Asia Chicken SaladSubmitted by David McCarthy, AustraliaThis Asia Chicken Salad recipe brings the sweet and sour taste of the Orient into your dining room. It compliments a western dish as a side salad or is delicious when served alone as a healthy lunch. All Asian salads seem to be a little more authentic when served in bamboo dishes that can be bought cheaply in Asian food stores. A good chef always has the best tools. You need good quality knives and utensils as well as saucepans, skillets and fry-pans. It is better to build the toolkit that suits you slowly over a year or two than to accept second best.
Grilled chicken breast (serve warm or room temp., thinly sliced) Romaine lettuce, shredded Dressing Ingredients 1/4 cup orange juice concentrate 1/3 cup soy sauce 1/2 oz (14 grams) ginger, peeled and rough chopped 1/2 oz (14 grams) garlic, minced 1/8 cup (1 oz or 28 grams) sesame oil 1/2 cup canola oil 1/4 cup cream sherry (and a sip for the chef) 1/2 teaspoon dried red chili flakes 1/2 teaspoon mustard powder Method Put all dressing ingredients except oils in blender, run until smooth. Drizzle in oils with blender running. Toss shredded romaine with dressing. Add chicken and garnish with your choice of: toasted almonds sesame seeds fried rice noodles tomatoes orange or tangerine segments snap peas (snow peas) water chestnuts Bon appetit. Enjoy your Asia Chicken Salad.
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