Asian Chicken Salad

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Featured Recipe

Nasturtium Pesto

Created by recipes

28-6 Winter Issue
Gardening With Mrs. P

This pesto is quite unique on top of grilled salmon, halibut, chicken, or steak and is a real crowd pleaser.

Description

28-1 Spring Issue
Entertaining the Bakersfield Way

Easy to make, easy to take. You can move beyond peanut butter and jelly (though it’s great to have, at times) and try chicken breast, turkey, veggie burgers, tuna, portobello mushrooms, etc. Spice things up a bit by trying different mustards, breads/rolls, cheeses, and veggies to get away from the standard meat and cheese sandwich.

Ingredients

3 to 4 drops liquid crab boil
3 or 4 boneless, skinless, chicken breasts
1/2 large head of cabbage, diced
2 or 3 large carrots, diced
1/2 bunch of green onions, sliced
1/4 cup fresh lime juice
1/2 tsp. sugar
1 to 2 tbsp. fish sauce
Ground red pepper or red pepper flakes
1/2 bunch of cilantro, chopped
1 tbps. chopped fresh mint
1 tbsp. chopped fresh basil
1/4 cup peanuts plus more for garnish

Methods/steps

In a large skillet, combine crab boil and water. Bring to a boil and add chicken breasts.
Cover and simmer 10 minutes, or until a small cut into the interior of chicken no longer shows pink.
Remove chicken breasts from water and let cool.
Dice or shred meat. Refrigerate.
Combine cabbage, carrots, and green onions in a large bowl.
In a small bowl or measuring cup, combine lime juice, fish sauce, sugar, and pepper flakes. Stir well. Taste for balance and adjust seasoning.
Combine chicken, vegetables, and dressing in the large bowl.
Just before serving, toss salad with herbs and peanuts, so bring the herbs and peanuts in a separate baggy for your lunch.