Chinese Chicken Salad

CHINESE CHICKEN SALAD

INGREDIENTS

12 ounces skinless, boneless chicken breasts

1 teaspoons salt

1 head romaine lettuce, shredded very thin

1/2 head iceberg lettuce, shredded

1 carrot, shredded

1 cup fresh cilantro, roughly chopped

1 teaspoon peanut oil

1/2 cup peanuts (see headnote)

1 teaspoon sugar

1/2 teaspoon chile flakes

1/4 cup rice wine vinegar

2 tablespoons fresh orange juice

1 tablespoon ponzu

1 tablespoon soy sauce

1/4 cup sesame oil

*I would also like to add crispy noodles and mandarin oranges on top

DIRECTIONS

1. Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes. 

2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro. 

3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool. 

4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.

Wingers Sticky Fingers Salad

Place the chicken on top of a basic salad:

Romaine
Cucumber
Tomato
and pour ranch on top (buttermilk ranch packet is my favorite)

Roasted Beet Salad

Roasted Beet Salad
Recipe from Spilling the Beans
Serves 4 to 6

1/4 Cup pecan pieces or halves, toasted
1 1/2 lb beets, about 3 medium
1/2 Cup wild (or brown) rice
1 to 2 chard or kale leaves, tough rib removed and remainder chopped
2 Green onions, sliced
1 Cup cooked chickpeas or half of 19 oz can, rinsed and drained
5 oz soft goat cheese (or feta)
(can also add boiled eggs and/or chopped pistachios)

Dressing:

1/3 Cup olive oil
2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
2 Tbsp maple syrup
1 Garlic clove, crushed
Salt and pepper to taste

Preheat the oven to 425.  Scrub the beets and wrap them individually in tin foil.  Place on a rimmed sheet and bake until tender when pierced with a knife, 1 to 1 1/2 hours.  Remove from the oven and let cool.  When cool enough to handle, slip the skins off the beets (or leave them on if they're thin), and cut the roast beets into bite-sized chunks.

Bring the rice to a boil in a medium saucepan with 2 cups of water.  Turn down to a simmer, cover, and cook for 35 minutes.  Turn the heat off and let the rice rest covered on the stove for another 10 minutes.  At this point some but not all of the rains will have split open. If you prefer all the grains open, let it rest for another 5 to 15 minutes.  Drain and let cool.

To make dressing:
Combine the dressing ingredients in a small jar and taste for seasoning, it will be a little sweeter than most vinaigrettes.  In a medium bowl, toss the beets, chard, onions, chickpeas, cooled rice, and dressing.  Transfer to a shallow dish or platter and chill until ready to serve.  Scatter with pecans and bits of goat cheese right before serving.