ASIAN CHICKEN SALAD Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds chicken breasts, poached in 1/2 cup white wine and enough chicken broth to cover the meat. Chicken breasts should be then boned, and cut into 1/4th. inch slivers
8 leaves of Boston lettuce
1 large red bell pepper, seeds and ribs removed, cut into 1/4th. inch slivers
1 green bell pepper, seeds and ribs removed, cut into 1/4th. inch slivers
1/2 pound Chinese pea pods, blanched, left whole if small, or cut into 1/4th. inch slivers
2 cups 1/4th. inch celery slices
2 large tomatoes, cut into thin wedges
1/2 pound water chestnuts, sliced 1/4th. inch thick
1 cup bean sprouts
2 hard-cooked egg yokes, sieved
3 Tbs. toasted sesame seeds
Fresh ginger root dressing (recipe follows below)
Ginger Root Dressing:
1/4th. cup soy sauce
1/2 cup salad oil
1/3rd. cup white wine vinegar
3 Tbs. fresh lemon juice
1/2 tsp. sesame oil
1/2 to 3/4ths. tsp. grated ginger root
1/2 to 1 tsp. salt, to taste
1/4th. tsp. white ground pepper
1/4th. tsp. sugar
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Directions: |
Directions:For a creative presentation, mound chicken lightly in the center of a large shallow dish. Surround with colorful rows of lettuce, bell pepper, pea pods, celery, tomatoes, and water chestnuts. Garnish with bean sprouts, sieved egg yokes, and sesame seeds. Enjoy!
For the salad dressing, place all ingredients in a bowl and whisk together well. Dressing may be refrigerated for up to two hours before using. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes to 1 hour |
Personal
Notes: |
Personal
Notes: This chicken salad is colorful, tasty, and easy and quick to make. Vegetarians can substitute cubed tofu for chicken.
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