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Rachel Ray's Chinese Boat Salad

Rachael Ray's Chinese Boat Salad

A fairly simple, fun salad with a faux-Asian spin! A couple of months ago I came across the "30-minute meals" concept from Rachael Ray, the American queen of easy home cooking, and decided to give something a try. I stuck closely to her original recipe, even though I don't agree with every part of it, and the result was pretty cool. Honestly, the best thing about this recipe is the sauce and the caramelized layer it leaves on the meat. In short, I made note of the sauce and the caramelizing technique — as for the "salad kit," I think everyone can put together whatever they like. This recipe is a great way to make good use of chicken breast, which a lot of people avoid because it can be dry.

Magnago

Recipe author

Composition / ingredients

Servings:

Chicken breast (this means an already-cooked breast from a rotisserie chicken — though boiled or cooked any other way works too)

Napa cabbage

250

Bell pepper

0.3

Onion (red)

0.25

Sesame oil

Soy sauce

Pineapple juice

Brown sugar

Garlic

Napa cabbage (2 large outer leaves)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 18 % 2 g

Carbohydrates 45 % 5 g

47 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

If you don't happen to have a ready-cooked breast from a rotisserie chicken, you'll need to cook it another way — which will add to the total time.
Step 2:

Finely mince the garlic.
Step 3:

Combine the pineapple juice, sesame oil, soy sauce, and garlic in a skillet and heat until it just starts to boil...
Step 4:

Pour the sauce into a bowl and leave it to cool. Very important: remove all the garlic from the pan, or it will turn the flavor unpleasant.
Step 5:

In the same skillet you made the sauce in, fry the chicken breast in what's left of it (spooning more from the bowl as needed). Be sure to add only the liquid, without any garlic bits, or it will start to taste bitter. Once the chicken breast has caramelized, transfer it to cool.
Step 6:

Tear the napa cabbage by hand (it's wintertime, so — after reading an article about salads in the January issue — I'm playing it safe and using only the green part of the leaves, without the white ribs).
Step 7:

Cut the bell pepper into thin strips.
Step 8:

Cut the onion into thin strips.
Step 9:

Cut the chicken breast into bite-size rounds, as is customary for Asian dishes. Lay 2 napa cabbage leaves on a plate (this is your "Chinese boat"), pile the rest of the ingredients on top, and just before serving drizzle with the remaining sauce, which by now will have cooled and won't wilt the tender leaves.