Chinese Salad Karens Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
• Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
• Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Steps:

• First mix cabbage and onions in a large bowl, set aside.
• Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
• To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
• Toss together all salad ingredients and add dressing, just before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

Steps:

• In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
• In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Steps:

• In a bowl, combine the cabbage, carrots, scallions, 1 teaspoons soy sauce, 1 teaspoons sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.
• In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 teaspoons sugar. Pulse until well combined, scraping the bowl as needed.
• In a large skillet over medium-high heat, heat 1 Tbs. oil.
• Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes.
• Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl.
• Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
• Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.

Steps:

• Make the rice if you don't have any already cooked.
• Wash spinach and spin or pat dry.
• Tear into bite-sized pieces.
• Put first 10 ingredients into salad bowl and blend gently.
• Mix ingredients for dressing in a separate bowl or in the blender.
• Add dressing and serve immediately.
• **thisrecipe is not a good make ahead, but it is good for lunch the next day if any should survive the first round!