I made the salad components and chopped the potatoes ahead of time so when it came time to get dinner started there was minimal work. All I had to do was season the chicken, put the potatoes on a baking sheet then right before serving everything, toss the salad.
BBQ Chicken- there wasn't much of a recipe for this... I had boneless chicken thighs that I seasoned with Bosari seasoning then topped with some BBQ sauce and baked in the oven until cooked through.
Napa Cabbage Salad (serves 2)
1/2 head napa cabbage
1/2 bunch minced green onions
2 tbsp butter
1/2 of a (3 ounce) package ramen noodles, broken
1 tablespoons sesame seeds
1/2 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Cook until lightly browned, do not burn... watch carefully. Set aside.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. (**This will be too much dressing so only put a small amount on your salad and toss THEN decide if you need a little more, but you will definitely not use it all.)
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Cut into quarters small red potatoes then place them into a zip-lock bag. Pour 1 tbsp of canola oil into the bag and mix the bag around to coat the potatoes with the oil. Place potatoes on a baking sheet and baked in oven at 400 until cooked and browned.
After removing the potatoes from the oven grate some fresh parmesan cheese on the potatoes and sprinkle with kosher salt and pepper.