This is my recipe creation inspired by summer, health, and yumminess. 🙂
Linda’s Asian-ish Chicken Noodly Salad
- 2 chicken breasts
- 2-3 bay leaves (what the heck, add a couple more!!)
- Several peppercorns (“several” means about 25 in my language)
- A slice or two of fresh ginger (or three or four or…)
Place chicken breasts in a medium sauce pan and add enough water to cover the chicken. Add the remaining ingredients. Bring to boil. Cover and remove from heat. Leave covered for about 15 min. Shred the chicken when cool enough to handle. Cover and refrigerate until ready to add to the salad.
- 4 TBSP light soy sauce
- 3 TBSP rice wine or any white wine vinegar (don’t use the seasoned kind – I don’t like pre-seasoned stuff…)
- 2 TBSP vegetable oil (e.g. canola. I use grapeseed oil)
- 1 TBSP sesame oil (less or more as you wish)
- 3 TBSP blue agave nectar (or honey)
- 3 TBSP lemon juice
- 1-2 tsp. grated ginger (more or less as you prefer)
- 1 TBSP Vietnamese chili paste or Wasabi paste to add some kick (optional)
Mix everything together. Set aside. (This should make more than you need. Use as little or as much dressing as you prefer. I like to make extra dressing so I have more than enough.)
Note: I freeze my ginger roots in small chunks and then use my Microplane grater/zester to grate the frozen ginger into my recipes. TRY IT!
- Japanese soba noodles or whole grain spaghetti (2 cups cooked)
- Assortment of red, yellow, and orange peppers (cut into thin strips)
- ½ bag of shredded carrots
- ½ bunch green onions, chopped
- ½ bunch cilantro, chopped
- Cucumbers (optional)
Place shredded chicken in a large bowl and pour dressing over them. Toss to coat and let sit for a min. Add the noodles and veggies and toss to coat well. You can reserve a bit of chopped cilantro to sprinkle on top. Enjoy.