Asian Chicken Salad with Wasabi Dressing

Name: Asian Chicken Salad with Wasabi Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 2 heads Boston lettuce, torn into bite-size pieces; 1 seedless cucumber, halved lengthwise and thinly sliced on the bias; 4 servings Kosher salt and freshly ground pepper; 118 milliliters mayonnaise; 237 milliliters mung bean sprouts; 1 large Asian pearhalved, cored and thinly sliced; 59 milliliters rice vinegar; 2 scallions, white and green parts thinly sliced; 2 teaspoons Asian sesame oil; 794 grams skinless, boneless chicken breast halves; 118 milliliters roasted wasabi peas, coarsely chopped; 3 Tbsps wasabi powder; 2 Tbsps water

Need a gluten free and dairy free main course? Asian Chicken Salad with Wasabi Dressing could be a tremendous recipe to try. This recipe makes 4 servings with 546 calories, 47g of protein, and 29g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have wasabi powder, mung bean sprouts, rice vinegar, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes.

Ingredients you will need

Chicken Breast

Whole Chicken

Water

Equipment you will use

Sauce Pan

Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.

Ingredients you will need

Chicken Breast

Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Wasabi Powder

Rice Vinegar

Mayonnaise

Sesame Oil

Water

Equipment you will use

Whisk

Bowl

In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.

Ingredients you will need

Chicken Breast

Bean Sprouts

Wasabi Peas

Asian Pear

Green Onions

Cucumber

Lettuce

Wasabi

Equipment you will use

Bowl

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

2heads

Boston lettuce, torn into bite-size pieces 1

seedless cucumber, halved lengthwise and thinly sliced on the bias 4servings

Kosher salt and freshly ground pepper 118milliliters

mayonnaise 237milliliters

mung bean sprouts 1large

Asian pearhalved, cored and thinly sliced 59milliliters

rice vinegar 2

scallions, white and green parts thinly sliced 2teaspoons

Asian sesame oil 794grams

skinless, boneless chicken breast halves 118milliliters

roasted wasabi peas, coarsely chopped 3Tbsps

wasabi powder 2Tbsps

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.