Warm Chicken Salad on Mesclun Lettuce
- Ready In:
- 5hrs 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1⁄2 cup soy sauce
- 1 lemon, juice of
- 6 scallions, chopped 1/2 inch thick
- 2 tablespoons sesame oil
- 1 1⁄2 tablespoons vegetable oil
- 3 tablespoons butter
- 4 -6 cups mesclun
directions
- Soak the chicken in cold, salted water for 30 minutes to eliminate the"game-y" taste.
- Drain, pat dry, and trim off as much fat as possible.
- Slice the breasts across the grain, cutting the chicken into thin strips.
- In a large glass bowl, stir together the soy sauce, lemon juice, scallions, and sesame oil.
- Add the chicken strips and toss to cover well; cover bowl with plastic wrap and refrigerate at least 1 hour, or as long as 4 hours--the longer it marinates, the better the flavor.
- Drain the chicken, reserving the marinade.
- Heat the vegetable oil in a wok; when it gets quite hot, add the chicken and stir-fry until tender, about 3 minutes.
- Remove the chicken and keep it warm.
- Add the reserved marinade to the wok; if there seems to be a surplus, cook to reduce it a bit.
- Then add the butter gradually, stirring it into the sauce.
- Taste for seasoning; if it seems too bland, add some chopped ginger, more scalions, etc.
- Return the chicken to the wok and cook for 3 minutes to warm it; make sure the chicken is no longer pink in the center.
- Divide the mesclun among 4 plates and spoon the chicken and sauce over the lettuce.
- Serve hot.
- **Fora slightly"heavier" main-dish salad, place a large spoonful of hot white rice over the lettuce; top with the chicken and sauce and serve hot.
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RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