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Topic: Chinese Chicken Salad  (Read 1817 times)
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« on: February 12, 2004 03:04:55 PM »

My Hubby and I are going through a phase.  I have made it 5x in the last 2 weeks.   Embarrassed   anyone have a good recipe for it so I can cross reference and add some new stuff

I would also LOVE  a recipe for the dressing.  Right now I am using:

Rice Vinegar
Brown Sugar
Sesame Oil
Accent flavor

any helpful Hints?

Where are my scissors!!!
« Reply #1 on: February 13, 2004 08:32:22 AM »

anyone have a good recipe for it so I can cross reference and add some new stuff

Ok, this is more vietnamese than chinese, and the flavors are completely different from what you are using, so unless you are well rounded in your culinary tastes, be wary!
I personally LOVE it, my bf doesn't know there is "fish sauce" in it, and the lime/chili combo is amazing. This is from Martha Stewart. Smiley

Vietnamese Chicken Salad
Serves 4
1   skinless and boneless chicken breast
3/4  teaspoon chile paste
1  clove garlic, minced
1 1/2  tablespoons sugar
1  tablespoon rice-wine vinegar
3  tablespoons freshly squeezed lime juice
2  tablespoons Asian fish sauce (nam pla)
3  tablespoons peanut oil
6  cups shredded (12 ounces) savoy cabbage
1/2  cup fresh mint leaves, julienned
1/2  cup fresh cilantro leaves, julienned, plus sprigs for garnish
1  small red onion, thinly sliced lengthwise
1  small fresh red or green hot chile pepper
1/2   seedless cucumber, seeded, julienned
2   large carrots, peeled, julienned
1   red bell pepper, julienned
1/3  cup roasted roughly chopped peanuts
  1.  Bring a stockpot of water to a simmer. Add chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove chicken from the water, and thinly slice it lengthwise. Set aside.
  2.  In a small bowl, whisk together chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.
  3.  In a medium bowl, toss together cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
    Per serving: 312 calories, 3 g fat, 44 mg cholesterol, 48 g carbohydrate, 1052 mg sodium, 25 g protein, 7 g dietary fiber.

« Reply #2 on: February 16, 2004 10:21:38 AM »

hey thanks  I am going to try this Shocked

Where are my scissors!!!
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