Asian Chicken Salad with Wasabi Dressing

This is just a quick post with another great big little summer salad recipe. 

I’ve been out of town this week drenching myself in alpine tranquility, lazy mountain lake strolls, wildflower meadows and campfired evenings on our first trip of the season to the high country.

Knowing the trip was going to be another fatstravaganza food event, I took it easy before we left and whipped up this delicious summer salad.

Melissa Rubel over at Food and Wine does it again with this interesting combination of  flavors. And if you like wasabi, you’re going to love this double hit. This salad starts out soothing you with a fresh cool crunchy base of poached chicken, pear, cucumber and bean sprouts and then kicks your butt with a topping of wasabi peas and a creamy spicy wasabi dressing. Yum…eee.

Let’s take a look:

Asian Chicken Salad With Wasabi Dressing

  1. 4 skinless, boneless chicken breast halves (1 3/4 pounds)
  2. 1/2 cup mayonnaise
  3. 1/4 cup rice vinegar
  4. 2 1/2 tablespoons wasabi powder (I’m not sure I actually used that much – you may want to start with 1 1/2 T. and taste test as you add a little more at a time)
  5. 1 1/2 teaspoons Asian sesame oil
  6. 1 1/2 tablespoons water
  7. Kosher salt and freshly ground pepper
  8. 2 heads Boston lettuce, torn into bite-size pieces (I had spinach that I needed to use)
  9. 1 large Asian pear—halved, cored and thinly sliced (I used a regular ol pear)
  10. 1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
  11. 2 scallions, white and green parts thinly sliced
  12. 1 cup mung bean sprouts
  13. 1/2 cup roasted wasabi peas, coarsely chopped

Directions

  1. In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
  2. Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
  3. In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.

Serves 4

Asian Chicken Salad with Wasabi Dressing..

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Comments

  1. says

    I am loving the idea of adding 2 1/2 TABLESPOONS of wasabi powder to a dressing! This looks so delicious and freshy fresh. I’m just not sure about the wasabi peas, though. I’ve seen the dried crunchy ones – is that you’re chopping for the topping? Really great looking salad!

  2. says

    Love the chicken and wasabi combo…you make such amazing salads woman!

    Watch my posts…doing a contest for latest Jr. League Cookbook; made dish from it Thursday for lunch with tweeps (yes, Twitter peeps!); a great dish from Panzano’s downtown…I know you will love it!

    • says

      Where have I been??? I knew there was a new Jr. League cookbook and haven’t even had a glimpse of it. You bet I’ll be on the lookout for your contest. Thanks Barb.

  3. says

    Good news! Foodista is inviting you to attend this year’s International Food Blogger Conference in Seattle on August 27-29! There also are sponsorships offered that you can take advantage of! For more information, check this page out.

    Hope to see you there! Keep on blogging. :-)

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