Chinatown Chicken Salad

Remember me saying that I love salad that contain warm elements?  Well, this is another one of my favorites.  I just love the different crunchy elements all lubed up in an amazingly flavorful vinaigrette with warm, tender bites of chicken throughout.  Actually, I suppose you don't really have to serve it with warm chicken...it really doesn't even "call" for it, but I always seem to use warm chicken.  But I have had leftovers and enjoyed it equally as well with all of the ingredients at the same temperature.  So.  That blows that point right out of the water.  It definitely doesn't change how amazing this salad-a-meal is.  The first time I tried this salad was about 6 months ago when Nigella's new book first came out and I chose it as one of the recipes to try while I was reviewing it.  It's stuck ever since.  I've made it using leftover poached chicken, rotisserie chicken, and grilled chicken.  I've made it by shredding a head of lettuce and by opening a bag of pre-shredded lettuce.  I've even subbed honey-roasted peanuts when I realized we were out of regular old salted peanuts.  Each addition/substitution was just as good as the rest.  I've never switched out the color of bell pepper just because I love those bright red strips laced throughout the salad, but of course you could.

Chinatown Chicken Salad 

adapted from Nigella Kitchen
serves ~6

~12 wonton wrappers
oil, for frying

for the dressing:
1 red or green chile, seeded & finely chopped
2 tsp. fresh ginger, chopped
4 tsp. rice vinegar
3 Tbs. soy sauce
splash sesame oil
½ tsp. sugar

for the salad:
½ c. salted, roasted or honey roasted peanuts
1 head iceberg lettuce, shredded (or use an 8oz. bag of pre-shredded)
~6 oz. bean sprouts
4 scallions, sliced thin
1 red bell pepper, seeded & cut into thin strips
handful cilantro, chopped
4 c. shredded, cooked chicken (or ½-1 breast per person*)

Heat ~½" oil in a frying pan and fry the wonton wrappers in batches.  Move to a paper towel once they've turned golden and crisped up.

Place all of the ingredients for the dressing in a small jar with a tight fitting lid and shake vigorously to combine.

In a large bowl, toss the peanuts, lettuce, bean sprouts, scallions, bell pepper, and cilantro.  You can also toss the shredded chicken in at this point.  (If you're using sliced breasts and want to lay them on top to serve, then hold off on adding them now.)  Pour the salad over and toss again.  Divide among serving plates and crumble some wonton chips over each serving.  (Add chicken now if you didn't add it before.)  

Enjoy!

*Adding a half or whole breast per person is quite a bit, but if it's your meal, I do not think that it's too much. This salad is very versatile...just try it out and adjust it to your personal tastes.

I am sharing this post with:

Chicken Salad w/ Poppyseeds & Yellow Raisins

I've got a quickie for you today.  I have to do necessities and tear myself away from the computer.  I'm pretty sure it'd be frowned upon if I served dinner on dirty dishes...sent the kids to school in dirty, wrinkly clothes...and invited somebody in to stand on this filthy floor I can see from the corner of my eye.  Not to mention I see a tower of recycling that needs to be transported to the outside bin.  Sheesh.  How does it happen so fast!?  That said, this is a fantastic meal to throw together on such days.  As long as you have some cooked chicken hangin' out in the fridge, it goes together in no time....plus, it's tasty and satisfying.  While my favorite way to eat it is in sandwich form...between a good homemade roll or croissant...it's pretty great just scooped onto some crisp lettuce, as well.

Chicken Salad with Poppyseeds and Yellow Raisins

from the kitchen of girlichef

makes ~4 svgs.

~2 c. cooked chicken, shredded or chopped

~¼ c. mayonnaise

good squirt Dijon mustard

~1 Tbs. poppy seeds

~1/3 c. celery, small dice

~½ c.golden raisins

kosher or sea salt

freshly ground black pepper

Combine everything except salt and pepper in a large bowl and work together gently.  Season to taste with the salt and pepper. Adjust mayo and mustard accordingly.  Well, even the other ingredients, add a little more if you want, or even a little less...everybody has their own "ratio" preference.  I like my salad just moist enough to hold together...but not dripping. I like flavorful chicken with bits of crunch and flavor in each bite.

For an awesome meal that is pretty good for you, pile ~½ c. of the chicken salad onto a split Oatmeal Brown Ale Roll or a croissant.

p.s...isn't Chicken Salad great in its endless variations?  For another delicious option, check out my Chicken Salad w/ Cherries, Apples, and Almonds.  Now, go get something done.  Like me.  I'm logging off.  To get things done. Now. 


Okay, bye.  I'm really going...

*I am sharing this post with:

Grilling Up Fun...and Salad.

