Tuesday, June 7, 2011
Chick'n chicken salad
I really wanted to have some nice Asian-style chicken with my salad in an effort to slowly wean myself off the bad eating I've been doing lately. I mean, grilled chicken is pretty good for you, right? So what if it's a thigh piece and you don't trim ANY of the fat off?
1 chicken thigh, bone removed
1/4 cup Japanese soy sauce
1 tbsp honey
splash of sesame oil
2 handfulls baby spinach
some white onion, thinly sliced
some cabbage, thinly sliced
1/2 a tomato, cut up
1 hard boiled egg
Your choice of dressing. I used 1:1 white vinegar and veggie oil, which was kind of gross, even after I squeezed half a lime into it. I mean, I was still able to eat it and all, but it wasn't as awesome as I'd like. Next time I'm using vinegar and olive oil. That always seems to work.
Let's do it!
Chicken: Put the soy sauce, honey and sesame oil in a shallow dish and stir. Taste and adjust to your liking. Place the chicken in the dish and poke some holes in it with a fork. Let marinate for at least 15 minutes.
Grill on a panini press (if you're lucky enough to own one) for about 15 minutes.. I really wasn't keeping watch. Maybe 10 minutes? I don't know. I pierced it to make sure it was cooked all the way through. If you don't have a panini press, you can bake in the toaster oven at 350ºF for 15-20 minutes, or fry on the stove. Let it rest on a cutting board for about 15 minutes or cool enough to handle. Slice into... slices.
Egg: For perfect hardboiled eggs, cover the eggs with cold water in a small pot. Put the pot on the stove on high, uncovered. As soon as the water boils, turn off the stove and cover the pot. Let it sit for 10 minutes.
I'm certain you're smart enough to put the rest together. I put all the veggies in a dish with the spinach, and all the meat in another dish while transporting to work. The salad dressing is applied at the very end so it doesn't get all mushy.