Asian Chicken Salad with Wasabi Dressing

June 26, 2010 at 2:56 pm | Posted in Chicken, Light Meals, Salad Dressings, Salads | 26 Comments
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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..

It’s What’s For a Summer Dinner and Souper Sunday

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26 Comments »

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  1. good morning freshness – I could have this right now in this NYC heat and humidity.

    • Yikes doggie – heat and humidity are a rough combo

  2. 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!

    • And your vacation sounds fabulous – love the serenity of the mountains!

      • Yes, I assumed and used those crunchy dried wasabi peas. And I’m not sure I had guts enough to actually use that much wasabi powder. I may have went a little light on the 2 1/2 T.

  3. wasabi has a pretty good flavor, and a kick to it!

    • BD, yes it does! Love the flavor too.

  4. It all sounds terrific… a great use for one of my beloved rotisserie chickens.

    On my list to make now. great post

    • I agree Dave, this would be perfect for a beloved rotisserie chicken. As always, thanks for stopping by and the comment.

  5. You are the salad queen

    • hereinafter referred to as…….

      🙂

  6. Wow, I love all the flavors in this! A perfect summer salad.

  7. Hi Lea Ann, welcome back. Hope you had a nice vacation.
    I have to admit that I have never made a salad dressing with Wasabi. I really like the idea. Thanks for sharing.

    • Thanks! I’m a wasabi fan and when I saw this recipe I couldn’t get the store fast enough for the ingredients.

  8. 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!

    • 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.

  9. 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. 🙂

  10. This sounds so cooling! It’s definitely a perfect salad for summer…man, I can just imagine the kick that wasabi gives it! NOM!

    • Thanks Heather. Kick it did have! 🙂

  11. You make the best salads! This sounds fantastic! I bet the wasabi packs a serious punch.

  12. Wasabi Wocks!

    I mean Rasabi Rocks!

    Screw it, that sounds like a delicious salad!

  13. I happen to love both wasabi peas and wasabi powder but I have never used these two in a chicken salad; thanks for a grand idea and inspiration!

  14. How did I miss this one in the magazine? 😉 It looks amazing. Thanks for sending it to Souper Sundays!

  15. […] One Year Ago:  Asian Chicken Salad with Wasabi Dresssing […]


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