Tags
almond butter, carrot, cilantro, ginger, mayonnaise, napa cabbage, radish, red bell pepper, rice vinegar, sesame oil, soy sauce, take-out, The Oscars
The evening was a marvelous, companionable, relaxed and comfortable time of sharing, debating personal favorites from the big screen, the happenings and appearances before us on the little screen, and exquisite Chinese fare and champagne.
Because I knew others were invited to The Oscars watch party, I dared not go so far as to wear my pajamas and cause undue alarm (although those that wore their PJ’s were nothing short of adorable!) – instead, showered and clothed myself in a clean pair of yoga pants, and the minimum of make-up. I was thankful, that at least on this one cozy, lazy Sunday evening, I was on the couch with my feet encased in a warm pair of socks instead of a towering pair of potentially painful heels.
Even though we were invited to bring our favorite Chinese take-out – I had found this recipe for Chinese Chicken Salad I thought sounded interesting, and wanted to try it. However, after sampling all the other fabulous dishes, procured from restaurants around town, I fell in love with the Eggplant with Garlic Sauce, a dish I hadn’t even wanted to try, and now cant stop dreaming about!!
CHINESE CHICKEN SALAD
In a bowl, combine 2 chopped cooked chicken breasts; 1 sliced carrot; 4 radishes, thinly sliced; 1 head napa cabbage, finely chopped; 1 red bell pepper, chopped; and 2 tablespoons chopped cilantro. Place 1/2 teaspoon sesame oil, 1 tablespoon soy sauce, 1/2 teaspoon minced ginger, 1 tablespoon rice vinegar, 1 1/2 tablespoons almond butter, 1 tablespoon of mayonnaise and 1 tablespoon vegetable oil in the bowl of a food processor; pulse to combine (I doubled the dressing, and it may have been just a little too much – although it tasted great, the salad looked a little weighed down). Add dressing to salad and toss to combine. Top with black and white sesame seeds.
Enjoy!
Recipe adapted from Parenting Magazine, July 2013
