Hot Chicken Salad
On nights when you don't feel like stir-frying, another option is to bake the chicken for this dish. Bake the whole breast at 350°F for 45 minutes, cool, and cut into thin strips. Whisk together the dressing ingredients and pour over the chicken and vegetables.
INGREDIENTS | SERVES 4
- ¾ pound boneless, skinless chicken breast
- 1 head lettuce leaves, shredded
- 1 red bell pepper, seeded and cut into thin strips
- 1 orange bell pepper, seeded and cut into thin strips
- 3 ribs celery, strung and cut on the diagonal into ¼– ½-inch slices
- 3 green onions, cut on the diagonal into thin slices
- 1 cup pineapple slices, drained
- 2 tablespoons pineapple juice
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- 1 tablespoon Asian sesame oil
- 3 tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- Salt and pepper to taste
Cut the chicken into thin strips about 2 inches long. Arrange the lettuce leaves in a salad bowl, placing the other vegetables and the pineapple slices on top.
Whisk together the pineapple juice, soy sauce, sugar, Asian sesame oil, and 1 tablespoon olive oil in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked.
Pour the dressing over the chicken. Stir-fry for 1 to 2 more minutes, until heated through. Stir in salt and/or pepper if desired. Pour the chicken and dressing into the salad and toss.
