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Asian Steamed Chicken Salad with Crisp Vegetables

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

Cooking Methodsteaming

CostModerate

Easy

Total Timeunder 1 hour

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, kosher, lactose-free

Equipmentsteamer

Mealdinner

Taste and Texturecrunchy, garlicky, light, meaty, savory, spiced

Ingredients

  • 2 boneless chicken breasts
  • 1 tablespoon minced ginger
  • 3 finely chopped garlic cloves
  • 1 tablespoon lime zest
  • 1 tablespoon lemon zest
  • Salt & pepper
  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons chopped fresh cilantro
  • 2 tablespoons thinly sliced scallion
  • Pinch of salt
  • 1 cup peeled, julienned steamed carrot
  • 1 red bell pepper, julienned
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon black sesame seeds
  • 2 tablespoons fish soy sauce
  • 2 tablespoons toasted sesame oil
  • Salt and pepper to taste

Instructions

For the Chicken:

Season chicken with all of the above and steam in bamboo basket over pan of simmering water for about 12 - 15

minutes. Then slice thinly and toss in vinaigrette.

For the Vinaigrette:

Combine all of the below in a bowl and whisk.

For the Vegetables:

Whisk lime juice, fish soy sauce, sesame oil, black sesame seeds. Then add all vegetables and combine. Mould some vegetables on plate, top with chicken, then more vegetable mixture. Drizzle any extra juices around the plate and serve.

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