One of my favorite discoveries since moving to Portland is t local chain of groceries known as New Seasons. It’s akin to Whole Foods, but with much more emphasis on local, sustainable, and environmentally responsible. They value their employees and treat them accordingly. Their goods are impeccably sourced. All this AND it’s a foodie’s paradise.
(Donna, I can’t wait to shop there with you next time you visit!)
Along with their bucolically voluptuous produce section, I love browsing their prepared foods. This is no mere deli counter -their creations are creative and delicious, running the gamut from healthfully decadent to decadently healthful. I’m always on the lookout for a good chicken salad, so their Lemongrass Chicken Salad naturally piqued my interest. They have recipe cards for some of their inventions, but not this one, so I winged it with the ingredients they print out on every takeout container and made a few little modifications
Results: Instant favorite of mine! I added broccoli stalks to the slaw-like blend of veggies; I recommend saving and then roasting the crowns separately with a little salt, pepper, balsamic and olive oil. Bring this to your next potluck picnic this summer!
THAI-INSPIRED CHICKEN SALAD
juice and zest of 2 limes
1/4 cup rice vinegar (preferably unseasoned, but either one works)
1 teaspoon sambal oelek or sriracha (chili garlic sauce)
1/2 teaspoon crushed red pepper flakes
1 tablespoon fish sauce
2 tablespoons brown sugar (or maple syrup if you’re watching refined sugars)
3 tablespoons toasted sesame oil
2 or 3 stalks lemongrass, halved lengthwise
2 inches fresh ginger, thickly sliced
3 cloves garlic, crushed slightly
1/2 red cabbage, thinly sliced
1 heaping cup shredded broccoli stalks
2 large carrots, grated
2 grilled or baked chicken breasts, sliced into slivers.
Whip the dressing together first: In a large mixing bowl, stir together the lime juice and zest, rice vinegar, sambal, red pepper flakes, fish sauce, and brown sugar. Whisk in the sesame oil, then add the lemongrass, garlic and ginger (you’ll want to remove these later, so keep an eye on where they wind up) and set aside to ‘steep’ while you prep the vegetables.
Do all your grating and shredding and slicing, then stir the cilantro and Thai basil into the dressing before adding the cabbage, broccoli stalks, and carrots. Toss well and let chill for an hour or so. Finally, toss in the chicken breast slivers and then chill again until ready to serve!
— posted by Anne
1/2 cup cilantro, chopped
1/4 cup Thai basil (or regular basil)