Barb won for her recipe for Asian Chicken Salad. Thanks Barb for all you do and congratulations!
Asian Chicken Salad By Chef Barb Hughes Bloomfield Hills, MI
4 Chicken Thighs* 1 1/2 head of Iceberg Lettuce, roughly chopped* 1 Red Bell Pepper, cut into thin strips 2 Green Onions, cut into long strips, on an angle 1 small apple, cut into matchsticks* 8 Peapods, thinly sliced lengthwise 1-4oz can Mandarin Orange sections, drained; reserve juice 1/4 c Slivered Almonds
Whisk together: 2 TBS. Peanut Butter 1 TBS. Brown Sugar 2 tsp. Soy Sauce 1 TBS Reserved Mandarin Juice 2 tsp. Vinegar, any kind 2 TBS. Vegetable Oil 1 clove Garlic, finely minced 1 circle Ginger, 1/4 inch thick and finely minced 3 drops Hot Sauce such as Franks or Tabasco
Preheat oven to 350'. Spray baking sheet or casserole dish with Vegetable oil. Bake thighs for 45 minutes or until they reach an internal temp of 165'. When they are done, pull from oven and remove skin. Shred meat with 2 forks and set aside.
While Chicken is baking prepare salad ingredients and make dressing. To serve: moisten salad ingredients with 1/2 of the dressing and then gently fold in Chicken and top with the rest of the dressing.
Chef's notes: Ideally prepared with leftover, cooked Chicken. Greens can be any combination such as 1 head of Romaine and/or Spinach about 4 cups, total. Apples are optional. Can also add julienned carrots.