10 minutes while the chicken is cooling…the dressing will wilt the cabbage a bit making it softer and helping the flavors to combine. Lastly, add the chicken, toss salad again and enjoy!