- Serves: 6 – 8
- Preparation Time: 20 minutes
- Total Cooking time: 20 minutes
This is my own personal east-meets west take on the classic Chef salad, which has always been one of my favorites as it is one of those meals that just hits the spot when appetites are not at their usual either due to the late heat of summer, or as it is now in that in between part of the year around here where the last gasps of warm weather are interspersed with brisk chilly nights and your body just does not quite know what to make of the weather. Try this at your next family dinner, perhaps alongside a light soup perfectly suited for the cooling weather.
|12||oz||BBQ pork (available in most deli sections)|
|12||oz||chicken breasts, boneless skinless grilled or poached|
|6||Whole||Tea Eggs, peeled and quartered|
|12||oz||fresh mozzarella cheese|
|8||oz||crumbled feta cheese|
|2||cup||carrots cut julienne|
|2||cup||daikon radish or jicama cut julienne|
|2||cups||shelled edamame (soy) beans|
|6||oz||canned bamboo shoots cut julienne|
|2||cups||red bell pepper cut julienne|
|1/2||head||nappa cabbage (also called Chinese white cabbage)|
Rinse off the lettuce and cabbage well and tear into large bite sized pieces into a large bowl. Toss to mix well, cover with a damp paper towel and set aside in the refrigerator. Next, slice the BBQ pork and chicken into matchstick sized pieces, then slice the mozzarella into 1/8″ thick slices. Remove the lettuce-cabbage mixture from the refrigerator and arrange the ingredients in a decorative pattern on the top of the salad such as in concentric rings or in a radial starburst pattern over the top of the greens. Garnish with fried chow mein noodles or wonton strips, and serve with ginger-kefir lime dressing.