Asian Chicken Salad

  • 3 cups water
  • scallions
  • 1 onion, quartered
  • 1 inch ginger, peeled, chopped
  • salt
  • sugar
  • 3/4 lb whole chicken breasts, skinned, boned
  • 1 tbsp soy sauce
  • 1 1/2 tbsp tahini
  • 2 tbsp rice vinegar
  • 1 tsp sambal oelek
  • 1 garlic clove, minced
  • 1/2 tsp sesame oil
  • cracked pepper
  • 3 tbsp chicken stock
  • 1 tbsp dry sherry
  • 2 cups ice berg lettuce, washed, shredded
  • 1 cup bean sprouts
  • 1/4 lb rice noodles, cooked, drained, cooled
  1. Combine 3 cups water with 2 scallions, diced, 1 onion, the ginger, 1 tsp salt, and 1 tsp sugar.  Cover and bring to a boil.  Reduce the heat and simmer 15 minutes.
  2. Add the chicken, cover and cook on medium low heat for 7 minutes.
  3. Let cool in the liquid.
  4. Meanwhile combine the soy sauce, the tahini, vinegar, cracked pepper, 1 tsp sambal oelek, 1 tbsp sugar, 1 scallion, minced, the garlic, sesame oil, cracked pepper, 1/4 tsp salt, chicken stock, and dry sherry.  Mix well.
  5. Toss in the lettuce and bean sprouts and noodles.
  6. Chop the chicken and toss with the salad.  Serve
  7. Chop the chicken and toss with the salad.
  8. Ser

Leave a comment

Your email address will not be published. Required fields are marked *