Each newly married and settling into the normalcy of full time career with a side of full time wife, we, the Supper Sisters, are two east coast sisters living in Boston and Philadelphia. As a way to stay connected while living far apart, we take our shared interest of cooking and turn it into a weekly recipe of trial and error.
Tuesday, April 9, 2013
Chopped Chinese Chicken Salad- Jen's Savory Summary
Sash say- shan tay
Hello everyone, I am so ecstatic about spring finally starting up here in Boston. Yesterday was my first official day to use my sunroof. So I was cruising down the pike and Ru Paul Supermodel came on (woooorrrkkkk). All in all a perfect day today. Let
me start by saying this is the largest salad I've ever made. It was HUGE. Thank god I had guests over so that I could unload some salad on them. Also, this weekend I brought back the Korean short ribs...sooo good. Anyway, the ingredients for this were so simple and easy to find. I went to Whole Foods and bought all of it with no problems. Also, I opted to add a little carrot to mine to spice up the color even more.
That's alot of salad
So let's start with the chicken, I was disappointed - not going to lie. I marinated those tenders for an hour and there was no flavor. Also, the texture was a bit rubbery. Definitely not for me. Next time I'd grill them on my nifty grill pan. Next, came the chopping and there was a lot of chopping. I also skinned my cucumbers and took all the seeds out. I find it makes the salad less watery. I definitely recommend this. Lastly, the dressing...so good! I was a bit taken a back by the lack of vinegar, however, the soy sauce packed a punch. Also, the addition of the peanut butter reminded me a bit of the peanut sauce you get with satay. All in all, this was quite a delicious little salad to add to my diet arsenal.