Chef ChatChef:
Sara Gibbs |
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Food Mood:
Elegant |
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Cuisine:
Asian |
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Servings: 4-6 |
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Ingredients |
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| Marinade and Dressing 1/4 rice wine 1/4 soy 2 Tbsp fresh ginger (or less to taste) 1/4 cup pineapple juice 2 tsp sugar 1 tsp dry mustard 1/2 cup peanut oil 2 Tbsp sesame oil Salad 1 cup almonds, slivered then toasted 1 cup mandarin orange segments 1/4 cup finely chopped cilantro 2 scallions, sliced thin 1/4 black sesame seeds or toasted white 1 cup dry, thin rice stick noodles - bought in can Four five ounce chicken breasts (yield, 3 cups diced chicken) 1 small can pineapple chunks 1 head rough chopped romaine lettuce (6 or 7 cups) 1 sliced Napa cabbage (3 or 4 cups) |
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Method |
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| Advance Prep Make Marinade. Toast Almonds. Store. Clean all vegetables. Prepare marinade and dressing. Whisk together all ingredients, except oils, in large bowl. Slowly whisk in oils until incorporated. Taste and season. Reserve some marinade as your salad dressing. Place in storage container and refrigerate. Place chicken breasts in large gallon ziplocks or a wide, deep bowl. Marinade chicken breasts with remaining marinade. (You do not need a lot, just enough to cover most of breasts) Marinade for 1-3 hours. Grill on medium high heat. Chicken will be best \"marked,\" grilled for 3 to 4 minutes per side. Then, place on sheet pans. Cover with foil. Finish at 350 degrees for 10 minutes. Breasts are ready when they reach an internal temperature of 160 degrees. Dicing the chicken will be the easiest presentation for guests at a buffet to eat. Dice after cooling chicken for 20 minutes to 30 minutes. Store in Ziplock. Toss salad ingredients except pineapple chunks, almonds, and rice noodles. Refrigerate in serving platters. To present, toss salad with pineapple chunks, chicken, and 1/2 of dressing. Taste and add dressing as needed. Before serving, toss quickly with almonds and rice noodles. |
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