A relatively new cookbook I own is Good Food Fast! by Chef Jason Roberts with Stacey Colino. The book features healthy tasty gluten free recipes.Jones & Co. Jones & Co. is an awesome vintage shop. There are a lot of great pieces at reasonable prices. (I highly recommend a shopping trip there!)
After shopping I began to prepare the recipe for Chinese Chicken Salad. It is meant to be a stand alone dish but Natasha and I decided to have dinner together so the salad became a side dish.
First I heated canola oil in a skillet over medium heat and added a chicken breast. I cook for about 7 minutes each side until it was done. Then the chicken rested while I put together rest of the dish.[hr] [row_fluid][span4] [/span4][span8] In a medium bowl I mixed mayonnaise, tamari sauce, lemon juice, chili flakes, and chopped ginger and seasoned with salt and pepper. Then I sliced the chicken into thin strips and added it to bowl with shredded cabbage, shredded carrots, green onions, sliced toasted almonds, cilantro and mint.
[/span8][/row_fluid] [hr] [row_fluid][span4]
[/span4][span8] I gave the salad a mix and added toasted sesame seeds. Done!
Verdict: It was pretty tasty! It came together quick as well. I really think next time I have extra cabbage leftover from another recipe (which has happened every time I buy cabbage for a recipe) I will use it to make this. I can see this being a great salad to bring to work for lunch too! I ate the leftovers the next day and the salad was still delish. Oh and in case you were wondering Natasha did find an awesome dress at Jones & Co. to wear to the wedding! If you want to try this salad you can grab the recipe here.