SUMMER TIME

Hello ladies and gents this is the viking telling you that today we are talking about 

Asian Chicken Salad

INGREDIENTS

• 1/3 c. rice vinegar
• 1/3 c. vegetable oil
• kosher salt
• 1 piece ginger, peeled and cut into slices against the grain
• 2 green onions, chopped, plus more for garnish
• 1 1/2 lb. boneless skinless chicken breast, cut into 1/2" cubes
• 1 c. matchstick carrots
• 1 seedless cucumber, cut into ribbons with peeler
• 1 yellow bell pepper, cut into matchsticks
• 2 romaine heads, shredded

 

DIRECTIONS

1. Make dressing: Add rice vinegar, vegetable oil, salt, and ginger to a blender. Start on low and increase speed until well blended. Add green onions and stir with a spoon. Pour half of the dressing into a medium mixing bowl and the balance into a small jar. Set aside.
2. Add chicken to the mixing bowl and let marinate in dressing for 2 minutes. In a large skillet over medium heat, add chicken and marinade. Stir occasionally until chicken is cooked through, 5 to 7 minutes.
3. In a large serving bowl, toss carrots, cucumber, bell pepper, and romaine. Top with warm chicken and sauce, then garnish with green onions and serve with remaining dressing (from the jar).

And as always have a chilled day from the Viking.