Chicken Paillards with Asian Salad Recipe

This hearty salad is a great way to get your veggies in. Make it up on the weekend and you will have lunches for the whole week!



July 2007

  • salad
    Try this great recipe next time you’re are in the mood for a salad.
    Photo by GettyImages/OksanaKiian
  • salad

Yield: 4 servings

Susan Cortesi, of Northbrook, Ill., won fourth place, earning her $2,000 in the National Chicken Cooking Contest.

Ingredients:

  • 4 boneless, skinless chicken breast halves (6 oz. each)
  • 1/4 cup white miso paste
  • 1/4 cup mirin
  • 2 tablespoons seasoned rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons thinly sliced green onion
  • 2 teaspoons minced garlic
  • 2 teaspoons sesame oil
  • 2 teaspoons brown sugar
  • 8 wonton wrappers
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt
  • 4 cups baby lettuce mix
  • 1/2 cup grated carrot
  • 1/2 cup diced red cabbage
  • 1/2 cup peeled, thinly sliced English cucumber
  • 1/3 cup diced red onion
  • 1/4 cup thinly sliced radishes
  • 2 tablespoons sesame seeds, toasted
  • Lime slices
  • Cilantro sprigs

    Dressing: 

  • 3 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon fresh lime juice
  • 2 teaspoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon Thai chili garlic paste
  • 1/4 teaspoon seasoned salt

Instructions:

  1. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Set aside.
  2. In a medium bowl, whisk together miso paste, mirin, rice vinegar, soy sauce, green onion, garlic, sesame oil and brown sugar. Pour mixture over chicken; cover and marinate in refrigerator for at least 30 minutes.
  3. Line a baking sheet with parchment paper. Brush wonton wrappers on both sides with vegetable oil; cut in thin strips and place on parchment paper. Sprinkle with kosher salt; bake at 350°F. for 8 minutes, until crisp and brown. Cool on paper towels.
  4. Place a ridged grill pan over medium-high heat; spray with cooking spray. Remove chicken from marinade and place on the pan, 2 at a time; discard marinade. Cook chicken for about 5 minutes on one side; turn and cook for 4 more minutes. Cover with foil to keep warm.
  5. To prepare dressing: In a medium bowl, whisk together vegetable oil, sesame oil, rice vinegar, lime juice and soy sauce. Add sugar, cilantro, chili garlic paste and seasoned salt. Whisk to mix well.
  6. To serve, toss together lettuce, carrot, cabbage, cucumber, red onion and radishes in a large bowl. Sprinkle with half of the wonton strips. Add dressing and mix well. Place chicken on a serving platter and mound salad on top. Sprinkle with remaining wonton strips and sesame seeds. Garnish with lime slices and cilantro sprigs. 

This recipe originally aired in the July 2006 issue of Heart of the Home.

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