Chicken Confetti Salad
1/4 lb. Chicken breast strips
1/2 tsp. Garlic, minced
1/2 tsp. Ginger, minced
4 tbsp. Soy Sauce
4 tbsp. White Vinegar
1 tbsp. Olive oil
1/4 cup water
1 Carrot, shredded coarsely
1/4 head Red Cabbage, chopped finely
1 Bell Pepper, chopped finely
1/4 Red Onion, chopped finely
1/4 lb. Pasta, any shape, uncooked
4 tbsp. Olive Oil
Lemon juice to taste
Salt to taste
Marinate chicken in ginger, garlic, soy sauce and vinegar overnight. Pan fry in 1 tbsp. olive oil until sides are golden. Add water, bring to boil, reduce heat, cover and simmer until cooked through. Drain on paper towels and chop finely.
Boil pasta according to package instructions until al dente. Drain water and coat pasta with 3 tbsp. oil to prevent sticking. Heat remaining oil, stir fry onions until translucent. Add cabbage, bell pepper and carrot, stir frying briskly for a minute. Add pasta and chicken, mix evenly and remove from heat.
Refrigerate until cool. Serve with lemon juice and freshly ground black pepper.
Verdict: Delicious. More importantly, the guests liked it. The bright colors of the vegetables made it visually appealing, and the flavors were fresh and distinct. It appeared at times that something fruity and sweet was in the salad, but we couldn't identify what it was.
Feta cheese could be a great addition, giving it a creamy texture and interesting flavor. My friend suggests adding pears as well.
1/2 tsp. Garlic, minced
1/2 tsp. Ginger, minced
4 tbsp. Soy Sauce
4 tbsp. White Vinegar
1 tbsp. Olive oil
1/4 cup water
1 Carrot, shredded coarsely
1/4 head Red Cabbage, chopped finely
1 Bell Pepper, chopped finely
1/4 Red Onion, chopped finely
1/4 lb. Pasta, any shape, uncooked
4 tbsp. Olive Oil
Lemon juice to taste
Salt to taste
Marinate chicken in ginger, garlic, soy sauce and vinegar overnight. Pan fry in 1 tbsp. olive oil until sides are golden. Add water, bring to boil, reduce heat, cover and simmer until cooked through. Drain on paper towels and chop finely.
Boil pasta according to package instructions until al dente. Drain water and coat pasta with 3 tbsp. oil to prevent sticking. Heat remaining oil, stir fry onions until translucent. Add cabbage, bell pepper and carrot, stir frying briskly for a minute. Add pasta and chicken, mix evenly and remove from heat.
Refrigerate until cool. Serve with lemon juice and freshly ground black pepper.
Verdict: Delicious. More importantly, the guests liked it. The bright colors of the vegetables made it visually appealing, and the flavors were fresh and distinct. It appeared at times that something fruity and sweet was in the salad, but we couldn't identify what it was.
Feta cheese could be a great addition, giving it a creamy texture and interesting flavor. My friend suggests adding pears as well.