Korean Bean Sprout Salad with Chicken

Step 1: Chicken ... As I mentioned, you can use leftover rotisserie chicken, shredded or diced; roast or grill your own chicken and dice; or you can serve it sliced over the top. I like to season mine with the basics - salt and pepper.

Step 2: Bean Sprouts ... Most of the sprouts you get today at the the local markets are cleaned pretty well; but, I make sure to just check, trim, and rinse. Blanch the sprouts for 2 1/2-3 minutes in salted boiling water - then, remove from the pot, transfer to a strainer or colander, and rinse under cold water. Set on a paper towel to drain and dry.

Step 3: Sesame Seeds ... Add to a dry saute pan on medium high heat for 1-2 minutes. Keep an eye on them, as they toast very quickly. Make sure to shake the pan often. You want them lightly toasted. Remove to a plate lined with a paper towel to cool.

Step 4: Salad ... Add the the soy sauce, sesame oil, sugar, red pepper flakes, garlic, pepper, and scallions to bowl and mix well. Add in the cooled sprouts and chicken (if you decide to) and toss to combine. Finish by adding the sesame seeds and check again for any additional sugar and seasonings. I prefer to serve this salad chilled. However, you can serve it room temp; and the chicken can be served warm or chilled as well. It is very versatile which makes this a great summer salad. I like this salad lightly dressed. If you like more dressing, you can double the recipe. Any leftover dressing will stay in the refrigerator for 3-4 days.

Step 5: ENJOY! As I mentioned, the chicken can be added directly to the salad of you can slice it and serve it on the side. But, the salad is equally as good, on it's own. A great side to any Asian inspired meal.