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.