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1 lb. grilled chicken, divided in 1/4-pound
5 cups Napa cabbage, cut in 1" squares
1 Granny Smith apple, cored and sliced
1 cup minced scallions
1 cup grated carrots
1/2 cup dry roasted peanuts, chopped
1 cup rice wine vinegar (can substitute white or champagne vinegar)
1/2 cup peanut oil
3 tablespoons sugar
1 teaspoon kosher salt
2 teaspoons yellow mustard seeds
1 teaspoon minced jalapeno
sugar to taste
To cut cabbage into squares, cut cabbage in half lengthwise. With the core end facing away from you, cut 3 more lengthwise slices through each half. Turn the halves 90 degrees and slice crosswise into squares.
Combine salad ingredients in a bowl.
Combine dressing ingredients in a small saucepan and bring to simmer over medium heat. Stir with a whisk until sugar is dissolved, about 1 minute.
Pour half the dressing over the salad and taste. Add additional dressing if needed.
To serve, make nests of the salad on plates and put a piece of or chicken on top. Salad and dressing can be prepared well in advance and combined right before serving.
Poster's Notes: We have a great new service called Webvan here in Atlanta. You can order groceries on-line and have them delivered at the time you specify. For people like me with really bad backs who have trouble carrying grocery bags, to have the stuff delivered and unpacked in my kitchen is a life saver. They also have menus , and you can click on a menu to add all the ingredients needed to your "shopping cart."
Posted by Judith Sobel
Nutritional Info Per Serving: N/A