Even though I haven't had any actual "grilling" posts, we've grilled out quite a few times already this month. For some reason, it's one of things that I end up outside and busy and forget to take pictures...I start talking or basking in the sun or chasing around kiddos or running from the sprinkler, so I haven't really had anything to show you. Well yesterday, I strapped on my camera as I headed out the door with a couple of trays of food that were destined for the grill. Although it almost feels incomplete because I don't have any "before/naked food" photos. I have been craving corn on the cob. It has ALWAYS been one of my absolute favorite things to eat. For the last couple of years, I've been waiting until it's actually in season to eat any. I gave up that this year...because I wanted it, craved it, NEEDED it!! I found some gorgeous, bi-color sweet corn...(Florida in origin...I almost feel guilty)...really I think I'll just blame on my youngest, sweet-faced, angel-eyed son. I mean, he would not let me pass by the corn stand in the market. Seriously would not let me!! He was determined to walk around carrying a few ears of corn right up to that register if I wasn't going to. So, I gave in (to both of our weakness). There is seriously not much better than corn on the cob fresh from the grill. On the menu: *Arrachera (Mexican-style, thin-cut, tenderized skirt steak) -I marinate this in lime juice, minced garlic & salt...I'll do a whole post on just this someday

*Honey Chipotle Chicken Tenders

-Marinade: honey, chipotle chiles in adobo, minced garlic, lime juice, salt, pepper

*Corn on the Cob

-peel off only the outermost layers of the husk. I used to think you HAD to soak the corn like this before you set it on the grill. Mexichef gave me all kinds of guff about this saying they NEVER soaked it "in Mexico"...blah, blah, la, la...okay, whatever you say...well, tail between my legs. He was so right. Enlist the kiddos if there are any around to do this easy-peeling task right outside by the grill. Mine WANT to do it...ASK to do it, so why not! On a separate note, I decided to start an "off topic" blog to post miscellaneous stuff like this that some people may not be interested in seeing...less foodie related (even though I always seem to end up back in the kitchen). Check it out if you're interested.

*Poblanos

-just washed.

*Tortillas

Now, just give everything it's own time on the grill. Do the corn and poblanos first, then set them on the warming rack keep warm while cooking your meat. Throw on the tortillas toward the end.

Don't freak out...that corn is PERFECT! The husks are black, but the insides are smokey, sweet and perfectly tender. So, raise a toast to the gorgeous weather, time with family and friends and enjoy your grilled goodies! Salud! Yes, once I've pulled down the husk (the silks come right with it), I slather it in crema, squeeze a lime wedge all over it and sprinkle it with chile powder of some sort. I usually roll it in queso en polvo (basically powdered Mexican cheese), but I forgot to pick some up this time. Still killer.

From the leftover bounty, I decided to throw together 2 different kinds of South West Salads for lunch the next day (today).

Grilled Southwest Salad- 2 ways

by girlichef

2 corn tortillas

1 head Romaine

1/4 seedless cucumber

1 small tomato, cut into 1/4's lengthwise, then sliced thin into wedges

1-2 ears of corn on the cob, cooked on the grill

1/2-1 Poblano chile, roasted on the grill- peel, seed, chop

1 c. cooked black beans

avocado

grilled steak OR grilled chicken

lime for squeezing

shredded or crumbled cheese

for Lime Vinaigrette:

Juice of 2 limes

Olive oil

salt & pepper

First, cut tortillas in half. Stack on top of each other and cut into thin strips. Fry in shallow oil until crisp. Transfer to paper towel-lined plate to soak up grease and cool. Set aside.

Wash & dry Romaine. Chop it up and put in a large bowl. Slice the cucumber into thin slices and add to bowl.

Add the tomato. Slice the corn from the cobs and add to bowl.

Add the poblano. Add the black beans. Toss everything together.

Whisk together ingredients for the vinaigrette (ratio of 3 to 1, lime juice to oil). Pour over salad and toss well.

Place salad into serving bowls. Top with your choice of grilled Steak, cut into strips or grilled Chicken. Squeeze another lime wedge over the whole thing. Add some avocado, tortilla strips and cheese as garnish. Serve & enjoy!

This was a perfect salad for this hot & steamy weekend...I'm sending it over to Deb at Kahakai Kitchen for this week's edition of SOUPER SUNDAY...be sure to check out this week's other entries!

Don't forget to enter my giveaway...last day to enter is this coming Wednesday, the 27th of May!

