Crispy Asian Chicken Salad

Do you wanna know what the problem with spring is? Two words...the weather.

When I was planning my menu for this week it was 74 degrees outside. The windows in the house were flung open and a soft breeze was ruffling my hair. Life was good. This Crispy Asian Chicken Salad sounded like a wonderful, light, healthy way to welcome spring.

Fast forward to today. It's 38 degrees outside and the sky is spitting snowflakes. Not enough snow to close school, oh no, just enough to make the thought of a cool refreshing salad seem ever so wrong. But you know what, I hate change. I really do. This salad is what I planned for today, and that's that.

It was wonderful. Really wonderful. I think there are all kinds of different ways you can use this. The chicken and the marinade could be used in any kind of Asian style chicken dish. And I discovered that raw zucchini is good! Much better than cooked zucchini. It's creamy and bland and totally takes the flavor of the dressing. When I googled this recipe, I found a different version than the one in the book. I think I'll try that one too!

Crispy Asian Chicken Salad
from Tyler Florence: Stirring the Pot
Serves 2

Glaze
1 1/2 inch piece ginger, peeled and grated
1 tablespoon toasted sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon honey
2 tablespoons reduced-sodium soy sauce

extra-virgin olive oil
1 large boneless chicken breast (skin on), halved (mine was skinless)

1 zucchini, sliced lengthwise
6 wonton wrappers, cut into strips, deep-fried, salted (I baked mine - and forgot about them - hence the brownness)
1/4 bunch fresh cilantro, for garnish

Preheat oven to 375. For the glaze, combine the ginger, sesame seeds, sesame oil, honey, and soy sauce in a small bowl and stir to mix. Set aside. (I set aside 1/2 and used the rest as a dressing, because there was plenty.)

In a large saute pan heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Season the chicken on both sides with salt and pepper. Place the breasts, skin sides, down, in the pan and sear for 3 to 5 minutes,until golden. Turn the breasts over and, using a pastry brush, liberally brush the glaze on top of the skin. Place the whole pan in the preheated oven and roast for 7 to 10 minutes, until chicken juices run clear (180f). Baste with glaze throughout cooking so the breast remains moist and tender. Let chicken stand until ready to serve the salad, then slice chicken.

Arrange zucchini strips on the bottom of a plate and top with sliced chicken breast. Scatter crispy wonton strips on top and drizzle with pan juices. Garnish with cilantro.

This will be my entry for this week's Tyler Florence Fridays. Be there or be square.