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Chinese Chicken Salad
Chinese chicken salad recipes share similar ingredients in crunchy noodles, carrots, cilantro and a
soy based dressing. This Chinese chicken salad recipe is full flavored with nappa cabbage, cilantro
and a tangy dressing combine for a light salad that is sure to please.
4 small chicken breast halves
1 small head nappa cabbage
1 head ice burg lettuce
1 cup snow peas
1 cup julienne carrots
2 cups cooked rice noodles
1/4 cup scallions minced
5 tablespoons fresh minced cilantro
Vinaigrette:
1/2 cup canola oil
1/4 cup dark sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 cup orange juice
1/2 teaspoon ground dry ginger
1/2 teaspoon minced fresh garlic
1/2 teaspoon red chili flakes
Combine vinaigrette ingredients in blender and blend for 1 minute and reserve. Cook rice noodles in
boiling water until soft (3 - 4 minutes), drain and place in an ice bath to cool. Remove rice noodles
from ice bath and reserve. Grill chicken breasts until fully cooked; cut into thin strips and reserve.
Slice both nappa cabbage and ice burg lettuce in very thin strips. In a large bowl combine the ice burg
lettuce, nappa cabbage, snow peas, carrots, rice noodles and cilantro. Toss with 1/3 cup of the Chinese
vinaigrette and divide salad among four plates and top with grilled chicken strips, serve.
Serves 4
Recipe by Brian Johnson
Wilted Wild Mushroom Salad Recipes
This mushroom salad recipe features sauted wild mushrooms and Italian tomato salsa, the flavors
work incredibly well together as the flavors seamlessly melt together. This is one of my favorite
salads to server in the fall although it is great anytime of the year. If you enjoy wild mushrooms
this salad is for you!
1.5 cups Italian Tomato Salsa (recipe below)
5 cups spring mix (also known as field mix)
1 cup shitake mushrooms
1 cup oyster mushrooms
2 cups button mushrooms
1 tablespoon minced garlic
1 tablespoon fresh thyme
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons white wine
salt and pepper to taste
Italian Tomato Salsa
Heat a large non stick saute pan over a medium flame, add the olive oil and the garlic and saute for
15 seconds, be careful not to burn the garlic. Add all mushrooms and continue to saute for 5 minutes.
While the mushrooms are sautéing arrange the greens evenly on serving plates. Add to the mushrooms
thyme, salt and pepper, balsamic vinegar and white wine. Quickly remove from the heat. If lots of the
liquid evaporates (wine and vinegar) add a bit of water to the mushrooms. Now arrange the salads.
Place two generous scoops of the tomato salsa across from on another on each plate (a total of about
3 tablespoons of salsa). Place the saute mushroom mix over the top of the salads making sure to include
some of the cooking liquid (this is the dressing).
Serves 2 - 3 large Salads or 4 - 6 small side salads
Recipe by Brian Johnson
Thai Shrimp Salad
This Thai shrimp salad recipe is very is a very healthy dish with less than 2 grams of fat per serving.
However, the reduction in fat does not pull from the wonderful flavor of this great shrimp salad.
20 precooked cocktail shrimp
1 large head of nappa cabbage
1 head of ice burg lettuce
1 cucumber
1 red bell pepper
1 1/2 cups mandarin orange segments
3 tablespoons fresh minced cilantro
1/4 cup minced scallions or green onions
1 cup of Chili Lime Vinaigrette (recipe below)
Fat Free Thai Lime Chili "Vinaigrette"
3/4 cup of rice vinegar
juice and zest from one lime
1/2 tablespoon minced ginger
1/2 tablespoon garlic chili sauce
1 tablespoon honey
Prepare the vinaigrette, combine all the vinaigrette ingredients together in a blender and puree.
Server until needed. Remove the tails from the shrimp and place in a small bowl with one cup of the
vinaigrette, toss and reserve. Slice both the nappa cabbage and the ice burg lettuce in half lengthwise.
Place each half down on the cutting board and slice the cabbage and lettuce very thinly to create
'chiffonade'. Peel the seed the cucumber and slice into half moons. Dice the red bell pepper into
small pieces and reserve. Combine the cabbage with the ice burg lettuce and mix well. Add the scallions
and cilantro toss with the remaining vinaigrette. Divide the salad mixture among four plates, top with
the cucumbers and diced red bell peppers. Finish the Thai Shrimp Salad by placing 5 shrimp on each salad
and serve. Can be garnished with black sesame seeds if desired.
Serves 4
Recipe by Brian Johnson
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