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Chinese Chicken Salad - Roxanne 21 - 11-07-2006 Issue 45 Page 18 (I think) Okay Jan--this is one of our favorites from [Email]C@H[/Email] -- tasty, light, not too much fuss but takes longer than the 45 minutes they allowed---make extra, it's worth it!! CHINESE CHICKEN SALAD Makes 10 cups; Total time: 45 minutes For the chicken--- Poach: 4 boneless, skinless chicken breast halves (1 1/2 pounds) 3 TBS soy sauce Water For the dressing--- Combine: 1 cup mayonnaise 1 cup cilantro leaves (I use Italian parsley) 3 TBS rice wine vinegar 2 TBS Asian sesame oil 2 TBS soy sauce 1 TBS sugar 1 TBS fresh ginger, minced Pinch cayenne For the toppings--- Toast: 2 TBS sesame seeds Melt; Add: 1 TBS unsalted butter 2/3 cup slivered almonds 1/4 cup dark brown sugar To assemble--- Toss with the dressing: 1 head iceberg lettuce, chopped 1 1/2 cups chow mein noodles 3 carrots, grated Poached chicken Garnish with: Toasted sesame seeds Caramelized almonds Poach chicken in a medium saucepan with soy sauce and just enough water to cover. Bring to a boil, cover, remove from heat and let stand for 30 minutes. Remove chicken; cut into bite sized pieces. Combine all dressing ingredients in a blender and puree until smooth. Toast sesame seeds in a dry skillet over medium heat until golden, stirring often. Remove from the pan and cool. Melt butter in a small skillet over medium heat. Add almonds and saute until golden, about 2 minutes. Add brown sugar and stir until melted and combined. Spread on foil to cool--it will harden like candy, after cooling, crumble. Toss lettuce, noodles, carrots and chicken with dressing to coat. Garnish with toasted sesame seeds and caramelized almonds. OPTION Sesame Fried Chicken For a crunchy alternative to the poached chicken (and not as healthy but ohhh sooo good!!!), top the salad with [Email]C@H[/Email] golden fried chicken chunks. Makes 3 cups Total time 1 1/4 hours Marinate: 4 boneless, skinless chicken breast halves, cut into 1 inch chunks 1 cup buttermilk Whisk; Coat Chicken in: 3/4 cup all-purpose flour 1/4 cup cornstarch 3 TBS sesame seeds 2 Tsp paprika 2 tsp kosher salt Fry in: Vegetable or corn oil Marinate chicken in buttermilk for 1 hour in the fridge. Whisk together flour mixture; toos chicken pieces to coat. Fry chicken in batches (2 or 3) in oil heated to 360 degrees F; drain on paper towels. This was created by a firefighter in San Francisco---Terry Woo (Airport Rescue 1). The recipe and many other great ones are in a book "Firehouse Food" ---the proceeds of the book purchase go to the firefighters fund post 911. I have made both versions and they are both great--I lean a little more toward the fried version for the texture but you can't beat either one for a delicious meal!! Those almonds are the ultimate topper!! We don't have ready made chow mein noodles here so I make my own which adds a little more time---don't leave them out!! Let us know what you think----please!!! Re: Chinese Chicken Salad - Half_Baked - 11-07-2006 Roxanne, that will be my favorite new chicken salad, I believe. Undoubtably I will enjoy the fried chicken on top much more than the poached. Thank you so much! Re: Chinese Chicken Salad - farnfam - 11-07-2006 Roxanne, I remember this recipe from that issue(it was a while back wasn't it). Somehow it seems more inviting than ever now Would you explain how to make your own chow mein noodles, if you get a minute sometime? Cis Re: Chinese Chicken Salad - Roxanne 21 - 11-07-2006 Darn---I forgot to mention issue-----45. Anyway the noodles are those dried ones found in those little side packages when buying take out. Made these by accident one day---lucky day!!! Just boil up a bunch of Chinese egg noodles--they usually come in a cellophane packet with four "cakes". About 5 minutes should do it then rinse in cold water to stop the cooking process. Heat up some veg/corn/peanut oil (which ever you prefer)and FRY the cooked noodles. Once they hit the hot oil they will sink then quickly rise to the top---you will be able to see how quickly they brown and you must pay attention otherwise they are burnt!!! Just remove to a paper towel for draining and there you have it---easy. They will also last for a very long time in a tupperware type bowl. Re: Chinese Chicken Salad - cjs - 11-07-2006 Great idea Roxanne - happen to have some of the noodles in the pantry. |