Warm shredded chicken salad
Delight in the savory flavors of warm shredded chicken salad. Made with tender chicken, fresh veggies, and zesty dressing for a satisfying meal.
Ingredients:
- 6 boneless, skinless chicken breasts
- 1/2 cup sesame oil
- 2 tablespoons peanut oil
- Juice of 1/2 lemon
- 1/4 cup soy sauce
- 3 tablespoons freshly grated ginger
- 1 tablespoon cornstarch
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 5 large bunches watercress, stems removed, leaves washed and well dried
- 2 ripe avocados, halved, seeded, and peeled
- 1/2 cup peanut oil for frying
Instructions:
- Remove any excess fat or connective tissue from the chicken. Cut the chicken into strips that are 3 by 1/2 inches, making sure to slice across the grain. Combine the marinade ingredients in a medium bowl. Add the chicken strips and mix well to ensure they are evenly coated. Allow the chicken to sit at room temperature, uncovered, for 30 minutes. It is essential not to marinate for longer than that to prevent the lemon acid from breaking down the chicken fibers.
- In the meantime, make the salad. Mix olive oil, lemon juice, salt, and pepper in a bowl. Tear the watercress into small pieces and toss it with the dressing. Distribute the salad onto 6 plates for serving. Cut the avocado halves into lengthwise strips and place them on the salad. Keep the salad in the refrigerator until ready to serve.
- To cook the chicken, heat a large cast iron skillet over high heat for 15 minutes. Add peanut oil for frying. Take the chicken strips out of the marinade one by one and place them in the skillet, standing back to prevent splattering. Fry until the chicken is crispy and dark golden brown, about 1 minute per side. Arrange approximately 8 hot chicken strips on each salad in a circular pattern. Serve the dish immediately.
Summary:
- Calories: 5881 kcal
- Fat: 455 g
- Protein: 396 g
- Carbs: 62 g
- Potassium: 9916 mg
- Magnesium: 766 mg