Tag Archives: Peanut Sauce

Asian Chicken Salad (Houston’s Copycat)

Asian Chicken Salad (Houston's Copycat)

  • Servings: 2
  • Difficulty: easy
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Asian Chicken Salad
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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.

Directions
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
Cilantro
Toasted Asian Rice Noodles

Lime Dressing
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

Peanut Sauce:
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

Directions:
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.
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Pai Gow Meatball Bahn Mi

Pai Gow Meatball Bahn Mi

  • Servings: 2
  • Difficulty: easy
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This is a fabulous sandwich that seriously tilts the easy to flavor scale.  The acid from the Rice Vinegar, the creaminess from Duke’s mayo, the kick of heat from the jalapeno, the freshness from the cilantro all supports the Asian Pork meatballs.  So many layers of flavor in so little time.

Pai Gow Meatball Bahn Mi
Pai Gow Meatball Bahn Mi

Ingredients:
2 Hoagie Rolls
2 tbs Dukes Mayo
5 radishes thinly sliced
2 jalapenos thinly sliced
6 sprigs of cilantro
2 tbs of Rice Vinegar (unseasoned)
1.25 lbs of Ground Pork
3 tbs Asian Peanut sauce
1.5 tbs Soy Sauce
1 tbs Siracha
2 dashes of cayenne
2 dashes of garlic powder
2 dashes of onion powder
Pinch of hot Asian Mustard powder
6 tbs of Monterrey Jack Cheese (any creamy / softer cheese would work.

Directions:
1. Slice your radishes and put them into the rice wine vinegar.  Put a skillet on medium heat with a little 2.Add pork and all the seasonings and sauces into a bow and combine. Then form them into meatballs (about 2 tbs each). I use a cookie scoop.  Place them in the skillet for about 3mins without touching them. You want a little crust or texture on your meatballs. The sauces in the meatball will help with that.
3. Slice and butter your hoagie rolls and put them under the broiler until browned.
4. Flip your meatballs to brown the other sides and once done remove them from the fire.
5. Take your toasted hoagie roll and put half the mayo on the bottom side, add your meatballs and top with cheese and put them back under the broiler to melt the cheese.
6. Remove and add your mayo to the top side of the roll and add your radishes, jalapenos and cilantro.

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