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Asian Chicken Salad

Ingredients

  • 1 Tbs peanut oil or vegetable oil
  • 3 boneless skinless chicken breasts
  • 1/4 cup soy sauce, divided
  • 1 head iceberg lettuce
  • 1 carrot, peeled and grated
  • 1/2 a large cucumber or 1 medium one
  • 1 4 oz can water chestnuts, drained
  • 1/4 cup chopped green onions
  • 1 Tbs sesame oil
  • 2 Tbs rice vinegar
  • 1 tsp chili paste
  • 1 Tbs brown sugar
  • 1 Tbs olive oil

Instructions

  • Heat a nonstick skillet over medium heat and add the peanut oil. Add the chicken breasts and cook 2-3 minutes on each side, sprinkling with salt and pepper. Cook until lightly browned.
  • Add 1 Tbs soy sauce and cook another 3-4 minutes until cooked through. Cut one in half to check--you're going to slice them up later anyway. If the pan gets to dry, add some water. Let the chicken cool a bit while you make up the salad.
  • Wash, dry and chop the lettuce and add to a large salad bowl.
  • Peel and grate the carrot (or use the peeler to cut into thin strips). Peel the cucumber and dice. Drain the water chestnuts. Chop the green onions.
  • Make the dressing: Mix together the remaining soy sauce (3 Tbs), sesame oil, rice vinegar, chili paste, brown sugar, and olive oil.
  • Cut the chicken into strips. Toss together the vegetables, chicken strips and salad dressing. Garnish with chow mein noodles if you'd like.