asian chicken salad

It seems like lately I've been eating either pasta or chicken salad dishes a lot. No particular reason, I've just been craving them. It helps that both are capable of endless possibilities for variation. Last night I tried my own version of Brokeass Gourmet's Asian chicken salad. Here's what you'll need:

• 1/2 lb. chicken breast
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce
• Juice of 1 lime
• Dash of grated ginger
• 2 tsp honey
• 1 carrot, grated
• 1 apple, cored and diced (I used a Fuji)
• 1 dozen cherry tomatoes, halved
• 1 handful of green beans, ends trimmed
• Dash of black pepper
• Spinach for the salad

In a non-stick skillet over medium-high heat, add the olive oil and 1 clove of garlic. Once the garlic begins to brown, add in your chicken, cook until done, about 10 minutes.

Meanwhile, combine the sesame oil, soy sauce, lime juice, ginger, remaining garlic and honey in a bowl and whisk together, set aside.

Build your salad bowl, beginning with the spinach, followed by the beans, carrots and tomatoes. Once the chicken is finished, slice it up and add to the salad, topping with the dressing and a dash of black pepper.

Bon chappétit!