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Pollo alla Firènze
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Ginger-Teriyaki Salad with Fried Chicken Tenders
Yield: Makes 4 servings
Ingredients:
1/4
cup teriyaki sauce
3
tablespoons sugar
3
tablespoons cider vinegar
2
tablespoons sesame oil
1-1/2
teaspoons minced ginger
1/8
teaspoon dried red pepper flakes
1
bag (5 ounces) spring greens mix
1
cup (2 ounces) broccoli florets
1
cup (3 ounces) julienned carrots
1/2
cup chopped green onions
12
ounces fried chicken tenders,* cut in 1/2-inch strips
1/4
cup peanuts, toasted
Preparation:
1.
Combine teriyaki sauce, sugar, vinegar, oil, ginger, and pepper flakes in small jar. Cover and shake until well blended.
2.
Combine spring greens mix, broccoli, carrots and green onions in large bowl.
3.
Add teriyaki mixture and toss gently and thoroughly to coat completely.
4.
Spoon onto 4 individual dinner plates and top with equal amounts chicken and peanuts.
Tip
To toast peanuts heat a 12-inch skillet over medium-high heat. Add peanuts and cook and stir 3 minutes or until fragrant and beginning to brown. Immediately remove from skillet.
This recipe appears in:
Asian
