I love Asian Chicken salads.  This salad is perfect as an entrée or even a side dish.  The dressing keeps well refrigerated for 1 week and is delicious drizzled over grilled vegetables or used as a dip for crudité, chicken, beef or pork skewers or as a sauce for boiled shrimp.

INGREDIENTS:

1 #                          boneless, skinless chicken breasts

1 8oz                      package Udon noodles

1                              red bell pepper , julienne sliced

1                              cucumber, seeded and julienned

3                              celery ribs, julienne sliced

2 heads                                baby bok choy, blanched and thinly sliced

1#                           asparagus, blanched and cut on the diagonal

1                              carrot, julienne sliced

¼ C                         dry roasted peanuts, chopped

½ C                         cilantro, chopped

½ C                         scallions, chopped

VINAIGRETTE INGREDIENTS:

1T                           fresh ginger, grated

1/2C                       tahini or substitute  peanut butter thinned with 3T hot water

3T                           low sodium soy sauce

½ C                         rice wine vinegar

1 T                          sambal olek (available in Asian Markets)

1T                           sesame oil

½ C                         low sodium chicken stock

Salt and freshly ground black pepper

METHOD:

Poach chicken breasts in 4C salted water.  You may season water with ginger, garlic and jalapeno if you like.  Bring water to a simmer over medium heat.  Add chicken breasts to the pot and bring back to a simmer.  Immediately turn off heat, cover pot and let sit for 10 minutes.  Test for doneness.  If chicken is not cooked through, return pot to heat and bring back to a simmer.  Turn off heat and let sit an additional 2 minutes.  Chicken should register 160 degrees on a meat thermometer.  Remove chicken from broth and cool.  Shred into bite size pieces.  Set aside in the refrigerator while you prepare the other ingredients.

Prepare the Vinaigrette.  Combine all ingredients for the vinaigrette whisking well to combine. Set aside.

Cook the noodles according to package directions.  When noodles are almost cooked through add sliced asparagus and bok choy.  Drain, rinse with cold water and drain again.

Place noodles, julienned vegetables, herbs and shredded chicken in a large bowl.  Toss salad with vinaigrette.  Adjust salt and pepper.  Sprinkle with chopped peanuts and serve.

Note:  Extra vinaigrette keeps well refrigerated for 1 week and is delicious drizzled over grilled vegetables or used as a dip for crudité, chicken, beef or pork skewers or as a sauce for boiled shrimp.

Serves 4 as an entrée / 6 as a side dish

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This is a perfect Easter brunch dish.  It pleases both types of brunch goers; those who prefer breakfast and those who prefer lunch fare. The crepes can be made ahead of time and the filling comes together in a snap.  The sauce can also be made ahead and reheated right before use.  For those who want a more breakfast centered brunch, a poached egg on top is a delicious addition.

CREPE INGREDIENTS:
2  egg whites
1 ¼ C skim milk
1 ¼ C whole wheat flour
2T olive oil
¼ t kosher salt
8 oz ham, chopped
½ C shredded Swiss cheese
1# asparagus, trimmed and blanched

SAUCE INGREDIENTS:
2 T unsalted butter
2T flour
1C low-sodium chicken stock
½ C skim milk
3T grainy Dijon mustard
¼ C spinach, chopped
salt and pepper to taste

DIRECTIONS:
Prepare the crepes:
1.) Combine egg whites, milk, whole wheat flour, oil and salt in a large bowl.  By hand or by using an immersion blender, mix on low speed until ingredients are thoroughly combined.  Cover batter and refrigerate 1 hour.
2.) Heat an 8″ nonstick skillet over medium high heat.  Lightly spray with olive oil pan spray.  Measure ¼ C into pan and immediately swirl pan to evenly coat bottom.
3.) Cook crepe until edges begin to brown and crepe slides easily in pan.  Loosen crepe with a spatula and carefully flip it over.  Cook on the second side until cooked through, about 1 minute.  Transfer crepe to a plate to cool.
4.) Once cooled, crepes can be stacked between pieces of parchment or waxed paper.  Wrap in plastic film and store in refrigerator or freezer.

Prepare the sauce:
1.) Melt butter in small saucepan over medium heat.  Add flour and cook for 1-2 minutes. Take care not to brown butter and flour mixture.  Carefully whisk in milk and stock.  Bring sauce to a boil, reduce heat and simmer until sauce has thickened slightly.  Whisk in mustard and chopped spinach.  Adjust salt and pepper.

Assemble crepes:
1.) Lay crepe on work surface and top with 2T ea of the chopped ham and Swiss cheese.  Lay 2 pieces of asparagus down center of each crepe and roll into a cylinder.  Once all crepes have been filled, arrange on an ovenproof service platter and place in 350 degree oven for 10-15 minute or until heated through.  Remove from oven and pour 1 C sauce over the top of crepes.  Return to oven and heat until sauce is browned and bubbly.  Top each serving with poached egg and extra sauce if desired.

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