Asian Chicken Salad

I'm not sure what makes this salad Asian. Perhaps the cabbage? Or the Turmeric? Or perhaps it is actually better described as chicken salad everyone will like.

Begin by slicing your chicken breast (1/2 breast per person) into long narrow, about 1 1/2 inch wide, strips. (This is for 2 breasts) Place into a bowl with 2 tsp sesame oil, 1 tsp turmeric, salt, pepper, and oh let's say 1/2 tsp garlic powder. Stir well. Add t tblsp olive oil. This will help to keep the chicken moist as it cooks. Now let that hang out and "get happy" for about an hour.
Next, put 4 eggs in a pan and cover with water. Bring to a boil. Cover and turn off heat. Let sit for 15 min.

In the meantime, slice cabbage as thin as possible, more like shave it, until you have about 1 cup. Slice an avocado and two medium tomatoes.

Always buy the best tomatoes the store has. It is worth the extra 50 cents to get something great, instead of wasting the first 50 cents to get something with no flavor. In the summer, buy local, the rest of the year, look for on the vine "hot house." The vine will keep the sugars in the tomatoes from being used up so fast by the cells, and hot house means it grew in a green house.

Okay, now slice 1/4 cup of red onion, thin is key here as well. Thick onion is spicy, thin delicate onion is sweet and refreshing!

Now pour out the hot water from your eggs and fill the pot with cold water. Whack each egg on the narrow end and put back into the pot. Let sit another 5 minutes. This will make peeling the egg SOOO easy.

Now, mix your cabbage with 1/2 bag of romaine lettuce. I buy bagged lettuce because you only serve sandy greens once and your learn the value of machine washing.

Top with the tomato, avocado, and red onion. I like to mix this in a separate bowl, then pour them over top of the lettuce and cabbage mix.

Now it's time to cook the chicken. Place a piece of foil onto a jelly-roll pan and add 4 tblsp vegetable oil, spread thin. Lay out chicken so it isn't touching. Put into a cold oven. Turn oven on to 450 degrees. Cook 10 min.

Top salad with chicken. Next pour olive oil over the whole thing, maybe 4 tblsps. Now squeeze 1/2 lemon over the top of that. Season with salt and pepper.
Ta-da!