This is a really crunchy, satisfying summer salad. I like to add the dressing right before serving so it does not get soggy.
6 cups of shredded Napa cabbage
2 cups of shredded red cabbage
10 green onions chopped – white and green parts
1 cup of shredded carrots
1 red pepper diced
½ cup red onion diced
½ cup chopped cilantro
1 pint cherry tomatoes halved
1/3-cup fish sauce
1/3 rice wine vinegar
8 packets of Splenda
2 T. limejuice
1 T. Sesame oil
1 T. water
2 cloves of garlic – minced
2 T. fresh ginger – minced
2 dried red chilies – crushed or ½ t. red pepper flakes
3 half chicken breasts- grilled and shredded
6T. Chopped peanuts
Mix all the veggies together.
Put all the dressing ingredients in a jar and shake up.
Add the chicken to the veggies and toss together with the dressing. Only pour about half the dressing on at once and see if you need more after tossing.
Put in individual bowls and sprinkle with a tablespoon of peanut on each bowl.
You can get at least 6 dinner size servings out of this.
You can use other vegetables, like diced cucumber, avocado, hot peppers, zucchini, green cabbage, Savoy cabbage, whatever you like.
I used boneless, skinless chicken thighs because they just have more flavor than chicken breasts, but feel free to use either. I place the chicken between two pieces of plastic wrap on a cutting board and using a meat mallet I pounded the chicken to about half an inch thick.
6 boneless, skinless chicken thighs – pounded
3 T. Wondra – or all purpose flour
Salt and pepper
1 15 oz. can artichoke hearts- cut in half
1 lemon’s worth of juice and zest
2 T. capers
After pounding the chicken, sprinkle both sides with Wondra, or flour and salt and pepper.
Heat a non-stick fry pan on high heat and spray with Pam; turn the heat down just a little. Place only as much chicken in at a time so that the cutlets don’t touch each other. Cook on one side until golden brown, about 3 minutes. Flip over and brown the next side.
Put the chicken in a shallow pan in a 300º oven to finish the cooking for about 15 minutes.
Once you have cooked all the chicken. Put the artichoke hearts, capers, lemons and lemon zest in the same fry pan without cleaning it out of any browned bits left from cooking the chicken.
Heat the artichoke hearts on medium high heat for about 5 minutes and pour over the chicken.
Variation to make a more brothy version:
Cook the chicken in a Dutch oven. After browning the chicken deglaze the pan with a cup of white wine. Add chicken back to the pan and add the artichoke hearts, lemon juice, zest capers and 1 cup of chicken broth. Bring pot to a boil and reduce to simmer cooking for 15 minutes until chicken is cooked through.
My friend Dottie showed me her favorite recipe for a green onion and ginger sauce served with noodles. Since I have basically given up noodles I decided it might be good on chicken. I modified it by removing most of the oil since it was not needed for flavor.
10 green onions – both white and green parts chopped into ½ inch pieces
½ cup minced fresh ginger root
1 T. white wine vinegar
2 t. low sodium soy sauce
1 t. canola oil
Pinch of sea salt
Boneless, skinless Chicken cut up
Mix all the ingredients except the chicken and put them in a container in the refrigerator for at least 1 hour.
Spray Pam in non-stick fry pan and cook the on medium high heat for a few minutes on each side. Spoon some sauce on chicken while still hot and eat!!
The sauce can be kept in refrigerator for a couple of days.
These are one of Carter’s favorite things to eat. It is the best way to get veggies into a kid. The traditional summer rolls put noodles inside, but I replaced the noodles with romaine lettuce. The dipping sauce also makes a great dressing for a green salad.
1/3-cup soy sauce
¼ cup water
10 Splenda packets
Juice of 1 lime
2 t. grated ginger
3 cloves garlic grated
1 t. Siracha (garlic chili sauce)
Handful of fresh cilantro leaves chopped
Rice Paper rounds –
2 cups of shredded Chicken – can be poached or pulled from a rotisserie chicken from the grocery store (You can use any kind of protein, grilled beef, cooked shrimp, or roast pork. Be Creative)
Head of romaine lettuce washed and torn into pieces
1 cucumber- peeled and seeded and cut into strips
3 carrots – peeled and cut into strips
24 fresh basil leaves
24 fresh mint leaves
¼ cup Hoisin sauce
Wet one rice paper round and lay it on a plate. Schmear a one-inch stripe of Hoisin sauce in the middle of the rice paper. If the round was a clock, schmear one inch in from 12 o’clock to one inch in from 6 o’clock. The Hoisin sauce is the only really calorie-laden thing in this recipe so go easy on it. Lay two basil leaves and two mints leaves on the Hoisin. Top with a couple of lettuce leaves, a few strips of cucumber and carrots and then a few pieces of chicken. This all should be done in a line in the middle of the rice paper. Fold the short edges at 12 o’clock and 6 o’clock in and then pull the three o’clock flap over and roll the whole thing to 9 o’clock. It will look like a somewhat translucent big egg roll.
Repeat. This is a fun thing to let people make themselves.
Serve the dipping sauce in a little ramekin on the side.
Prik means Pork, not your brother-in-law
This is a Thai dish that is normally made with fresh ground pork (Not sausage), but to make it much lighter I have made it with ground chicken breast. The calorie difference is 200 for pork and only 120 for chicken. If you don’t care about calories use the pork, it is better.
1 inch of ginger root –peeled
½ cup of cilantro stems
4 dried red chilies – they are small about 1 inch each
4 cloves garlic
1 lb. of ground chicken or pork
2t. Soy sauce
1 pint of cherry tomatoes -halved
4 green onions chopped- both green and white parts
Green cabbage leaves
Put the ginger, cilantro stems, chilies, shallot and garlic in a food processor and run it until everything is mashed up but not quite a pulp. Add the meat and mix well.
Heat a skillet on medium high and if you are using chicken, spray with Pam, pork has enough fat not to need Pam. Dump the meet mixture in the skillet and add soy sauce. Cook, for about 6 minutes, stirring often. Add the cherry tomatoes and continue cooking for another 2-3 minutes, mashing them into the meat. Remove from heat.
Cut the head of cabbage in half and separate the leaves carefully into cups. Wash and dry. Sprinkle with sea salt and spoon meat mixture into cup. Top with a little green onion.