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.