My Secret Identity: Mystery Solving Caterer

Can I just begin by telling you what a crazy few days I've just gone through? It all began with a wedding I was catering. The drunken, estranged father-of-the-bride decided to crash the wedding because he wanted to be in his daughter's life. After (unhappy) tears, yelling and a smashed wedding cake...all leading up to an ambulance ride, I might add...the wedding continued without any further interruptions. There was joy and laughter and dancing...oh, and EATING of course! Everybody raved over the food and we even hauled in a hefty tip! This may sound like a lot all packed into a few short hours, but this dear friends was only the start. Two days later I catered another wedding for an evil bridezilla (a job I knew I would regret taking). Can you say last minute changes and additional guests...lots of them! Keep in mind these said changes were communicated to me less than 48 hours before the wedding was to take place. We even had to change kitchens and work in the kitchen of a Spa retreat. Turns out somebody slipped something into the food at this spa (something not so legal)...simultaneously hooking the guests and breaking the law at the same time. My godfather (whom I adore) ended up being seriously injured at this reception. So seriously that it ended in his passing. But, ever the clever one, he left me a clue...a puzzle of sorts. So, I decided I was going to figure out what in the world was going on. I was going BACK undercover. But knowing my loving hubby, I decided to make up some food to put in the cooler first...surely he (oh great detective/cop/law-abiding-citizen that he is) would need a little buttering up when he realized what I was up to. I decided to make him some Chilled Curried Chicken Salad. That should give me a little leeway. Chilled Curried Chicken Salad serves 4-6 4 large boneless, skinless chicken breasts Himalayan Pink sea salt freshly ground black pepper 2 (11 oz) cans mandarin orange slices, drained 1/2 fresh pineapple, cut into tidbit-sized pieces 1/2 c. raisins 1/2 red onion, chopped fine Dressing: 1 1/2 c. light mayonnaise 1 Tbs. curry powder 2 Tbs. chutney 3/4 tsp. Himalayan Pink Sea Salt 2 Tbs. OIKOS Greek Yogurt, plain variety 2 Tbs. freshly squeezed lime juice Garnish: Spanish Peanuts Romaine Lettuce Cilantro, few leaves Red Onion, thinly sliced Sprinkle chicken breasts with salt and pepper and cook on a HOT grill pan until golden and cooked throughout. Set aside to cool. Place all of the dressing ingredients together in a bowl and whisk together until combined thoroughly. Put mandarin oranges, pineapple, raisins and red onion in a bowl. Chop the cooled chicken and add to bowl. Prepare to add dressing. Gently fold in about half of the dressing. Add more until it is coated to your liking. Cover and place in cooler to chill for ~24 hours. Arrange some Romaine lettuce, cilantro leaves and red onion slices on a serving plate. Scoop some of the chilled salad on top. Garnish with as many peanuts as you like. Serve chilled. After the Curried Chicken Salad was chilling, I set off to do some investigating. I finally figured out what my godfather was trying to tell me, but not after being slapped (hard!) across the face by bridezilla and getting a huge lump on the head...from being conked with a lamp. And...OH WAIT!!! THIS WASN'T ME!!! This was my favorite mystery-solving caterer, Ms. Goldy (Baer) Schulz. How silly of me...sometimes I get carried away. Diane Mott Davidson has done it again with her latest novel, Fatally Flaky. I've managed to get myself entwined in the middle of my cherished characters (they're like old friends, ya know?!)...this was actually a little sneak peek into Goldy's latest adventure. The Chilled Curried Chicken Salad is actually one of the recipes included in this book (I have adapted it, but the original is on p.315). Yup, mystery and food all rolled into one. What more could a girl ask for? And it never fails that I want a few cups of coffee while joining in the adventure (if only I had Goldy's Espresso machine). This is Diane Mott Davidson's 14th Goldy Schulz novel. I am totally addicted...I've read them all more times than I can remember. These are just pure fun. My first DMD novel was actually her 7th Goldy mystery (Grilling Season). It was a gift from my grandma one year for Christmas. I had never heard of her and I thought maybe Gram was just getting a little, um...how shall I say it...senile-ish in her old age. Surely she thought she was giving me a cookbook (on grilling). I figured she just saw the grilling and didn't look inside. I sort of put it aside and forgot about it for quite some time. When I mentioned it sometime later, Gram says she knew what it was. She meant to get it for me. (Oops, sorry...not senile. I'm just dense.) So,, one night I picked it up and didn't put it back down until I was finished. The next day I headed straight for the library to get the previous 6 novels in the series. And then I continued on after number 7. Now I own all of them (in paperback and hardcover...why!?). I'm always in such a hurry to get the next novel and I sit down all rippling with excitement...then I see that I'm almost finished and I try to slow down. I can't wait another year (or so)...hurry up Diane. Write Faster!

For the record....I totally think I'd make a great mystery-solving caterer.

Many thanks to Kristina from Stonyfield Farm for sending me coupons for FREE Oikos yogurt...this is the first thing I've used them for (other than eating) so far. More to come...

Also, if you haven't entered my giveaway yet, be sure to head over and do it now!

Chicken Salad w/ Cherries, Apples & Almonds (Mr. Peeps shares his Chicken Salad)

Jennifer from Savoring the Thyme sent another challenge out to foodies recently...make something healthy and somehow incorporate a Peep! I'm gonna have to say, this was a hard one. I could think of lots of different not so healthy things to concoct with a Peep or two, but healthy?

That was, until this little yellow Peep hopped over and told me I should make some good old chicken salad. Mr. Peep hopped right onto my cutting board and watched as I chopped some celery and measured it. He then proceeded to level off my almond slices. He tried one of my tried tart cherries and reeled back with a pucker. He also stopped me after dicing up only half of an apple...whoa girlichef, enough of that! Mr. Peep told me to go ahead and put all of the good into a bowl with some diced, cooked chicken and mayonnaise. I did.