Here at Pepper, we’re all for people cooking their own food. (Why would we be making recipes if we weren’t?) So we’re always excited when people reach out to us asking for tips, recommendations, or help. Xian Lim—you’ve probably heard of him—dropped by our studio to learn a few kitchen tricks from our chef, Kimmie. She taught him how to butcher a chicken, suprême an orange, and shred cabbage. And of course, before he left, we had to test his new skills. You know, just to make sure he didn’t forget.
Xian gets a solid “Not bad” from us.
We asked him to make a simple salad recipe, one that uses all three techniques he learned. At the end, we asked the question: can Xian Lim cook? Watch the video—and the first episode of our new series, “Can They Cook?”—to find out. (And to watch our own #KimXi tandem.) For all you who want to try making the salad at home, too, find the recipe below.
Asian Chicken Salad
Serves: 4 people
Active time: 40 mins
Total time: 40 mins
2 large chicken breasts
3 heads lettuce, cut into 1-inch pieces
½ head purple cabbage, shredded
¼ head cabbage, shredded
2 oranges, supremed
½ cup carrots, shredded
½ cup cilantro
¼ cup green onions, sliced
¼ cup peanuts, chopped
½ cup olive oil
2 tbsp. sesame oil
1 tbsp. soy sauce
2 tbsp. rice wine vinegar
¼ cup orange juice
½ tsp. red chili flakes
½ tbsp. sesame seeds
Salt and pepper, to taste
Remove the breasts from a whole chicken and set aside in a large bowl.
Prepare all the ingredients/vegetables for the salad, placing the prepared ingredients into separate bowls.
Set aside until ready to use.
For the dressing, add all the ingredients into a large jar.
Close the lid and shake until well combined.
Season with salt and pepper, to taste.
Pour out half the dressing into the bowl with the chicken, and move the chicken until well coated.
Set aside to marinate for 15 minutes, then set aside the dressing in the jar for serving.Heat a grill pan over medium-high heat.
Once hot, add the chicken breasts to the grill.
Cook chicken undisturbed for 5 minutes, lowering the heat if the chicken begins to brown too quickly.
When browned, flip the chicken over and continue to grill until the thickest part of the breast registers 165F (75C) on the thermometer.
Remove chicken from the grill when cooked and set aside to rest on a cutting board.
When cool enough to handle, slice the chicken for serving and set aside with the salad ingredients.
To assemble the salad, take a large platter and place the lettuce in one flat layer.
Take the remaining salad ingredients and the sliced chicken and arrange them over the lettuce, either in sections or evenly distributed over the top.
Spoon over the remaining dressing before serving.
Note: You may opt to buy chicken breasts and orange slices for the recipe, instead of butchering a chicken and supreming an orange yourself.