Ingredients with Measurements:
- 2 cups of bean sprouts
- 1 cup of cooked and shredded chicken breast
- 1/2 cup of sliced red onion
- 1/2 cup of chopped cilantro
- 1/4 cup of chopped peanuts
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the bean sprouts, shredded chicken, sliced red onion, and chopped cilantro.
2. In a small mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Sprinkle the chopped peanuts over the top of the salad.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Shredded rotisserie chicken can be used instead of cooked chicken breast.
- Chopped almonds or cashews can be used instead of peanuts.
- Chopped green onions can be used instead of red onion.
Variations:
- Add sliced avocado for a creamy texture.
- Use shrimp instead of chicken for a seafood twist.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure to rinse the bean sprouts thoroughly before using.
- Use a mandoline to slice the red onion thinly and evenly.
- Toast the chopped peanuts in a dry pan for extra flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None needed, serve chilled.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional cilantro or chopped peanuts.
Garnishes:
- Chopped cilantro
- Chopped peanuts
- Sliced avocado
Pairings:
- Serve with a side of steamed rice or quinoa.
Suggested side dishes:
- Steamed rice
- Quinoa
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too salty, add more honey or rice vinegar to balance it out.
Food safety advice:
- Make sure to refrigerate leftovers promptly to prevent foodborne illness.
Food history:
- Bean sprouts have been used in Asian cuisine for centuries and are a popular ingredient in salads and stir-fries.
Flavor profiles:
- This salad is sweet, savory, and slightly tangy with a crunchy texture from the bean sprouts and peanuts.
Serving suggestions:
- Serve as a light lunch or dinner.
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