i'm becoming somewhat predictable

...well, as far as dinner is concerned. to call me predictable would be like calling mark wahlberg unattractive. they're just two things that don't belong in the same sentence. i like to keep people on their toes.

so. like i was saying before i was distracted by thoughts of mark wahlberg's biceps and boston accent.

i made a predictable dinner last night. a salad. but a damn good one.

this, my very faithful friends, is my version of a thai chicken salad.


thai chicken salad
(serves two)

the what:
1 lb pre-marinated asian chicken thighs*
1 head napa cabbage, thinly shredded**
1/4 head red cabbage, thinly shredded
1/2 english cucumber, thinly sliced
1/4 cup cilantro, chopped
2 carrots, shredded
1/4 red onion, thinly sliced
2 scallions, light green and white parts
1/2 cup chinese crunchy lo mein noodles
1 tbsp sesame seeds
3-4 tbsp thai peanut dressing***

*i'm very lucky. our local grocery in nyc has these amazing pre-marinated korean chicken thighs that melt in your mouth, are organic, sugar-free, and just plain damn delicious. so i cheat. so sue me. but you can totally substitute chicken breasts with your own superior marinade and i'm sure it'll be just dandy. **you guys. a mandolin will be your best friend with this salad. unless you really enjoy chopping all of those veggies, then by all means, have at it. i say, fuck that noise, make things easier on yourself. i used a mandolin to slice/shave everything into the thinnest ribbons possible because that's just how i roll. ***i made my own because i don't believe in buying pre-made dressings. i know it had rice wine vinegar, red thai chili paste, almond butter, tamari, toasted sesame oil, and peach nectar; i just don't remember the actual measurements. wing it, maybe? if you're not comfortable with that concept, i'm sure that you could buy something very similar and almost as delicious.

the how:
so i cooked my chicken in the oven at 400 for twenty minutes. i let it rest for around 7 minutes and then sliced thinly. if you use different chicken than what i suggest, i have no control over how your chicken turns out. so there's that. ps. trader joe's has an amazing 'soyaki' marinade that you could use for your chicken thighs or breasts if your market doesn't measure up to nyc standards. yes, i'm aware that i'm being a nyc snob. sorry, i'm not sorry.

while the chicken is cooking, in a large glass bowl, combine all of the other ingredients, minus the dressing. add the dressing lastly because nobody enjoys a soggy salad. after slicing the chicken, toss the salad with the dressing. place the salad into a wide shallow bottom bowl and layer the chicken on top. sprinkle with extra crunchy lo mein noodles and sesame seeds for even more crunch, but, mainly because it just looks pretty and i believe in styling your food, even if you're the only one who's going to see it.

dig in! you can thank me later...