a taste of the orient.

remember these?  I know you were drooling over them, so I thought I'd share the recipe.  

they were sooo yummy!  perfect for dinner or a luncheon.  do people still do those?  I kind of forgot about luncheons living here in Flagstaff.  I suppose I could invite Ruth and Kristi every week.  they probably wouldn't even complain. and a huge thank you to Deb for emailing this recipe to me.
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here's the recipe:
Asian Chicken Salad
6 servings

• chicken skewers with peanut sauce (see recipe below)
• 1/4 medium head Napa cabbage, shredded
• 1/4 medium head red cabbage, shredded
• mixed greens and spinach
• 2 large carrots, shredded
• 1/2 cucumber, julienned
• 1/2 cup slivered almonds, toasted
• 1 can mandarin oranges, drained
• 3 green onions, chopped
• 1/2 bunch cilantro, coarsely chopped

Dressing:

• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 Tbsp white sugar
• 2 Tbsp ground ginger
• 2 Tbsp soy sauce
• 1 Tbsp vegetable oil
• 1 tsp ground coriander
• 2 tsp prepared yellow mustard

Whisk together dressing ingredients until sugar is dissolved.  serve with salad.
Chicken Skewers with Peanut Sauce

• 1/4 cup Kraft Catalina dressing
• 3 Tbsp peanut butter
• 1 Tbsp soy sauce
• 1 lb boneless, skinless chicken tenderloins (or enough for two per person)
• 2 Tbsp dry roasted peanuts, chopped

MIX dressing, peanut butter and soy sauce in large bowl until well blended.  Add chicken; toss to coat.  Cover; refrigerate 10 minutes to marinate.
PREHEAT broiler.  Remove chicken from marinade.  Thread chicken evenly onto 8 soaked wooden or metal skewers.  Place on rack in broiler pan.
BROIL, 4-6 inches from heat.  4 minutes on each side or until cooked through. Serve sprinkled with peanuts.
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enjoy!  and I promise, you won't have to dress up like these two either.

-jessica