Monday, February 25, 2013

A not-recipe

As I've explained before, I have a lot of time to read and be online while at work on the weekends. Friday, I came across a recipe on Kitchen Daily and thought it would make a great dinner sometime soon. Then I promptly lost the recipe. I could have looked it up again, but I remembered most of it and I knew I was going to make some changes anyway. So I though, "Ah, screw it. I'll just fake it." [That's what she said! Right? Right?!]

Going with my instincts lead me to a really delicious dinner that was perfect for an almost-Spring day. Aside: Seriously, y'all. It was sunny and in the mid-sixties today. Perfect weather! I'm so sick of this faux winter we've had in my area this year, so today was a welcomed change for me.

Alright. Here it is. The Asian Chicken Salad Wraps not-recipe:

1 rotisserie chicken- skin and bones discarded, meat shredded*
1/2 sweet pepper, finely chopped
A couple tablespoons of mayo
A couple tablespoons of sweet chile sauce
A drizzle of toasted sesame oil (this stuff is strong, so take it easy)
1 clove of garlic, minced
Salt and pepper, to taste
Some finely chopped chives, if you feel like it
Thinly sliced radish, carrot, or some other crunchy veggie
Toasted almond slivers
Bibb lettuce leaves

In a medium bowl combine the mayo, chile sauce, sesame oil, garlic and S&P well. Taste it and adjust seasoning accordingly. Toss the shredded chicken, peppers, and chives into the mayo mixture. If it's not wet enough, you may need to add a bit more chile sauce or mayo, depending on your preference. Refrigerate for 30 minutes to an hour, giving the flavors time to meld. Spoon the chicken salad onto leaves of Bibb lettuce. Top with radish and almond slivers. These are wraps, so they're are meant to be eaten with your hands. But if you insist on being prissy and using a fork, I guess that's okay too.  Either way, enjoy it!
*Instead of being lazy, like I was, you can also roast 2 or 3 chicken breasts and shred them, if you prefer.

I remember this recipe calling for slices of avocado on top. I thought the mayo sauce made this creamy enough, so I added some crunchy elements instead to balance everything out. If you'd like to have a little more kick in your chicken salad I'd recommend using the Asian chile-garlic sauce, instead of the sweet chile sauce, that you would find in the International section of your market. The glorious thing about a not-recipe is that it's really more of an idea to go with and can easily be customized.


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