Emma Coburn’s Asian chicken salad: the perfect light summer meal

Emma Coburn and husband are always on the hunt for easy, nutritious meals. "A few high-profile athletes have shared their recipes and published cookbooks, and we’ve found some delicious, simple recipes that we want to share," says the three-time U.S. Olympian and 10-time national champion.  Emma Coburn’s cookbook, The Runner’s Kitchen, is a must read.

Coburn will be competing in the 3,000m women’s steeplechase final on Wednesday evening. What better time to try out one of her recipes?

Emma’s Asian Chicken Salad

Ingredients

4 boneless, skinless chicken breasts (I often use a rotisserie chicken from the grocery store, shredded)

2 tsp salt

2 tsp freshly ground black pepper

5 cups shredded napa cabbage (I use a bag of premade coleslaw)

1 cup shredded red cabbage or radicchio

1/2 cup chopped scallions

1 cup chopped fresh cilantro (optional), plus whole leaves to garnish

1/2 cup chopped onion

1 cup diced cucumber

1 cup diced red bell pepper

1 cup toasted peanuts

For the dressing

1/2 cup vegetable oil

1/2 cup rice wine vinegar

2 tbsp sesame oil

1 tbsp granulated sugar

2 tbsp soy sauce

2 tbsp sriracha

2 tbsp freshly squeezed lemon juice

1 tsp salt

1 tsp freshly ground black pepper

Directions

Preheat the oven to 375 F (190 C) and line a baking sheet with parchment paper. Sprinkle the chicken thighs with salt and pepper. Place the chicken on the prepared baking sheet, and roast for 30-35 minutes or until the juices run clear and the chicken reaches an internal temperature of 165 F (75 C). Remove and set aside to cool.

To make the dressing, combine all dressing ingredients in a food processor or blender, and blend until fully emulsified and creamy.

Shred the cooled chicken and place it in a large bowl. Toss with the napa cabbage, red cabbage, carrots, scallions, cilantro, red onion, cucumber and red pepper. Add your desired amount of dressing, toss again, and divide evenly among serving plates. Top each serving with cilantro leaves and peanuts if desired.

posted Wednesday July 20th
by Keeley Milne