Eve Makes Uber-Easy Asian Salad with Sesame Ginger Chicken

It was one of those nights that I put more time and effort into making cocktails than I did dinner.   It had been house-cleaning day, Ed said he would cook, then he got busy…and all we wanted was my French Gimlet Martini ( http://evewine101.com/2012/03/07/eve-maximizes-her-liquor-cabinet-with-the-french-gimlet ).  We had gotten as far as marinating chicken breasts in Ralph’s Sesame Ginger 30-Minute Marinade.  I had buns for sandwiches or an Asian Salad to put it with.  The salad had slivered almonds, candied ginger, crispy noodles, carrots, cabbage… and the buns had…well…buns.


Marinate a pound of thin chicken breasts (about 4) or chicken tenders for the day, or half the day, whatever.

Grill chicken at 375 degrees for 30-40 minutes.

Allow chicken to cool, about 10 minutes.

Assemble salad in large bowl.

Cut chicken into bit sized chunks.  (Reserve one breast for lunch tomorrow if serving 2, for 3 add breast, for 4 add another bag too.)  I like to use my kitchen scissors and cut right over the salad bowl, sampling chicken as I go…

Toss and serve with a side of warm French bread, balsamic and toasted sesame oil for dipping.


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