Sunday, January 30, 2011

Asian Chicken Salad Sandwiches

I had some chicken breasts in the fridge and nothing for lunch so I came up with this.


You could also use a rotisserie chicken to make this even simpler.


I sliced the breasts thin and seasoned them with rotisserie seasoning.


Then, I seared them in a griddle pan over high heat.


For the dressing, mix 1/4 cup of oil, 2 tablespoons of cider vinegar, 2 tablespoons of soy sauce,
2 teaspoons of sesame oil, 2 teaspoons of honey, 1 tablespoon of grated fresh ginger, 2 heaping tablespoons of creamy peanut butter and salt and pepper. Whisk it all together.



I keep my ginger frozen which makes it easier to grate.


This was enough sauce for two very large chicken breasts. You can make more or less depending on how much chicken you are working with.


I like a lot of black pepper in this recipe. You could also add some sort of spicy pepper or pepper sauce if you want this to be spicy.


Dice some poblanos and celery and add them to the sauce.


Slice or shred the chicken in long strips.


Add the chicken to the sauce.


Stir to combine.


I served this on my sourdough buns.


Topped with finely shredded cabbage.


Add a bunch of cilantro as I showed in the first photo.

This could be served plain on top of some spring greens too.