Recipe for a Composed Chicken Salad (adapted from Ming Tsai)

I made a very easy and tasty composed chicken salad for dinner tonight.  The inspiration/idea came from Ming Tsai’s latest cookbook, One-Pot Cooking (or something like that).

Basically, the salad is frisee with thinly sliced radishes, topped with slices of cooked chicken breast, and dressed with a ponzu-based vinaigrette.  It’s then garnished with edamame beans.  I used romaine lettuce instead.

Here’s the steps I did:

Salad:  Cut or rip the lettuce into bite-size pieces.  Wash the leaves.  Wash, trim, and slice radishes into thin discs.  Combine them.   Make enough salad for four people.

Chicken:  Use boneless, skinless chicken breast.  You can grill it, but I cooked them in a thin coat of oil in a skillet.  Season the chicken breast with salt and pepper and then cook them a few minutes per side.  Remove from the skillet and set aside.

Vinaigrette:  1/4 cup of canola oil, 1/4 cup of ponzu, 1 Tbs. roasted sesame oil, 2 Tbs. soy sauce.  Two shallots peeled, trimmed, and minced.  Put all the ingredients together and whisk.

Assembly:  Toss some of the vinaigrette with the salad.  Plate the salad.  Put slices of chicken breast on top of the salad.  Garnish with edamame.  Add a little more vinaigrette over the chicken.

For awhile I thought of using cherry tomatoes instead of the edamame, but I’m glad I did not.  The beans add a different texture and look great.

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About Quentin Chin

Eclectic interests: religion, technology, food, music, current events. I live in the reality-based world.
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