Better Your Brunch with Chinese Chicken Salad
Posted on April 3, 2014
Somehow Mother’s Day became the official holiday of the mid-morning meal. That’s all fine and good if you want to brave the crowds at the most popular restaurant in town and kick back with a mimosa, but for those of us who appreciate a home-cooked approach, getting it all done before the first guest arrives at 10 can be a bit challenging. Of course, would we bring it up if we didn’t have a brunch idea to help you cater to your family without having to wake at the crack of dawn?
Now remember, while often brunch is all about the eggs, it’s not breakfast… Think of brunch as the meal that gives you permission to eat lunch just a little bit earlier. That means salads, sandwiches, pastas and yes, eggs are all fair game. Consider a menu that allows you to get the cooking out of the way before mom stops by. (The more you can make ahead, the later you can sleep.) With that in mind, this Chinese Chicken Salad hits the spot.
Go ahead and poach and shred your chicken on Saturday. Feel free to chop up that Napa cabbage, cilantro and green onion combo as well. Toss them into an airtight container and all will stay crisp and fresh. Feeling extra energetic? You can combine your vinaigrette ingredients the day before as well. (Just keep them in a separate container to prevent wilting cabbage!)
Now, what time did you tell mom to show up? Set the alarm for about 10 minutes till and you’ll both be good to go.
Chinese Chicken Salad
1 small head Napa cabbage, shredded
1 lb. FreeBird boneless, skinless chicken, poached and shredded
1 cup chopped cilantro
3/4 cup chopped green onions
3 Tbsp. sesame oil
1 1/2 Tbs. soy sauce
1 1/2 Tbsp. rice vinegar
1/2 cup roasted, lightly salted peanuts
salt and pepper to taste
Combine cabbage, shredded chicken, cilantro and green onions in a large mixing bowl. Dress with sesame oil, soy sauce and vinegar. Toss in peanuts just before serving so that remain nice and crunchy and season with salt and pepper to taste. Serves 6.