Try this quick and tasty take on chicken salad. Delicious!
Chinese Chicken Salad
- 2 oranges
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 3 Tbsp grated fresh ginger
- 3 Tbsp sugar
- 1 Tbsp Asian chili garlic sauce
- 3 Tbsp vegetable oil
- 2 Tbsp toasted sesame oil
- 2 (8 ounce) chicken breasts, cooked and shredded
- 2 romaine lettuce hearts, sliced thin
- 1/2 small head napa cabbage, cored and sliced thin (4 cups)
- 1 red bell pepper, stemmed, seeded, and cut into 2 inch long matchsticks
- 1 carrot, shredded
- 1 cup fresh cilantro leaves
- 1 cup salted peanuts, chopped
- 6 scallions, sliced thin
- Cut thin slice from top and bottom of oranges, then slice off rind and pith.
- Working over bowl, cut orange segments from membrane and transfer segments to second bowl.
- Squeeze juice from membrane into first bowl (juice should measure ¼ cup).
- Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili garlic sauce in bowl.
- Pour 1/4 cup orange juice mixture over chicken.
- Slowly whisk vegetable oil and sesame oil into remaining orange juice mixture to make vinaigrette.
- Toss romaine, cabbage, bell peppers, carrots, cilantro, peanuts, and scallions with vinaigrette in large bowl.
- Transfer to serving platter and top with chicken and oranges. Serve.
Here is an interesting twist on the comfort food we all know as pot pie. The dish uses ground pork and southwest flavors covered by cornbread instead of traditional beef or chicken covered by pie crust. You could also use ground beef and definitely play with the vegetables to your liking.
Southwest Pork Pot Pie
For the pork mixture:
- 1 cup medium diced onion
- 1 cup medium diced green bell pepper
- 2 Tbsp vegetable oil
- 1 1/2 pounds lean ground pork
- 1 (12-ounce) can tomato sauce
- 2 Tbsp tomato paste
- 1 (10-ounce) package frozen corn, thawed
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 Tbsp yellow cornmeal
- Salt and freshly ground black pepper
For the topping:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 Tbsp sugar
- 2 tsp double-acting baking powder
- 3 Tbsp unsalted butter, melted and cooled
- 3/4 cup milk
- 1 large egg, beaten lightly
- 1/2 cup grated monterey jack
- 1 (4-ounce) can green chile peppers, drained and chopped
- In a large skillet cook the onion and the bell pepper in the oil over moderately low heat until softened.
- Add the pork, and cook the mixture over moderate heat.
- Stir and break up any lumps, until the pork is no longer pink.
- Stir in the tomato sauce and paste, corn, cumin, chili powder, and cornmeal.
- Season with salt and black pepper, to taste.
- Simmer the mixture, stirring occasionally, for 15 minutes.
- Spoon the mixture into a shallow 2 1/2-quart casserole.
- The mixture may be made 1 day in advance and kept, covered and chilled.
- Into a bowl sift together the flour, cornmeal, sugar, and baking powder.
- Whisk together butter, milk, and egg in a separate bowl.
- Add to the batter until it is just combined.
- Stir in the monterey jack cheese and the chile peppers.
- Drop the batter by the large spoonfuls on top of the casserole.
- Carefully, as the batter is sticky, evenly spread the batter over the meat mixture.
- Bake the potpie in the middle of a preheated 400 degree oven for 10 minutes.
- Reduce the heat to 350 degrees and bake the pot pie for 30 minutes more.
- Let stand for 5 minutes, cut into squares and serve.