Asian Buffalo Chicken Salad

I am loving yoga. I've been doing the Jillian Michaels Yoga Meltdown, which is an amazing workout. She doesn't just do the yoga poses, she adds dynamic movement to get your heart rate going and burn more calories. Ironically, I feel more energized after doing this workout, whereas with other workouts - which have been amazing, too - I feel totally wiped out and just want to lay on the floor. I'm not a particularly flexible or coordinated person, so yoga in my living room is probably about as far as I'll go.

When I lost all the recipes in my ChefTap app a few weeks ago, this was one I never recovered. Fortunately, I remembered roughly how I'd made it. The only meat left in the house was chicken, so that was "What's for dinner." This is seriously so yummy. It has just the right amount of spice, and the flavor layers are pretty yummy. It's very easy to adjust the spice level to your liking.

I used to use the packaged cole slaw mix (cabbage and carrots), but when I had to take carrots off the menu, I tried grating my own cabbage with the mandolin. It didn't work. But a kitchen knife makes quick work of it. Mmm!

Ingredients:
Olive oil or cooking spray
3 large chicken breasts, trimmed
1/2 sweet onion, diced
1/2 bell pepper (red or green), diced
3 egg yolks (reserve whites for another recipe)
1 tsp lemon juice
1 tsp dijon mustard
Sea salt & ground black pepper to taste
3 T. olive oil
Frank's Red Hot, to taste (I use about 20-25 dashes)
Buffalo Tabasco, to taste (I use about 4-5 drops)
1-2 tsp chili powder
1 T. Bragg's Liquid Aminos
1 tsp fish sauce
1/2 head cabbage, thinly sliced

Directions:
Split chicken breasts in half lengthwise. Preheat a skillet with a tight fitting lid over medium heat. Coat with a drizzle of olive oil or cooking spray. Arrange chicken breasts in pan, cover, and cook until no longer pink, flipping every 2 to 3 minutes. When thoroughly cooked through, remove from heat and place in a large mixing bowl. Shred chicken using two forks.

While chicken is cooking, prepare the rest of the recipe. Preheat a medium-sized skillet over medium heat. Drizzle a little olive oil or coat with cooking spray. Add pepper and onions and sautee until starting to carmelize, about ten minutes. Stir frequently so they don't burn. When finished, remove from heat.

To make the dressing, put egg yolks, lemon juice, mustard, salt and pepper in the beaker of an immersion blender. Whip until mixture is bubbly. Add olive oil, a few drops at a time to start, until mixture starts to thicken. Continue adding olive oil while blending until mixture is thick like mayo.

Use a rubber spatula to put "mayo" in a small mixing bowl. Add Red Hot, Tabasco, chili powder, Liquid Aminos and fish sauce. Stir well and adjust seasonings if necessary.

Combine chicken, onions, peppers and sauce in a large saucepan over medium heat. Stir frequently until starting to warm, then add cabbage. Heat through. You want the cabbage slightly wilted but not completely cooked.

Makes 6-8 servings.