***WINNER WINNER CHICKEN DINNER! ***
***WINNER WINNER CHICKEN DINNER! ***

Well, it's actually chicken salad...

Many congratulations to ErinH for being the winner of the Love of Eating gift card give-away.

The prize gives ErinH an extra $250 to spend at Mountain Equipment Co-op, just in time for the winter holiday season and there’s free shipping until December 7!
Fist pump.

I’d like to thank all the lovely Love of Eating readers that took the time to send in recipes to participate in this draw. I will be making my way through all the recipes and publishing them on Love of Eating, but it may take a while...And of course thank you again to Healthy Families BC for providing the generous prize. ErinH you must share with me what you end up purchasing at MEC. I'm nosey, I know.

To enter the draw, y'all had to send in recipes, ErinH sent in the following recipe that she prepares on busy nights. She calls it Asian Chicken Salad. Here’s my attempt:

This is what you’ll need for the salad:

Fill a large salad bowl with bagged coleslaw or shredded cabbage/carrot
Add:
Sliced chicken breasts(to make it easy we buy the bbq chicken and use that)
One sliced red pepper
One can of baby corn chopped in thirds
A cup of bite sized pieces of broccoli
A cup of bite sized pieces of cauliflower
2 stalks of green onion
A big handful of chopped cilantro
Sesame seeds

Chop, chop, chop. The market did not have cauliflower on hand, and I didn’t want to go on a hunt for it, so I just use broccoli. I rub the chicken breast with salt, pepper and a clove of garlic, and then slap it on the grill.

Here’s what you need for the dressing:

For dressing mix:
3 TBSP Sesame oil
1 TBSP rice vinegar
2 tsp grated fresh ginger
1 splash of fish sauce
2 TBSP soy sauce
1 TBSP Sweet chili sauce
squeeze half a lime

I toss the dry salad in the main salad bowl, and then move a serving or two to another large bowl to toss with the dressing. I know this is probably creating an extra step that’s not needed, but I want to store my extra salad in the fridge “dry.” The dressing is tangy and sweet with a nutty aroma from the sesame oil. I lightly toast the sesame seeds in a dry pan for a few minutes. You can toss the sesame seeds in with the veggies but I decide to sprinkle them on afterwards.

After tossing the salad in dressing, I plate the serving and add the grilled chicken with a pinch of sesame seeds.
Winner, winner, chicken dinner*! There you have it my friends, ErinH’s Asian Chicken Salad. It makes a lot of salad. I'll take it with me to work for lunch tomorrow too.

*Yes, I snuck that in again. It’s fun to say, no? I’ve been exclaiming, “Winner, winner, chicken dinner” all weekend since the draw.

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