In search of the perfect bite...
In search of the perfect bite...
...and an asian chicken salad with almond butter dressing
So I have this fun little quirk (read as - “I’m a weirdo but trying to make it sound cute”) where I want every bite on my fork to be the perfect bite. I’ll pick and choose around my plate to build a bite with all the tastes and textures I want, and if it doesn’t measure up, I’ll knock it all off and start again. (Or occasionally, I get the perfect bite with all the things but now it’s too big to fit in my mouth, and I have to start over anyway.)
Yes, it’s a strange little habit (anyone else out there do this??) and yes, it can make for slow mealtimes, but when I plan a dish or a meal, I put a great amount of effort into thinking about how each part fits together and compliments each other, and wouldn’t I want all those things in each bite? Yes, of course!
I’m told I wasn’t always this way and that I was one of those “eats one thing at a time” kids, but somewhere along the way I came to appreciate things like a bite of pork roast with salty, crispy skin swiped through creamy, rich mashed potatoes, and topped with a slightly sweet bit of honey glazed carrot or the forkful of salad that pairs perfectly dressed greens with savory, still warm roasted chicken, crisp diced apple, crunchy toasted pecans, and creamy, tangy goat cheese.
So, yeah, I dig around my plate finding the bits I want to add to my fork, but every bite is worth it.
This week’s recipe feeds my need (ha! see what I did there?) for matching flavors in every forkful - an Asian Chicken Salad with thinly sliced or shredded greens, veggies, and chicken tossed in a creamy almond butter dressing so every flavor is tangled together, and every bite is a perfect bite.
MONDAY - Chili Cheese Dogs and Tots
Last time we had chili, I froze the little bit leftover. Just enough to make an easy chili dog dinner. With tater tots on the side, who needs a drive-in?
TUESDAY - Ground Beef and Noodle Stir Fry
We love any kind of stir fry - it’s always fast and everyone eats their veggies! I love using bagged broccoli slaw to bulk it up, and a homemade teriyaki style sauce is easy to throw together.
WEDNESDAY - Pork Schnitzel and Warm Red Potato Salad
I found some pork cube steak, and my brother said it’s great for breading and frying schnitzel-style, so we’ll try that and a warm potato salad recipe I’m working on.
THURSDAY - Skillet Chicken with Sun-Dried Tomato Sauce and Pasta
When I was a kid, my favorite “fancy” restaurant was Macaroni Grill (pretty sure we even went there for prom…), and I always ordered a pasta dish with chicken, sun-dried tomatoes, and bow-tie pasta. I decided to reminisce and put those flavors together in a skillet dinner to see what I could come up with.
FRIDAY - Friday night pick-up!
SATURDAY - Dinner at Yaya’s (the in-laws!)
I heard her mention a slow cooked beef roast and gravy!
SUNDAY - Dinner at dad’s!
He forwarded me an email with a New York Times recipe for Lasagna Soup, and I’m hoping we’re on the same page for Sunday night dinner this week…
LUNCHES for this week - Asian Chicken Salad and Veggie Soup
My friend, Rachel, and I did some cooking this weekend and made big batches of Asian Chicken Salad (recipe below!), Veggie Soup, and Stuffed Shells with extra Marinara to split. Now we both have a few ready made meals for lunches and the freezer!
Asian Chicken Salad with Almond Butter Dressing
Makes about 8 cups.
Salad
· 3 cups thinly sliced Cabbage
· 2 cups (packed) thinly sliced Kale
· 2 small or 1 large Carrot, shaved into short ribbons using a vegetable peeler
· ½ of one red or orange Bell Pepper, thinly sliced
· ¼ cup thinly sliced Green Onions (about 2)
· 2 cups shredded Cooked Chicken
· ½ cup sliced Almonds, toasted
Dressing
· 2 tablespoons Almond Butter
· 2 tablespoons Honey
· 1 tablespoon Tahini
· 1 tablespoon Olive Oil (or other oil of choice)
· ½ tablespoon Sesame Oil
· ½ teaspoon fresh grated Ginger
· 1 clove Garlic, minced or grated
· Pinch of Red Pepper Flakes
· 1/8 teaspoon kosher Salt (Morton or other store brand)
· ¼ cup Rice Vinegar
· 1 tablespoon Soy Sauce
In a large bowl, combine all ingredients for salad (cabbage, kale, carrot, bell pepper, green onions, chicken, and toasted almonds).
Make the dressing - In a microwave safe bowl or measuring cup, heat the almond butter for 30 seconds so it is easier to stir. Whisk in the honey, tahini, olive oil, and sesame oil. Then stir in the ginger, garlic, red pepper flakes, and salt. Lastly, whisk in the rice vinegar and soy sauce.
Pour the dressing over the salad and toss to combine well. Serve immediately and/or refrigerate for later.
NOTES: This recipe is easily scaled up if you want to feed a crowd (or share with a friend). I also think shelled edamame and/or fresh mandarin oranges would make nice additions if you wanted.
ALSO this is a great opportunity to use leftover chicken you may have, but if you don’t have any, you can easily poach and shred some. One large (boneless, skinless) chicken breast or two smaller ones should be plenty for this recipe.
To poach chicken – in a medium pot, bring to 2 quarts of water and 1 tablespoon of salt to a boil. Reduce to a simmer and gently place chicken breasts in the water. Reduce heat as necessary to keep a low simmer (not a boil!) and cook chicken uncovered for 15 minutes. Remove pot from heat, cover with a lid, and let chicken stay in the water for 10 more minutes. Remove chicken from pot and set aside to cool, then chop or shred as desired.