Sesame Chicken Kabob Salad Recipe
Ingredients
| Chicken breast halves - 4 medium skinless, boneless | ||
| Pineapple chunks | 16 | |
| Rice vinegar | 3 Tablespoon (Salad oil - 3 tablespoons) | |
| Sesame oil | 1 Tablespoon, toasted (Salad oil - 3 tablespoons) | |
| Soy sauce | 1 Tablespoon (Salad oil - 3 tablespoons) | |
| Dry mustard | 1/2 Teaspoon (Salad oil - 3 tablespoons) | |
| Plum sauce - 1 tablespoon | ||
| Red cabbage | 2 Cup (16 tbs), chopped (Salad oil - 3 tablespoons) | |
| Bok choy | 2 Cup (16 tbs), chopped (Salad oil - 3 tablespoons) | |
| Pea | 24 (Salad oil - 3 tablespoons) | |
| Enoki mushrooms | 1/2 Cup (16 tbs) (Salad oil - 3 tablespoons) | |
| Radishes | 1/2 Cup (16 tbs), sliced (Salad oil - 3 tablespoons) | |
| Sesame seed - toasted | ||
Directions
GETTING READY
1. To prepare the chicken rinse and pat dry with paper towels.
2. Then halve each chicken breast into 4 lengthwise strips.
3. Prepare the pea pods by trimming them and keep aside.
4. In a bowl of water soak eight 6-inch or four 12-inch wooden skewers in water for 30 minutes.
MAKING
5. On the skewers thread the chicken strips along with pineapple pieces.
6. On the unheated rack of a broiler pan place kabobs.
7. To make the dressing in a Tupperware Quick Shake container shake well applying seal and cap after adding salad oil, vinegar, toasted sesame oil, soy sauce and dry mustard.
8. Reserving 2 tablespoons of dressing cover remaining dressing and chill until needed.
FINALIZING
9. In a small bowl stir the 2 tablespoons reserved dressing along with plum sauce.
10. Keeping the kabobs 4 to 5 inches from the heat broil for 5 minutes until lightly browned.
11. Then turn kabobs and brush with sauce mixture.
12. Let the chicken broil 3 to 5 minutes more or until chicken is tender and no longer pink.
SERVING
13. In a bowl or a container combine cabbage and bok choy and divide among 4 dinner plates.
14. Spread kabobs, pea pods, mushrooms and radishes over the cabbage mixture to top it.
15. In a shaker shake dressing to combine, drizzle over each serving of the salad and serve sprinkling with sesame seed.
1. To prepare the chicken rinse and pat dry with paper towels.
2. Then halve each chicken breast into 4 lengthwise strips.
3. Prepare the pea pods by trimming them and keep aside.
4. In a bowl of water soak eight 6-inch or four 12-inch wooden skewers in water for 30 minutes.
MAKING
5. On the skewers thread the chicken strips along with pineapple pieces.
6. On the unheated rack of a broiler pan place kabobs.
7. To make the dressing in a Tupperware Quick Shake container shake well applying seal and cap after adding salad oil, vinegar, toasted sesame oil, soy sauce and dry mustard.
8. Reserving 2 tablespoons of dressing cover remaining dressing and chill until needed.
FINALIZING
9. In a small bowl stir the 2 tablespoons reserved dressing along with plum sauce.
10. Keeping the kabobs 4 to 5 inches from the heat broil for 5 minutes until lightly browned.
11. Then turn kabobs and brush with sauce mixture.
12. Let the chicken broil 3 to 5 minutes more or until chicken is tender and no longer pink.
SERVING
13. In a bowl or a container combine cabbage and bok choy and divide among 4 dinner plates.
14. Spread kabobs, pea pods, mushrooms and radishes over the cabbage mixture to top it.
15. In a shaker shake dressing to combine, drizzle over each serving of the salad and serve sprinkling with sesame seed.
Chef
