Sliced Chicken Salad With Chili Ginger Vinaigrette Food

CHICKEN CHOPPED SALAD

Steps:

• Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
• Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
• Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
• To a small bowl, add the remaining ingredients, stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
• Bake for about 15 minutes, or until chicken is cooked through (165F) and done.
• Allow chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.
• While chicken bakes, to a large platter or bowl, add the lettuce, and chop the vegetables and add them to the bowl, and optionally add the croutons.
• When chicken is done resting, slice it and add it to the bowl. Make sure to get any run off juices from the sheet pan into the salad bowl because there is a ton of flavor in the juices.
• To a small jar or container with a lid (a canning jar works great), add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. If it is at all flat, it likely needs more salt. Alternatively, use your favorite store bought vinaigrette or dressing.
• Drizzle the vinaigrette over the salad as desired (you may not need all of it), toss to combine, and serve immediately.

SESAME-GINGER VINAIGRETTE

Steps:

• Place sesame oil, rice vinegar, green onion, ginger, maple syrup, salt, and pepper in a screw-top jar. Cover and shake well to combine.

SLICED CHICKEN SALAD WITH CHILI-GINGER VINAIGRETTE

Steps:

• Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet. Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes. Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken. Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper. Transfer chicken to plate; cool 10 minutes. (Dressing and chicken can be made 1 day ahead. Cover separately; chill.)
• Cut chicken crosswise into thin slices. Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly. Divide salad among 6 plates. Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve.

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE

Steps:

• In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
• Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.

SHIITAKE SALAD WITH SESAME-GINGER VINAIGRETTE

Steps:

• In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside., Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently., In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.