Chicken & Wasabi Greens Salad Recipe

"I think I first saw this in Food and Wine; but, it is definitely worth sharing. It's very simple, easy, creamy; and delicious. Now, the original recipe called for you to poach your chicken; but, you can also bake, roast; or even use a rotisserie chicken if you want. However, I do like the poached chicken in this particular dish. There are a couple of items from the Asian or ethnic aisle that make this dish; otherwise, everything is just basic every day ingredients. Definitely a great simple weeknight salad. And, the chicken is great to make ahead of time as well."

Step by Step Method

Step 1

Chicken ... In a saute pan; add the chicken, onions, bay, and peppercorns; cover with water - and, bring to a light boil. Reduce the heat to medium low; cover, and, simmer until the chicken is firm but tender. This will take around 8 minutes (temp 160-165). If you aren't sure, use a meat thermometer. Then, transfer the poached chicken to a plate; and, let it rest until cooled, about 15 minutes. Once the chicken is cooled, slice or dice; your choice. I actually prefer to slice the chicken. And, make sure to discard the poaching liquid.

Step 2

Dressing ... First, mix the wasabi power with the water; and add to a small bowl - make sure it is well combined. Then, add the mayonnaise, vinegar, sesame oil; and, season with salt and pepper to taste. I often use a small mason jar; or, small tupperware container to make dressings. Just add everything; and, shake.

Step 3

Salad ... In a large bowl, add the lettuce, Asian pear, cucumber, scallions, bean sprouts, half of the wasabi peas, 1/2 of the dressing; and, toss to combine.

Step 4

Finish ... Plate the salad on a serving platter; and, top with the diced or sliced chicken. Drizzle the remaining dressing over the chicken; and, finish with the remaining wasabi peas. Garnish with sesame seeds.

Step 5

Serve and ENJOY! ... Makes a perfect light dinner salad; or, a great lunch salad. You could also use shrimp as well in this dish; but, I would probably grill the shrimp vs poaching.