Chef Nick's Asian Chicken Salad

CHEF NICK ANDERSON'S CHICKEN SALAD

INGREDIENTS

  • 3 1/2 to 4lb Springer Mountain Chicken
  • 1.5 qt of Soy
  • 1.5 qt of Water
  • 2 oz of Ginger
  • 1 oz. of Garlic
  • 2 cups of Mae Ploy
  • 2 cups of toasted Peanuts (Toast peanuts at 300F for 15mins)
  • 2 bunches of Green Onions
  • 1 oz. of Basil
  • 1 oz. of Mint
  • 1 Bunch of Cilantro
  • 2 tbsp. of Siracha
  • 1 tbsp. of Fish Sauce
  • 2 tbsp. of Sesame Oil
  • 1 tbsp. of Rice Wine Vinegar
  • 2 Heads of Cabbage
  • Salt & Pepper to taste

PREPARATION INSTRUCTIONS

  1. In a large pot boil Springer Mountain Farms Chicken, Soy Sauce, Water, Ginger and Garlic. As soon as water starts to boil, turn off the heat and let the Chicken set for 2hrs; then pull chicken into large shreds
  2. Mince 2 bunches of Green Onions, Basil, Mint, and Cilantro
  3. Once Steps 1 and 2 have been completed combine Toasted Peanuts, Sriracha, Sesame Oil, Fish Sauce, Rice Wine Vinegar and Minced herbs (step 2), with the pulled Springer Mountain Farms Chicken and mix.
  4. Plate in cabbage wraps and serve.

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