By Teri Cayton
The Parsons Advocate
I have been having the worst luck lately. My idler bearing in the trusty Jeep started squeaking and I need to have that fixed then my hot water heater stopped working. Found out it was a burnt up thermostat and that in turn burned up the heating element. So I got new parts, took everything apart, put in new parts and nothing happened. Now I don’t any power to the lower thermostat, I don’t know if a wire burned up inside the tank or what. Momma Said, “Maybe the DIY’er needs to get a professional.
Then on top of that, when I was testing the water heater the pipes under my house started leaking. Now I think my brother and I are going to change out all the old pipes for new Pecs pipe. So maybe I won’t have to worry about leaks anymore. The way I found out it was leaking was when I was digging up some seedling flowers for my brother I heard it. That didn’t make for a very happy morning that day.
I guess everything happens for a reason and maybe I won’t have to sell a kidney to pay my water bill next month. I will say that I’ll be glad to get it fixed so I can take a hot shower. A sponge bath in the sink is just not cutting it. I think I will splurge and give all the dogs a bath as well. Momma Said, “Sorry about their bad luck.”
I am glad it is warm in our area so we are not freezing our butts off under the house fixing things. We will whip it all into ship shape and it will be better than new. (I hope!) I have faith that it will out come out in the wash (really bad pun but I had to throw it in there).
Chinese Five Spice Chicken Salad
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HOW TO SERVE
I like to serve the Chinese Five Spice Chicken Salad while the chicken is still warm, but it’s also delicious cold or at room temperature too. The chicken can be served sliced or shredded, resting on top or tossed in. It all depends on you and how you’d like it. If you’re making this salad ahead of time, or taking it to a party, toss everything together but wait to dress it with the vinaigrette until just before serving. It’s perfect for a quick and easy weeknight dinner and it’s full of goodness.
FEATURED RECIPE TECHNIQUES
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Chinese 5-Spice Chicken Salad
INGREDIENTS
- 1 POUND boneless skinless chicken thighs
- 1 TEASPOON Chinese 5-spice seasoning
- Salt and freshly ground black pepper
- Vegetable oil
- 1 head butter lettuce
- ½ head romaine lettuce
- 2 CUPS shredded red cabbage
- 1 carrot shredded
- 1 red pepper julienned
- ½ CUP roasted salted cashews
- 1 11-ounce can mandarin orange segments, drain and reserve juice
ASIAN DRESSING:
- ¼ CUP mandarin juice reserved from can
- 3 TABLESPOONS rice wine vinegar
- 2 TEASPOONS sugar
- 2 TEASPOONS soy sauce
- 1- INCH fresh ginger minced
- ½ CUP vegetable or canola oil
- Freshly ground black pepper
INSTRUCTIONS
- Drain the can of mandarin orange segments and reserve ¼ cup of the juice.
- Make the dressing by combining the mandarin orange juice, rice wine vinegar, sugar, soy sauce, and ginger in a bowl or food processor. While whisking or with the processor running, slowly pour in the oil until the dressing is emulsified. (It’s ok if it separates again – just whisk it back together.) Season with freshly ground black pepper. Refrigerate until ready to use.
- Season the chicken thighs on both side with the Chinese 5-spice seasoning, salt and freshly ground black pepper.
- Pre-heat a large skillet over medium-high heat. Add the vegetable oil and sauté the chicken thighs for 12 to 15 minutes, turning them over halfway through. Alternately, spritz the chicken thighs with a little vegetable oil and air-fry at 400°F for 10 to 12 minutes, turning them over halfway through. Transfer the cooked thighs to a cutting board and let them rest for a few minutes.
- While the chicken is cooking, assemble the salad. Cut the butter lettuce and romaine lettuce into bite-sized pieces and place in a large salad bowl. Add the red cabbage, carrots, and red pepper. Drizzle half of the dressing over the salad and toss together. Season with salt and freshly ground black pepper. Gently toss in the mandarin oranges and cashews. Transfer the salad to individual plates.
- Slice the cooked chicken thighs and place chicken on top. Serve immediately with the extra dressing at the table.