Asian Chicken Salad, No Mayo

For summertime Shabbat lunches, a chilled chicken salad is just the thing.

Online Jewish Week Columnist
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I don’t have air conditioning. I live in Jerusalem, where it gets a little warm in the summer. And while I continue to cook and bake regardless of the searing heat, there’s one thing I really don’t want to do, and that’s leave on a hot plate over Shabbat, to heat food, and, consequently, my entire apartment. So I’m always on the lookout for main course dishes I can serve chilled. Enter this chicken salad! Chunks of juicy chicken, tossed with fresh vegetables and a tasty dressing, and with no mayonnaise in sight!

I pan-fried the chicken, but you can grill it or cook it in the oven if you prefer, I just like the nice golden crust it gets when being pan-fried in individual chunks. You can also mix the chicken with other vegetables you prefer, like peppers, lettuce, tomatoes. The opportunities are endless!

About ¾ of a pound of skinless, boneless chicken breasts
Flour, salt and pepper for coating
Oil for frying
2 cups shredded red cabbage
1 1/2 cups bean sprouts
1/2 can baby corn, chopped
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
3 tablespoons honey
2 tablespoons ketchup
2 tablespoons olive oil
Recipe Steps: 
Dice the chicken into chunks about ¾” big. Toss the raw chicken in flour, salt and pepper until just lightly coated.
Heat several tablespoons of vegetable oil in a large pot, and cook the chicken in batches, until completely white and cooked through (8 to 10 minutes), then remove and drain on a paper towel until cool. Repeat with remaining chicken.
Toss the cooled chicken with the cabbage, bean sprouts and baby corn until mixed.
In a separate container, mix together all the ingredients for the dressing until combined. Season with salt and pepper to taste, and pour over the chicken salad. Chill for at least an hour before serving.

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