Grilled Chicken with Asian Slaw

Another good idea from SO. I think it came about because we had half a cabbage left in the fridge. The first half of it went to "Lazy Man's Cabbage Rolls" last week, which should be another post. In any case, this was easy to throw together and very delicious. Has that Asian flair from the 5 spice on the chicken, and the dressing is slightly spicy with fresh cilantro and ginger and a few of the "usual" flavours like rice vinegar, soy sauce, honey, and a bit of hot sauce. Round it out with some Edamame, peanuts, and some sprouts.

Grilled Chicken with Asian Slaw

Everything about this has a fresh taste - the grated carrot, the fresh cilantro, the sprouts. Kind of an Asian take on the Chicken Caesar in a way. I've never been a big lettuce fan, but this I could eat every week.

Next time: I would crank up the spice a bit. The sprouts give it some crunch, but maybe a sprinkle of those dried chow mein noodles would help.

Me: 9/10
SO: 9.5/10
SSO: n/a

Grilled Chicken with Asian Slaw
Ingredients - salad

• a couple of boneless chicken breasts
• Around 1/2 a green cabbage, chopped. Maybe 3 to 4 cups worth.
• About a cup of shredded fresh carrots
• a handful of bean sprouts
• A cup of chopped fresh cilantro
• 2 or 3 green onions, chopped
• 1/2 cup unsalted roasted peanuts
• A cup of cold Edamame beans, shelled and cooked

Ingredients - dressing

• equal parts vegetable oil, rice vinegar, and honey
• large splash of soy sauce
• small drizzle of sesame oil
• a 1 inch piece of fresh ginger, finely diced
• a couple knobs of peanut butter
• (optional) diced fresh chilies and/or your favourite hot sauce

Method

1. Warm the honey in the microwave so it is runny but not hot. Add in the rest of the dressing ingredients, mixing well until the peanut butter is incorporated. Let it sit while you are preparing the rest.
2. Season the chicken with some 5 spice and grill until done.
3. While the chicken is cooking, mix all the salad stuff in a big bowl.
4. When the chicken is done, toss with the dressing and serve with the chicken on top.