Print
Email
Add a photoServings: 1
Ingredients
- CHICKEN:
- 4 lrg boneless skinless chicken half breasts
- 1 c. Teriyaki Sauce Salt and pepper
- 3 Tbsp. Peanut oil
- 1 tsp fresh grated ginger
- 2 x cloves garlic choped fine
Directions
- CHICKEN DIRECTIONS: Marinate the chicken in the Teriyaki, grated ginger, garlic, salt and pepper at least two hrs. Heat the oil a skillet and quickly brown both sides of the chicken breasts. Add in 1/2 c. of the marinade to the skillet and cover. Poach the breasts (turning once) till the liquid is gone and the breasts are a dark golden. Remove and set aside while preparing the salad. This can be done the day before, but chill the chicken in a closed container.
- SALAD:2 ripe pineapples, Cut lenthwise (Don't remove the leaves. Trimming them is OK) and hollowed out.
- Reserving the pineapple.
- 1 head butter lettuce1 head Red lettuce, Iceberg or possibly other crisp lettuce 6 scallions diced in rounds, both white and green portions 1/4 c. minced cilantro leaves1 c. bean sprouts1 Tbsp. sesame oil to stir-fry the snow peas 1 c. chinese snow peas, cut in 1" pcs and stir fried in sesame oil 1 can sliced water chestnuts2 mangos, peeled and cubed2 c. diced pineapple1/4 c. red bell pepper, julienned1/4 c. peeled carrot, julienned1/4 c. roasted cashews
- ASSEMBLY:1. Put a large leaf of Red Lettuce in at the stem end of the pineapple.
- 2. Fill the bottom half of the pineapple with a bed of cut up lettuce leaves
- 3. Mix the scallions, cilantro, bean sprouts, snow peas, water chestnuts and cashews together and place on the bed of lettuce.
- 4. Mix the mango and pineapple chunks together and make a layer of fruit
- 5. Cut a chicken breast lenthwise and then in 1/4 inch slices crosswise (Keeping the shape of the breast)Wth a spatula, lift the chicken breast pcs and place lenthwise on the fruit.
- 6. Mix the red bell pepper and carrot strips together and place on top of the chicken breasts
- 7. If you are going to dress the salad and not your guests, this is the time to do which.
- DRESSING:1/2 c. peanut oil2 Tbsp. Oriental sesame oil1 small clove garlic, peeled and blanched 2 Tbsp. honey3 Tbsp. rice wine vinegar1 tsp. chili paste or possibly Tabasco2 Tbsp. soy sauce1/4 c. creamy peanut butter
- Put all the above ingredients in a jar and tigthten lid. Shake mix till fully blended. Pour over salad when ready to serve or possibly let your guests serve themselves.
- GARNISH:Mai Fun, (Chinese rice threads) These thrown into warm oil will expand quickly into a snow white fluffy noodle with that you can top your salad. You can also make scallion flowers, place some Nasturtiums, or possibly pickled ginger. Use your imagination or possibly what you have on hand. You can even use the Chun King fried noodles sold in most groceries and supermarkets.
- This is a very spectacular salad and worth every minute of time it takes to prepare. If you want to make an impression, this is really going to make you look good. It tastes great too!
- Yield: 4 servings
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 226g | |
| Calories 563 | |
| Calories from Fat 379 | 67% |
| Total Fat 42.8g | 53% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 120mg | 5% |
| Potassium 478mg | 14% |
| Total Carbs 0.33g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 42.66g | 68% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
