Asian Arugula Salad with Jidori Chicken

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We’ll finish off the week with an awesome salad. While living in Anchorage, Alaska, we used to dine often at a restaurant called Sushi Ya. They had a fried shrimp head salad that I loved. It was so spicy, my tears and snought would often become part of the dressing, but it was totally worth it!

While this salad does not involve shrimp heads, the dressing has a very similar flavor to Sushi Ya’s. As with all of my recipes, I recommend you be creative with the dressing. Add lime juice, fresh herbs, any number of veggies, shrimp heads, etc… You know what you like, so prepare your food accordingly. Use what I show here and be creative.

It’s time to shift gears into seminar mode. Tomorrow, I’m holding my “Keep It Paleo!” seminar at CrossFit TSAC in Torrance, CA. We’re going to mix it up this time and smoke some ribs…

My next seminar is at CrossFit Tribe in Pennsauken, NJ on April 13th & 14th. I’d love to see you there!

With this, I’m heading to the gym to do my time with 13.3. I scored 154 last year, so let’s see how the the old grey mare is holding up.

Do something great today, make this salad this weekend, and if you are eating clean, do everything in your power to, “Keep It Paleo!”

Your Pal,

Paleo Nick

Asian Arugula Salad with Jidori Chicken

Ingredient List for the Dressing:

  • 1/4 yellow onion (or 1 shallot), small dice or brunoise
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons macadamia nut oil (or olive oil)
  • 1 1/2 teaspoons toasted sesame oil
  • 1 1/2 teaspoons fish sauce
  • Kosher salt and ground black pepper, to taste

Ingredient List for the Salad:

  • 1/2 clamshell baby arugula
  • 1 Jodori chicken breast, split as to butterfly, but cut all the way through
  • Olive oil
  • 7 slices grape tomatoes
  • 7 slices jalapeno
  • Kosher salt and ground black pepper, to taste
  • Drizzle of Villa Manodori Balsamic Vinegar

Preparation Instructions:

  1. Heat a cast iron skillet over medium-high heat until approximately 350°F and lightly season chicken breasts on the top side with Kosher salt and pepper.
  2. Add olive oil and place chicken breast cutlets in pan, seasoned side down.
  3. Lightly season top side of chicken.
  4. Prepare salad dressing by combining all dressing ingredients in a bowl and beating with a fork or whisk.
  5. Add Arugula to bowl and toss with tongs to coat thoroughly. Set aside.
  6. Once chicken has cooked for 2-3 minutes on first side, turn over, adding olive oil to the pan if necessary.
  7. Cook chicken for 2-3 more minutes or until it has reached an internal temperature of 165°F. Then remove from pan, wrap cutlets together in plastic wrap and allow to rest for 5 minutes.
  8. Remove chicken from plastic wrap and cut one cutlet, on a slight bias, into seven pieces.
  9. Place salad on a plate and top with residual dressing.
  10. Spread chicken pieces across top of salad. Then top each piece with one jalapeño round and a cherry tomato slice. Drizzle chicken lightly with balsamic vinegar and Voila!
  11. Be sure to share with your friends, take a few breaths while inhaling, and above all,

“Keep It Paleo!”

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