Yummy Dinner

I sign up for a fruit and vegetable co-op every two weeks called Bountiful Baskets. It's amazing. you never know what you are going to get and it often leads me to new recipes in order to use some of the ingredients. This past week I ordered an Asian pack in addition to the regular things. It came with Napa cabbage, bok choy, ginger, mushrooms, cilantro, and garlic and maybe some other stuff that I can't remember right now. Anyway, it led me to a new recipe tonight that was yummy! Even the boys ate it and ate more than most nights. I was a bit worried just making salad for dinner but it seemed to satisfy everyone's appetites and it was very healthy. Try it, your family may love it as much as mine did!

Chinese Chicken Salad Recipe from Simply Recipes
Ingredients
1/2 lb boneless, skinless chicken breast, sliced into strips

Salt and pepper
1/2 head of Napa cabbage, thinly sliced

1/2 red bell pepper, thinly sliced

3-4 scallions, sliced (I used green onions and only used about half what they called for even though we like onions)

1 carrot, julienned

1/2 cup loosely packed cilantro leaves, chopped

2 Tbsp sesame seeds, toasted (These are usually pretty inexpensive in the Asian - NOT SPICE - aisle of the grocery store and you can buy them already toasted or toast them in a dry pan on the stove for a few minutes stirring often.)

Dressing:

2 Tbsp tamari (a wheat-free concentrated soy sauce, can also use 3 Tbsp regular soy sauce)

2 Tbsp dark sesame oil (I only had regular sesame oil and it worked for us.)

2 Tbsp seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)

1 Tbsp grapeseed or canola oil (I used canola and it worked just fine. Grapeseed was pretty expensive here.)

1 teaspoon fresh grated ginger

1 clove garlic, minced

1/2 teaspoon chili pepper flakes

Method
1 Sprinkle chicken strips with a little salt and pepper and cook them in a small skillet with a little bit of water (just enough so the chicken doesn't stick). Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through cooking. Drain and set aside.
2 In a large salad bowl, whisk together the dressing ingredients. Adjust to taste. Add the chicken and salad ingredients and toss well. (If you don't have toasted sesame seeds for the salad, add a tablespoon of tahini or peanut butter to the dressing before tossing.)
Serves 4.