It’s hot. Boy, it’s hot — maybe too hot to even contemplate eating. But if you do have an appetite of any sort, this Asian-inspired dinner salad might be just what’s needed, and you don’t have to turn on the oven.
I wanted to make something that was as chock-full of textures as it was of flavors. There’s crunchy, crispy, and soft elements — and everything in between. It’s also a salad that’s open to substitutions, so don’t feel that you have to be married to the idea of roasted edamame if you can’t find any at your local grocery store. The ones I used are displayed by the cash registers as snack options at our local food co-op.
Serve dinner with a nice, cold Sauvignon Blanc or Sake. If you’re planning on leftovers for the next night, store the ingredients separately and toss right before serving.
Asian-inspired Salad Excitement
1 pound chicken thighs, cubed
6 shiitake mushrooms, sliced
1 Tablespoon cooking oil
1 Tablespoon Hoisin sauce
1 teaspoon low-sodium soy sauce
1 medium carrot, shaved into thin slices
1 cup roasted edamame
1 red bell pepper, thinly sliced
4 cups baby greens
4 green onions, chopped
juice from one lime
a drizzle of teriyaki salad dressing
Heat a skillet over medium heat. Drizzle oil and coat the bottom of the pan. Add chicken, Hoisin, and soy sauce and cook until chicken just begins to brown. Add mushrooms and cook a bit longer, until the shiitakes soak up some of the sauce and become soft. Remove from heat and allow to cool.
Add all ingredients into a large bowl, drizzling everything with the lime juice and salad dressing. Toss everything together and serve right away. For even more crunch, crumble some ramen noodles on top.