Thai Vegetable Slaw with Chicken by Simon Kattar

Ingredients

1 jar of Sable & Rosenfeld Red Pepper Thai Bruschetta

1½ Tbsp sesame oil

1 cup julienned colorful heirloom carrot (soaked in water until ready to use)

½ cup  julienned  jicama, peeled (soaked in water until ready to use)

½ cup julienned English cucumber

½ cup julienned red and green sweet pepper

½ cup julienned Roma tomatoes, seeded, center part removed

1 cup of baby kale

1 red onion, halved and thinly sliced

1 cup rice vinegar

1 cup water

½  tsp salt

¼  tsp black peppercorns

1 bay leaf

1 sprig fresh thyme

4 Chicken Breasts (or Salmon Fillets)


Optional garnishes:

Sesame seeds

Sprouts or micro greens 

Basil

Edible flower petals

Sable & Rosenfeld Tipsy Tapas Sweet Peppers  

Sable & Rosenfeld Vodka Jalapeño Tipsy Olives

Preparation

Salad Dressing:
In a small bowl, mix together:
1 cup Sable & Rosenfeld Red Pepper Thai Bruschetta
1½ Tbsp of sesame oil 

Pickled Red Onion:
Cut 1 red onion in half, slice thinly and set in a bowl. In a small pot, bring the vinegar, water, sugar, salt, bay leaf, fresh thyme, and black peppercorns to a boil for 2 minutes. Pour brine over onions and let sit at room temperature for 1 hour…this can be done ahead of time.

Thai Chicken:
Preheat oven to 350 degrees.
Bake chicken breast for 20 minutes.
Remove chicken breasts from oven.
Cover each breast generously with Sable & Rosenfeld Red Pepper Thai Bruschetta.
Place chicken back into oven to bake for another 5-8 minutes.
Remove and slice.

OR

Thai Salmon:
Preheat oven to 350 degrees.
Bake salmon for 12-15 minutes.
Remove salmon from oven.
Cover each piece generously with Sable & Rosenfeld Red Pepper Thai Bruschetta.
Place salmon back into oven to bake for another 5 minutes.
Remove and slice.

TO SERVE:  

Spoon ¼ cup of the dressing into a large mixing bowl. Remove the julienne of vegetables from the water and drain. Remove and drain desired amount of pickled red onion. Add to the bowl and toss all the vegetables together (heirloom carrot, English cucumber, jicama, peeled red and green sweet pepper, baby kale, and Roma tomatoes and pickled onions).

Neatly pile onto serving platter and drizzle the remaining dressing over the vegetables evenly.

Garnish (with sesame seeds, sprouts or micro greens, basil, edible flower petals, Sable & Rosenfeld Tipsy Tapas Sweet Peppers or Vodka Jalapeño Tipsy Olives).

Top with sliced Red Pepper Thai Bruschetta crusted chicken breasts (or Thai salmon fillets).

A note from the chef, Simon Kattar:

“I love this dish. The various shades of color make you stop to check what’s in there: heirloom carrots, cucumber, jicama, basil, baby kale, pickled red onion, red and green sweet pepper. It is the perfect spring and summer dish. Serve with Sable & Rosenfeld Red Pepper Thai Bruschetta crusted chicken breast or your favorite grilled fish.”


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Thai Vegetable Slaw with Chicken by Simon Kattar

1 jar of Sable & Rosenfeld Red Pepper Thai Bruschetta

1½ Tbsp sesame oil

1 cup julienned colorful heirloom carrot (soaked in water until ready to use)

½ cup  julienned  jicama, peeled (soaked in water until ready to use)

½ cup julienned English cucumber

½ cup julienned red and green sweet pepper

½ cup julienned Roma tomatoes, seeded, center part removed

1 cup of baby kale

1 red onion, halved and thinly sliced

1 cup rice vinegar

1 cup water

½  tsp salt

¼  tsp black peppercorns

1 bay leaf

1 sprig fresh thyme

4 Chicken Breasts (or Salmon Fillets)


Optional garnishes:

Sesame seeds

Sprouts or micro greens 

Basil

Edible flower petals

Sable & Rosenfeld Tipsy Tapas Sweet Peppers  

Sable & Rosenfeld Vodka Jalapeño Tipsy Olives

Preparation

Salad Dressing:
In a small bowl, mix together:
1 cup Sable & Rosenfeld Red Pepper Thai Bruschetta
1½ Tbsp of sesame oil 

Pickled Red Onion:
Cut 1 red onion in half, slice thinly and set in a bowl. In a small pot, bring the vinegar, water, sugar, salt, bay leaf, fresh thyme, and black peppercorns to a boil for 2 minutes. Pour brine over onions and let sit at room temperature for 1 hour…this can be done ahead of time.

Thai Chicken:
Preheat oven to 350 degrees.
Bake chicken breast for 20 minutes.
Remove chicken breasts from oven.
Cover each breast generously with Sable & Rosenfeld Red Pepper Thai Bruschetta.
Place chicken back into oven to bake for another 5-8 minutes.
Remove and slice.

OR

Thai Salmon:
Preheat oven to 350 degrees.
Bake salmon for 12-15 minutes.
Remove salmon from oven.
Cover each piece generously with Sable & Rosenfeld Red Pepper Thai Bruschetta.
Place salmon back into oven to bake for another 5 minutes.
Remove and slice.

TO SERVE:  

Spoon ¼ cup of the dressing into a large mixing bowl. Remove the julienne of vegetables from the water and drain. Remove and drain desired amount of pickled red onion. Add to the bowl and toss all the vegetables together (heirloom carrot, English cucumber, jicama, peeled red and green sweet pepper, baby kale, and Roma tomatoes and pickled onions).

Neatly pile onto serving platter and drizzle the remaining dressing over the vegetables evenly.

Garnish (with sesame seeds, sprouts or micro greens, basil, edible flower petals, Sable & Rosenfeld Tipsy Tapas Sweet Peppers or Vodka Jalapeño Tipsy Olives).

Top with sliced Red Pepper Thai Bruschetta crusted chicken breasts (or Thai salmon fillets).

A note from the chef, Simon Kattar:

“I love this dish. The various shades of color make you stop to check what’s in there: heirloom carrots, cucumber, jicama, basil, baby kale, pickled red onion, red and green sweet pepper. It is the perfect spring and summer dish. Serve with Sable & Rosenfeld Red Pepper Thai Bruschetta crusted chicken breast or your favorite grilled fish.”