I wasn’t sure what to make for lunch today. The leftovers were already gone! Here’s what the pantry and fridge yielded:
Almost-Chinese Chicken Salad
4 cups green salad mix (mine was a “hearts of romaine” mix)
3 green onions
1 cup of carrots (shredded, sliced, whatever you’ve got)
1 boneless, skinless chicken breast (we almost always have a 3-lb. bag of these in the freezer)
1/4 cup sesame oil
1/8 cup rice vinegar
1/4 tsp Chinese five-spice powder
1 cup chow mein noodles (the crunchy ones)
Defrost and cook chicken breast. I used my Tupperware Micro-Steamer (this is a similar product); 8 minutes on defrost and 7 minutes on high.
While the chicken is cooking, put lettuce in a large salad bowl. Thinly slice the green onions and add to the lettuce. Shred or chop carrots if necessary, and add to mixture. Toss gently to mix.
Dice cooked chicken breast and toss with salad. In a glass measuring cup, whisk together sesame oil, rice vinegar, and five-spice powder. Pour over salad and toss well. Grind or sprinkle black pepper over salad to taste and toss. Chow mein noodles can also be tossed into salad or added separately as a topping.
Makes 2-4 servings, depending on how big your salad bowls are!