Asian Chicken Salad

My husband and I are taking our last finals for the semester, and for me they are my last ever! Hoorah!! But as exciting as that is, we are a little stressed in our house. I only have one more final left so I am a little more relaxed than my husband who has 3 Law finals left. I have been trying to have meals planned out and the shopping done in advance so dinner is not something I have to worry about. Last night we had an Asian Chicken Salad. Done in about 15 minutes - it is a healthy and fast meal for us.

Asian Chicken Salad

2 small chicken breasts
Red bell pepper
Green onion
Shredded carrots
Chow mein noodles
Rice Wine Viniagrette (recipe follows)

Season chicken breasts with salt, pepper, garlic, and ginger. Saute over medium to medium high heat until center of thickest portion reaches 160 degrees. Let rest a few minutes before slicing. Toss ingredients remaining ingredients with dressing and top with chicken.

Rice Wine Vinaigrette
3 Tbsp rice vinegar
1 1/2 tsp soy sauce
2 tsp green onion, chopped fine
1 1/2 tsp sugar
1/2 - 1 tsp ground fresh ginger
pinch red pepper flakes
2 Tbsp vegetable or canola oil

Blend first 6 ingredients together. While whisking, stream in oil until desired consistency.

Apple Spinach Salad with Spiced Nuts

For my first catering event (ha!) I made these panini and this salad. I was a big fan of this salad. It was delicious and refreshing. But I afterwards I thought how delicious this would be in all seasons - especially with the fall apple harvest.
This salad is really simple - make the nuts ahead and it will only take you a few minutes to do. The nuts are my favorite part, but don't get scared when you see the secret ingredient, you can barely notice it's there.

Apple Spinach Salad with Spiced Nuts

1 bag prewashed spinach
1-2 granny smith apples, cored and sliced thinly
1/4 cup crumbled feta cheese
1/2 cup spiced caramelized nuts (recipe below)

Place all ingredients in a bowl. (Now that's a difficult recipe!) And top with apple cider vinaigrette (see recipe below)

Spiced Caramelized Nuts

1/2 cup pecans (or favorite nut)
1 cup white sugar
1 small pinch of cayenne (don't get scared!)
1/2 tsp cinnamon
1/4 tsp ground nutmeg

Combine sugar, cayenne, cinnamon, and nutmeg thouroughly. Place in skillet over medium heat. When sugar starts to melt stir in nuts. Stir occasionally. Once all sugar has melted and nuts are coated, place nuts on parchment paper to cool. Eat plain, in a salad, or on top of ice cream.

Apple Cider Vinaigrette 

1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/4 tsp dijion mustard
1/2 tsp sugar
salt and pepper

Place all ingredients in a curet and shake.

Pomegranate Vinaigrette

So an ingredient I have never tried before - Pomegranate Juice. Have you ever tried it. Seems to be one of the new hot things in antioxidants. I liked it, the taste reminds me somewhat of cranberry juice.

I was trying to think of something original to make with the juice, so I made a Pomegranate Vinaigrette.

In the salad was 1 large chicken breast (I just seasoned with lemon pepper and a little salt, then sauteed in a non-stick skillet), a few tiny bell peppers, about 1/2 c feta, 1 large tomato, and the vinaigrette. Pretty simple, but tasty!

Pomegranate Vinaigrette

1/2 c pomegranate juice (I used POM Wonderful)
1/4 c Extra Virgin Olive Oil
1/4 c white wine vinegar
1/2 garlic clove, grated
1/2 tsp Dijon mustard
1/4 tsp salt
about 6 grind black pepper

Place all ingredients in a curette and shake shake shake. If you don't have one, just put it in a bowl and whisk. (If you are making my above salad, this is way too much dressing - save some for another yummy salad. Keeps well in the fridge. )

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*POM Wonderful sent me some pomegranate juice and asked that I make up a recipe using it. It was a fun and delicious experiment!