Flavorful Asian-Inspired Chicken Salad by Rachael Ray

A moderately simple and interesting salad in a pseudo-Asian style! A couple of months ago I heard about the concept of simple meals in 30 minutes from the American “kitchen for dummies” guru Rachael Ray. I decided to try to do something. I tried to strictly adhere to the author’s recipe, although I don’t agree with everything there. The result was pretty cool. In fact, I would say that the most interesting thing about this recipe is the sauce and the caramel layer it gives on the meat. In short, I took note of the sauce and the method of caramelization, and, in my opinion, everyone can assemble the “salad set” there that they like. This recipe is a great way to “get the job done” with chicken breast, which many people don’t like due to its dryness.
cook time: 30 min
Caleb Huxley
Flavorful Asian-Inspired Chicken Salad by Rachael Ray

Nutrition Facts (per serving)

47
Calories
2g
Fat
5g
Carbs
4g
Protein

Ingredients (1 portion)

Basic:

Chicken breasts 1 pc
Chinese cabbage 250 g
Paprika 0.3 pc
Bulb onions 0.25 pc
Sesame oil 1 tbsp
Soy sauce 1 tbsp
Pineapple juice 70 ml
Brown sugar 1 tsp
Garlic 1 clove

For decoration when serving:

Chinese cabbage 2 pc

Recipe instructions

Step 1

Step 1
If suddenly someone does not have a ready-made grilled chicken breast, then you need to cook it somehow differently — accordingly, the cooking time will increase.

Step 2

Step 2
Finely chop the garlic.

Step 3

Step 3
Mix pineapple juice, sesame oil, soy sauce and garlic in a frying pan, heat as soon as it starts to boil...

Step 4

Step 4
Pour the sauce into a bowl and leave to cool. Very important! Remove all the garlic from the pan, otherwise it will taste bad.

Step 5

Step 5
In the same frying pan in which the sauce was prepared, fry the chicken breast in the remaining sauce (and adding from the pan as needed). Make sure to drip only liquid, without garlic cubes, otherwise it will start to taste bitter. Once the chicken breast is caramelized, set aside to cool.

Step 6

Step 6
Tear Chinese cabbage with your hands (it’s winter now, so after the article about salad in the January issue, just in case, I use only the green part of the leaf blade, without the white petioles).

Step 7

Step 7
Cut the pepper into thin strips

Step 8

Step 8
Cut the onion into thin strips

Step 9

Step 9
Cut the chicken breast into bite-sized pieces, as required for Asian cuisine. Place 2 leaves of Chinese cabbage on a plate (this will be a “Chinese boat”), place the rest of the ingredients on top of them, and before serving, pour over the rest of the sauce, which by then will probably have cooled down and will not spoil the tender leaves.

Additional rubrics

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