Asian Chicken Salad (Houston's Copycat)
Asian Chicken Salad
Houston’s copy cat attempt have been in several of my previous posts. This one is a mash up of an Asian Chicken Salad and Houston’s Grilled Chicken Salad. What I like about their dressing is you pick up a peanut butter note in their dressing. I just love peanut butter complimented Asian flavors like Soy, Fish Sauce, Vinegar and Sriracha. Sweet and the heat just work.
I found a recipe posted by Miss V on Food. com for a copycat dressing recipe and another one for a Chinese Chicken Salad. I adjusted some things and added my own them. The key with any salad is the lettuce to dressing ratio. So make this and add a little at a time. Taste it along the way.
2 Air chilled free range chicken breasts (pounded evenly)
glug of Soy and Rice Wine Vinegar and lime dressing (below)
1 large carrot julienne cut into match stick size
Mixed Greens and Romaine (chopped in ribbons)
3 green onions
Toasted Asian Rice Noodles
1/2 cup of Lime juice (fresh)
6 tbs of local honey
2 tsp of honey mustard
2 tsp of dijon mustard
2 cloves of garlic (minced)
Pinch of Kosher salt and pepper
4 tbs of Soy Sauce (GF)
4 tbs of Organic Peanut butter
2 tbs of hot water
2 tsp of sesame oil
2 tsp of Sriracha
2 tsp of minced ginger
1. Go ahead and mix both dressings and put the lime dressing in the Fridge. Cut your cilantro, onions, romaine, and carrots.
2. In a grill pan on medium heat, remove your chicken from the marinade and grill on both sides for about 4-5 minutes. The soy sauce will char the chicken so oil your pan and watch your heat. We like it grilled with black marks. Remove cooked chicken to rest.
3. Just before serving cut your chicken into bite sized pieces or strips. Add the lime dressing to the lettuce and veggies a little at a time until salad is coated but not too wet. Add the chicken and a little bit of the peanut sauce. Mix around about 15 times with tongs until it is all coated. Top with toasted rice noodles and enjoy.