Fresh and flavourful

Same story with this one as with most of the recipes I post here…this is something I threw together and now want to make sure (this time at my husband’s request) that I have “what I did” jotted down somewhere.  After watching some of Jamie Oliver’s Food Revolution, last night I was really craving something fresh and flavourful…and that had carmelized onions in it!  I had some grilled chicken in the fridge (lately whenever we grill burgers or pizzas or fish, we throw six or so seasoned chicken breasts on the grill to cook as the grill cools down…it’s so great to have that in fridge for lunches or dinners and not have to heat up our little house in the summer) and a new bottle of toasted sesame seed oil was calling my name, so this is what I came up with.  YUM!

Asian Chicken Salad

Roughly slice a purple onion and a yellow onion and place in a skillet with about half a stick of butter.  Cook on low heat, stirring occasionally, until onions are very browned (about 20 minutes?).  Salt generously, remove from pan and set aside.  While onions are cooking, fill a large salad bowl with lettuce (we used about half baby Romaine and half chopped Romaine hearts).  Open a can of pineapple and drain, reserving the juice.  Dice however much you want of the pineapple (I used about a third of the can since I was putting the rest into a pina colada and peach salad, but I think next time I’ll put more in) into smallish bits and put on top of the lettuce.  Pour a good amount of Trader Joe’s Sesame Sticks over the lettuce and pineapple.  Toss the lettuce mixture with some of the reserved pineapple juice and some toasted sesame seed oil and set aside.  After removing the carmelized onions from the pan, throw in some toasted sesame oil, some more of the reserved pineapple juice and some soy sauce.  Cook a bunch of diced grilled chicken breast in this mixture, adding lots of garlic powder, some powdered ginger and sesame seeds.  After several minutes (you just want all the flavours to meld and the chicken to warm), add some soy sauce to the rest of the reserved pineapple juice and stir in a spoonful of cornstarch or arrowroot powder.  Dump this mixture over the cooking chicken and stir well to make sure it doesn’t glop up.  Once the sauce is just thickened and coating the chicken nicely, remove from heat.  Let cool a couple minutes.  To serve, cover a large plate with the lettuce mixture and then top with the carmelized onions and chicken.  Enjoy!


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