Asian Chicken Cabbage Salad With Peanut Dressing

Asian Chicken Cabbage Salad With Peanut Dressing sweetdisasters.com

Hello, I've been thinking I need to start adding spoons and forks to my food styling. Maybe even knives, maybe. I'm not sure I'm there yet. I prefer the lazy girl's guide to food styling. 

Even with my minimalist styling, this salad is one of the best ones I've had in a while. It was inspired by my favorite salad from Gelson's grocery store. I tried to memorize the ingredients in about 30 seconds, with the crowds of paying customers gathering behind me. My life is like that often. There's lots of quizzical loitering involved in my day-to-day life, but I can't complain because in my own way I get from one point to the next. 

I guess my loitering worked because I like this recipe even better than the ones I've had before (sorry, Gelson's, your produce section is still the best in town.)

There are a few things you should know about this salad. 1. It's best the day of. Really, not something you should make ahead of time. 2. It seems like there are a lot of steps, but it's totally manageable. I just wanted it to be perfect, which is why I choose to lightly cook the cabbage. I also made a brine and used this cooking method that I love from the Kitchn, for making the chicken. It seriously comes out perfectly every single time. I'm going to give you the layman's version, but you can click over to the site to see more detailed instructions. 

Asian Chicken Cabbage Salad With Peanut Dressing sweetdisasters.com

Here's what you'll need:

For the chicken: 

  • 4 cups of water
  • 4 teaspoons of salt - I used Himalayan
  • 1 1/4 lbs of boneless chicken breast - thinly sliced

For the salad:

  • 3 oz of soba noodles cooked - I used one bunch of this kind - You can do this ahead of time since it's a cold salad
  • 2 large mangos - sliced
  • 1 cucumber - sliced about 1" thick and then quartered
  • 1 medium batch of green onions - diced
  • 1/2 cup of peanuts
  • 1/2 of a medium sized red cabbage - diced
  • 1 tablespoon of coconut oil
  • 1 large carrot - julianned

For the dressing:

Asian Chicken Cabbage Salad With Peanut Dressing sweetdisasters.com

Directions:

For the chicken:

  • Mix 4 teaspoons of salt with 4 cups of water. In a bowl large enough to fit the chicken with some room add salt water brine and make sure chicken is fully covered. 
  • Set aside to marinated for 15 minutes.
  • Remove from the brine and pat dry.
  • Next in a skilled heat up 1 tablespoon of coconut oil and tablespoon of sesame oil on high for one minute.
  • Reduce heat to medium and add in chicken breast with a tight lid to cook for 10 minutes. Don't take the lid off.
  • After 10 minutes remove from heat and allow it to cook with the lid on for another 10 minutes. Don't take the lid off. It's only 20 minutes, you can deal with it for perfectly cooked chicken. Check the link for internal temperatures. 

For the salad:

  • Add all salad ingredients, except cabbage into a very large bowl and toss well.
  • Take your cabbage and one tablespoon of coconut oil and cook on medium-high for 2 min, stirring constantly. You don't want it cooked, just softened. Set cabbage aside to cool. 

For the dressing:

  • Place all ingredients in a blender and blend until they turn a light brown color. It's not necessary for the peanuts to be completely processed, they can be chunky.

Putting it together:

  • Tear or cut cooled chicken into bite-sized pieces and place in the salad bowl, along with the cooled cabbage.
  • Add in dressing and mix all ingredients well. 

That's all there is to it. Thanks for reading and I hope you enjoy this salad as much as I did. 

Asian Chicken Cabbage Salad With Peanut Dressing sweetdisasters.com