Spring is the time of year when you start wondering how you're going to look in your bathing suit. So "salad for dinner" sounds like a great idea. But you want to make sure you get some protein along with your veggies and hey, it has to taste good too. Who can pull it all off? Bonnie Stern of course! She visited to make Grilled Chicken Salad with Vegetables and Peanut Sauce and talk about her Asian Steak Salad.
GRILLED CHICKEN SALAD WITH VEGETABLES AND PEANUT SAUCE
This is a delicious main course salad that looks gorgeous and is easy to make. It's a great way to use leftover grilled chicken and veggies.
3 tbsp peanut butter
3 tbsp soy sauce
3 tbsp honey
3 tbsp hot water
3 tbsp lime juice
3 tbsp olive oil
1 tbsp honey
1 tbsp garlic, minced
salt and pepper to taste
4 boneless, skinless chicken breasts (about 2 lbs)
2 tbsp vegetable oil plus 1 tsp dark sesame oil
1 tsp salt
1 lb asparagus, trimmed and peeled 1" up the stalks
1 clove garlic, minced
1/4 lb snow peas, trimmed
1/2 English cucumber, thinly sliced
8 cups mixed salad greens
2 tbsp each chopped fresh cilantro and thinly sliced green onions
1/4 cup coarsely chopped pistachio nuts
1. For peanut sauce place peanut butter in a bowl and gently whisk or stir soy sauce in until smooth. Stir in honey and water. For the dressing, in another bowl, whisk lime juice with olive oil, honey and garlic. Season with salt and pepper.
2. Place chicken breasts in a bowl and add vegetable oil, sesame oil, salt and garlic. Marinate in refrigerator until ready to cook. Grill chicken breasts 5 to 6 minutes per side until just cooked through. Cooking times depends on the thickness of the chicken.
3. Brush asparagus with oil and sprinkle with salt. Grill asparagus until just cooked and marked. Blanch snow peas for 1 minute. Chill in cold water and pat dry. Reserve.
4. Place lettuce in a large bowl. Top with asparagus, snow peas and cucumber. Arrange sliced chicken on top. Toss with lime dressing. Drizzle everything with peanut sauce and sprinkle with cilantro, green onions and pistachios.
Makes 6 servings
ASIAN STEAK SALAD
This is a wonderful refreshing salad for people who love beef but want to reduce the quantity they eat. A small amount of thinly sliced flank, hanger or sirloin goes a long way. The steak itself is delicious with mashed potatoes or roasted fries.
1 cup cilantro, leaves, stems and roots
2 cloves garlic
1 1"/2.5cm pieces fresh ginger root
2 tbsp each hoisin sauce, soy sauce and lemon juice
1 tsp hot Asian chili paste
1 flank steak (about 1 lb/500g) or sirloin steak (about 1 1/2lbs/750g trimmed), or hanger steak
2 tbsp each sugar and water
2 tbsp each rice vinegar and orange juice
1 tbsp each lemon juice and soy sauce
1 clove garlic, minced
1/2 tsp hot Asian chili paste
1/4 cup chopped fresh cilantro
8 cups mixed greens
1/2 English cucumber, thinly slice
1 carrot, julienned, grated or in curls
2 cups cherry tomatoes
2 ears fresh corn
2 tbsp each chopped fresh mint and chives
1. For the marinade process cilantro, garlic and ginger in a food processor until minced. Add hoisin, soy, lemon juice and chili paste. Puree. Rub into steak and marinate one hour at room temperature or up to overnight in the refrigerator.
2. Grill steak 4 to 5 minutes per side for rare. Cool at least 10 minutes before slicing. Slice thinly on the diagonal.
3. Meanwhile prepare dressing by bringing sugar and water to a boil in a small saucepan. Cook until sugar dissolves. Add vinegar, orange juice, lemon juice, soy, garlic and hot chili paste.
4. Remove husks and silk from corn. Place corn directly on barbecue and cook, turing often until corn is dotted with brown. Cool. Remove corn from cobs.
5. Arrange salad greens on a large platter. Top with cucumber slices, grated carrots, corn and cherry tomatoes. Arrange steak on top. Drizzle with dressing. Sprinkle with herbs.
Makes 6 servings
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