Emma Coburn’s Asian hen salad: the proper mild summer time meal

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My husband and I each run, and I’m all the time on the hunt for simple, nutritious meals. A couple of high-profile athletes have shared their recipes and revealed cookbooks, and we’ve discovered some scrumptious, easy recipes that we now have on repeat. Three-time U.S. Olympian and 10-time nationwide champion Emma Coburn’s cookbook, The Runner’s Kitchen, has grow to be a favorite useful resource.

Coburn will probably be competing within the 3,000m girls’s steeplechase remaining on Wednesday night. What higher time to check out one among her recipes?

Emma’s Asian Hen Salad


4 boneless, skinless hen breasts (I typically use a rotisserie hen from the grocery retailer, shredded)

2 tsp salt

2 tsp freshly floor black pepper

5 cups shredded napa cabbage (I take advantage of a bag of premade coleslaw)

1 cup shredded crimson cabbage or radicchio

1/2 cup chopped scallions

1 cup chopped contemporary cilantro (non-compulsory), plus entire leaves to garnish

1/2 cup chopped onion

1 cup diced cucumber

1 cup diced crimson bell pepper

1 cup toasted peanuts

For the dressing

1/2 cup vegetable oil

1/2 cup rice wine vinegar

2 tbsp sesame oil

1 tbsp granulated sugar

2 tbsp soy sauce

2 tbsp sriracha

2 tbsp freshly squeezed lemon juice

1 tsp salt

1 tsp freshly floor black pepper

World Athletics Championships Eugene, Oregon, USA July15-26, 2022
Photograph: Kevin Morris


Preheat the oven to 375 F (190 C) and line a baking sheet with parchment paper. Sprinkle the hen thighs with salt and pepper. Place the hen on the ready baking sheet, and roast for 30-35 minutes or till the juices run clear and the hen reaches an inside temperature of 165 F (75 C). Take away and put aside to chill.

To make the dressing, mix all dressing elements in a meals processor or blender, and mix till absolutely emulsified and creamy.

Shred the cooled hen and place it in a big bowl. Toss with the napa cabbage, crimson cabbage, carrots, scallions, cilantro, crimson onion, cucumber and crimson pepper. Add your required quantity of dressing, toss once more, and divide evenly amongst serving plates. Prime every serving with cilantro leaves and peanuts if desired.


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