Monday, March 19, 2012

Asian Chicken Salad and a Treat!

Asian Chicken Salad
Today was all about anticipation.... I planned a pretty good menu week, went for groceries and was excited to try this new recipe.  I anticipated Mr. John maybe not being crazy about it but after ONE bite he was hooked (and so was I)!  All during dinner I was anticipating something else... you will see at the bottom of this post.

First up the ingredients for the marinade




Boneless thighs are marinated in a 1/4 cup


Next up the veggies



The chicken is grilled


The veggies are tossed


and the chicken is tossed in and topped with chow mein noodles



What a great combination of flavors and I really wanted something on the lighter side since we still had one more thing on the menu!

The salad recipe was adapted from the Food Network magazine


.... and so I had promised Mr. John for 2 days that I would go here with him.  Yesterday when he asked, I was in a lazy mood and in clothes not fit for being outside the house!  So all day today I anticipated a yummy treat to end the weekend... and it didn't disappoint


Some of the flavors...  (side note to any softball coaches - the girls working are going to have huge muscular arms - sign them up!)


Mr. John ordered Butter Pecan in a waffle cone - the cone was still warm!  He loved it!


I had a S'mores in a cup... very good!


Flapdoodles is a local, one-of-a-kind, ice cream parlor - it was packed tonight.  I guess the high 70 degree weather in mid-March is great for their business....  try it, you'll like it!

Asian Chicken Salad Serves: 2-3 Calories: NA Prep Time to Table: 30 minutes
Recipe : Adapted from Food Network Magazine May 2011

 Ingredients:
 -1/3 cup rice vinegar
-2T soy sauce
-2T honey mustard
-1 T fresh grated ginger, peeled
-3 T veg oil
-3 T sesame oil
-1 lb boneless chicken thighs
-small napa cabbage sliced in pieces
 -1/2 c thin slice carrots
-1/2 lb snow peas, cut into pieces
-Salt
-1/2 c chow mein noodles

Preparation:

1. Mix vinegar, soy sauce, ginger and mustard. Combine veg oil and sesame oil and then slowly whisk into the other mixture
 2. Toss chicken with ¼ cup of marinade and let sit at room temp for 10 minutes
3. Remove chicken from marinade (toss) and grill about 5 minutes on each side until done; remove and let rest for 5 minutes before cutting into bite size pieces
4. Meanwhile, toss cabbage with other veggies and remaining marinade – add chicken, season with salt and toss. Plate and top with chow mein noodles.

Notes:

3 comments:

  1. That salad looks delicious. What a great choice with our warm temps lately! Did you happen to notice that our name is on every table at Flapdoodles? It's even spelled correctly. (along with bibble-babble, etc...)

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  2. I did not... we ate outside - I'll definitely take a look next time we go. What's your favorite flavor???

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  3. Butter Pecan is my favorite ice cream flavor! In a warm waffle cone....oh my.
    Haven't ever been there, but plan to go!

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