10, Mar 2007
not-grilled chicken and vietnamese salad

Another salad topped with meat, this time chicken. I didn’t have the time to stand over the stove grilling the chicken in the grill pan, so instead I basically stir fried it in almost no oil, trying to keep it dry. I had the chicken over a typical salad with nuoc cham dressing.

1/2 lb chicken breast, cut in medium slices
lettuce, carrots, celery, cauliflower, tomatoes, red onions etc
nuoc cham
cilantro, chopped
seedless red grapes, food processor ized
unsalted roasted peanuts, ground

Toss the chicken with a bit of salt and some herbs or spices. Heat a nonstick skillet to medium-high with a tiny dab of olive oil. When heated, toss in the chicken and keep it moving around rapidly so it doesn’t stick or burn. Prepare the salad and toss with nuoc cham, cilantro, and grapes. Add peanuts to taste and toss some more. When the chicken’s done, serve it over the salad.
The dry stir fry thing worked fairly well on the chicken, producing something with some of the feel of grilled chicken but requiring less hands-on work. A bit of salt and pepper or whatever is all you need, if you plan on serving it with something that’s already flavorful. The salad was the usual, except for the grapes — at the last minute I thought it could use a bit of a sweet flavor.