Ingredients
- 1/4 cup rice wine vinegar
- 1/3 cup olive oil
- 2 teaspoon sesame oil
- 2 tablespoon store-bought thai peanut sauce
- 2 tablespoon sugar
- 1 tablespoon black sesame sees
- 1 tablespoon whole chicken breast or 2 half breasts
- 1 tablespoon extra-virgin olive oil (if pan searing)
- 1/2 head napa cabbage
- 3 head large carrots
- 6 head scallions
Preparation
Baking Directions:
For the dressing: In a medium bowl, whisk together all the ingredients.
Set aside.
To grill the chicken: Preheat grill.
When the coals are medium-hot, place the chicken breasts on the grill so that they're not directly over the flame.
Cook the chicken for 6 to 8 minutes per side, turning only once to keep the grill marks clear and distinct.
Remove from the grill and set aside to cool.
To poach the chicken: Skin the chicken breasts and gently slide them inot a pot of simmering water.
Cook for about 20 minutes, then remove the chicken with tongs or a slotted spoon and drain in a colander.
To pan-sear and roast the chicken: Preheat the oven to 375 degrees.
Pour the olive oil into an ovenproof skillet set over medium-high heat.
Place the chicken breasts in the skillet skin side down, sear for just 1 minute, then turn them over and cook for 1 more minute.
Slide the pan into the hot oven and roast the chicken for 5 minutes.
Lower the oven temperature to 350 degrees and cook for another 15 to 20 minutes.
Remove from the oven and set aside to cool.
Meanwhile, thinly slice the cabbage (you should have about 8 cups).
Grate the carrots (about 1 cup), using a box grater or a food processor with the shredder disk.
If you're not assembling the salad immediately, cover the vegetables and place in the refigerator.
Thinly slice the scallions, setting aside about 2 sliced scallions for garnish.
Shred the chicken, discarding the skin and bones.
In a large salad bowl, toss together the cabbage, carrots, chicken, and scallions.
Pour the dressing over the salad and toss.
Sprinkle with pepper and the remaining scallions.
Serve.
