Thursday, July 06, 2006
Asian Chicken Salad
Crunchy vegetables and tender chicken brests tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.
1/4 cup reduced-sodium soy sauce
3 Tbsp rice-wine vinegar
1 1/2 Tbsp brown sugar
1 1/2 sesame oil
1 1/2 tsp chile-garlic sauce
3 Tbsp canola oil
1 Tbsp minced fresh ginger
2 cloves garlic, minced
1 Tbsp tahini paste
3/4 cup chicken broth or reserved chicken
2 Tbsp sesame seeds
8 cups shredded cabbage(1 small head)
1 1/2 cups grated carrots(2-3medium)
5 radishes, sliced(about 1 cup)
1/2 cup chopped scallions
3 1/2 cups shredded skinless cooked chicken(about 1 1/2 pounds boneless, skinless chicken breast)
1. To prepare dressing.Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth(or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
2. To prepare salad:Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stiring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
3.Combine cabbage, carrots, radishes, scallions and chicken in a large, shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.
To make ahead:The dressing will keep, covered, in the refrigerator for up to 2 days.