Creeach Fam Recipes
Chicken and Cabbage Salad
8 servings
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8 garlic cloves, finely chopped
1 2" piece ginger, peeled, finely chopped (about 1 Tbsp.)
½ cup vegetable oil
¼ cup Dijon mustard
¼ cup toasted sesame oil
¼ cup unseasoned rice vinegar
3 Tbsp. fresh lemon juice
3 Tbsp. soy sauce
1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
1 Tbsp. plus 1 tsp. sugar
½ tsp. freshly ground pepper
4 skinless, boneless chicken breasts (about 2 lb.)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
¾ cup raw almonds
½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
4 baby bok choy, thinly sliced crosswise
6 scallions, thinly sliced
2 8-oz. cans water chestnuts, drained, quartered
1 7-oz. bag mung bean sprouts (about 2½ cups)
Instructions
Whisk 8 garlic cloves, finely chopped, one 2" piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine. Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.
Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
Pile salad on a platter; top with reserved almonds. Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.
8 servings
portions-
temps total