NETTER’S ASIAN CHICKEN SALAD
We came up with this in cooking class recently, and it’s easy, quick, healthy, and oh yeah –
seriously good! For 4 to 6 people you’ll need:
½ cup soy sauce
1 Tb. red chili flakes (more or less, depending on what you like)
1 ½ lb. boneless, skinless chicken thighs, cut into small pieces
1 large head broccoli, cut into small pieces
1 seedless English cucumber, diced
2-3 scallions, minced (optional)
3-4 Tb. peanut oil
1-2 Tb. rice wine vinegar or to taste
1 Tb. toasted sesame oil
Toasted sesame seeds for garnish
Combine the soy sauce and chili flakes in a large saucepan of water and bring to a simmer.
Carefully put in the chicken pieces, stirring well, and keep at a simmer till the chicken is no
longer pink and cooked through. Again, being careful, drop in the broccoli pieces – this is why
you need a big pan – and just let them blanch for about a minute. When they’re bright green
and still crunchy, drain the pan well. If you do this over a big bowl you’ll have the basis for a
great soup for the next day. Let the chicken and broccoli cool for at least 20 minutes, or chill
covered in the fridge, and then when you’re ready add the rest of the ingredients. Mix well, add
more soy, vinegar, or sesame if you want to, and you’ll have a truly delicious salad. If you serve
this over cooked cooled brown rice it’ll feed even more people!