Jade Chicken Salad With Peanut Dressing
|Peanut dressing||1⁄2 Cup (8 tbs)|
|Finely minced fresh ginger||1 1⁄2 Tablespoon|
|Soy sauce||3⁄4 Cup (12 tbs)|
|White distilled vinegar||6 Tablespoon|
|Vegetable oil||9 Tablespoon|
|Chunky peanut butter||1⁄4 Cup (4 tbs)|
|Boneless skinless chicken breast halves||3 Pound (6 Pieces)|
|Ramen noodles||3 Ounce, crumbled with fingers, discard seasoning packet / reserve for another use (1 Package)|
|Romaine lettuce head||1 , cut into bite size pieces to make 8 cups|
|Napa cabbage head||1⁄2 , cut into bite size pieces to make 4 cups|
|Green onions||6 , sliced to 3/4 cup|
|Canned water chestnuts||8 Ounce, drained and coarsely chopped (1 Can)|
|Cucumber||1 Small, chopped into 1/2 inch pieces to 1 1/2 cups|
|Plum tomatoes||4 , chopped into 1/2 inch pieces|
|Napa cabbage leaves||4 (For Serving)|
To Make Dressing: In a glass jar or medium bowl, mix ginger, soy sauce, sugar, vinegar, oil, and peanut butter until blended. (Dressing may be refrigerated for 1 week. Bring to room temperature before using.) To Make Salad: Cut off all fat from chicken and place breasts in a large plastic zipper bag.
Pour over 1/2 cup of the dressing.
Marinate chicken in the refrigerator for 4 to 6 hours, turning once.
Meanwhile, crumble noodles and bake at 350°F.
in toaster oven or regular oven until golden, about 10 minutes. (Noodles may be stored airtight at room temperature for 2 days.) Prepare lettuce and cabbage, wrap in paper towels and a plastic bag, and refrigerate. (Greens and chopped vegetables may be refrigerated overnight.) Remove chicken from marinade and blot dry with paper towels.
Grill over hot coals or broil in shallow roasting pan lined with heavy foil, 3 to 4 inches from flame, for 3 to 6 minutes per side or until browned and cooked through.
The timing will vary with the size of the breasts. (Chicken may be cooled and refrigerated overnight.) To Assemble: Up to 1 hour before serving, slice chicken into thin strips.
In a large bowl, combine chicken, lettuce, cabbage, green onions, water chestnuts, cucumber, and tomatoes.
Refrigerate until ready to serve.
Line salad plates or platter with napa cabbage leaves.
Add as much dressing as needed and toss well.
Spoon salad onto cabbage leaves and sprinkle with noodles.