Asian Chicken Salad

We have a soft spot in our hearts for Chef Hari Nayak . He is the author of the cookbooks “Modern Indian Cooking” and “Spice” and the executive pastry chef of Halo Fete, America’s first ice cream patisserie, in Princeton, New Jersey. What makes him a treasure? He co founded “World Chefs Cooking For Life” along with NYC chef Vikas Khanna, a non profit organization that has raised funds for 9/11 and Hurricane Katrina, the Tsunami, as well as multiple other causes such as assisting travelers with disabilities and art education for the blind.

Hari typically creates modern versions of traditional Indian cuisine for his viewers, but in this recipe video he shares a very easy to make Asian chicken salad with a citrus soy vinegar dressing. And this recipe is fairly low carb as well, assuming you don’t serve it with a big piece of crusty buttered baguette like we do!

[pro-player width=’550′ height=’353′ type=’video’]http://www.youtube.com/watch?v=ZYd9exDzL3c[/pro-player]
Read on for the written recipe
Adapted from the video:
Ingredients:

1 lb of cooked chicken breast

5 tbsp of low sodium soy sauce

2 tbsp of orange juice

2 tbsp of rice wine vinegar

1 tbsp of sugar

1 tsp of ground ginger

1 lb of shredded iceberg lettuce

4 ounces shredded carrots

3 ounces chopped red onions

3 tbsp of chopped cilantro

1 tbsp of toasted sesame seeds

zest of 1 orange

napa cabbage leaves to serve the salad on

Cut chicken into thin strips. For the dressing, whisk together the orange juice, vinegar, soy sauce, ground ginger and sugar. blend. Combine julienned chicken lettuce, carrots, red onion and cilantro, dress and toss, serve over napa cabbage leaves. Garnish with with the toasted sesame seeds, a dash of cilantro and orange zest.