Welcome fall with Quil Ceda Creek Casino’s Asian chicken salad with a vegetable medley. (Quil Ceda Creek Casino)

Welcome fall with Quil Ceda Creek Casino’s Asian chicken salad with a vegetable medley. (Quil Ceda Creek Casino)

Taste of Tulalip: Asian chicken salad with vegetable medley

Set the stage for fall with a Quil Ceda Creek Casino favorite featuring a kaleidoscope of colorful ingredients.

  • Tuesday, September 21, 2021 1:30am
  • Life

By Chris Cepeda / Special to The Herald

Summer is nearly behind us, and the bright shades of autumn are on the horizon. Our menu at The Landing at Quil Ceda Creek Casino features a tasty dish capturing the best elements of both seasons.

A favorite of our visitors, the Asian chicken salad with an Asian vegetable medley serves up plenty of bold, fresh flavors with a kaleidoscope of colorful ingredients. Matching this beautiful presentation, we suggest the Skinny Razz, a delicious cocktail to help set the stage for the fall season.

Asian chicken salad

2 pineapple boats (Skin on pineapple quarter, core removed)

10 ounces field green mix

¼ teaspoon fresh ginger

4 tablespoons toasted sesame oil

¼ teaspoon fresh garlic

12 ounces Asian vegetable medley (see recipe below)

4 ounces fresh pineapple pieces

4 ounces mandarin pieces

4 ounces plum sauce

8 ounces thinly sliced chicken strips (made from tenders)

¼ teaspoon fresh diced cilantro

2 vegetable egg rolls

Place the toasted sesame oil in a wok (or large frying pan) set to medium-high heat or 360 degrees.

Add the fresh chopped garlic, fresh chopped ginger and stir-fry for 2 minutes.

Add the Asian vegetable medley with the fresh pineapple pieces and chicken strips. Stir-fry together for 2 minutes.

Add the mandarin pieces and plum sauce, then stir-fry for 2 more minutes.

Arrange each “pineapple boat” in the center of a rectangle plate. To make a pinapple boat, keep the skin on and quarter and core the fruit.

Place the field green mix over the pineapple boat.

Evenly pour the hot stir-fry over the lettuce and sprinkle the fresh cilantro over the dish.

Place the egg roll in the center; serve with a side of plum sauce.

Makes 2 servings.

Asian vegetable medley

1 tablespoon toasted sesame seed oil

1 teaspoon diced ginger

1 teaspoon diced garlic

½ cup poached broccoli florets

½ cup sliced fresh yellow onion

½ cup fresh bean sprouts

½ cup bias-cut and peeled celery

½ cup roasted and sliced carrots

½ teaspoon low-salt soy sauce

Heat a saute pan on medium-high heat. Add the oil, garlic and ginger and stir together.

Combine all the vegetables; stir and cook until they become hot throughout.

Add the soy sauce, stir-fry for 1 minute and remove from the heat.

Makes 2 servings.

Skinny Razz

1¼ ounces Bluewater Vodka

¾ ounce Bluewater Limoncello

½ ounce Agave

2 ounces Lime Sour

2 ounces Raspberry Puree

Place all ingredients into a martini shaker full of ice. Shake well, and strain into a sugar-rimmed coupe glass.

Chris Cepeda is the kitchen manager at Quil Ceda Creek Casino, managing kitchen operations throughout the new casino including its full-service restaurant, The Landing. Specializing in Asian cuisine, Cepeda has 28 years of culinary experience at resort properties.

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