Review/Rate this Recipe Save to MyRecipes Rating:

Title: Poached Chicken Salad
Yield: 4

Ingredients

  ------------------------------SALAD-----------------------------------
      4 c  mixed baby greens
      1 c  shredded poached chicken
 
  ----------------------------DRESSING----------------------------------
      3 tb salad oil
      1 ts minced fresh ginger
      1    clove garlic; minced
      2    green onions; (including
           -tops),
      1    ; cut into 1-inch
      1    ; slivers
    1/4 c  rice vinegar
      3 tb soy sauce
      1 tb honey
      1 ts chili garlic sauce
      1 ts sesame oil
      2 tb shredded pickled ginger;
           -(optional)
      1    cooking oil for frying
      1 oz rice stick noodles; broken
           -in half
    1/2 c  sliced almonds; toasted

Instructions

1. Combine salad ingredients in a large serving bowl and toss well. Cover
and
refrigerate.

2. Place a small saucepan over medium-high heat until hot. Add 3
tablespoons
oil, swirling to coat sides. Add ginger, garlic, and green onions; cook,
stirring, for 1 minute. Add vinegar, soy sauce, honey, chili garlic sauce,
and
sesame oil. Cook, stirring, until mixture comes to a boil. Stir in pickled
ginger. Remove from heat and set aside.

3. In a wok, heat oil for deep-frying to 350 degrees over medium heat. Add
rice stick noodles and deep-fry for about 5 seconds or until they puff and
expand. Turn over and cook other side. Lift out and drain on paper towels.

4. Drizzle dressing over salad; toss until well mixed. Just before serving,
mix noodles and toasted almonds into salad. Serve at once, while noodles
are
still crisp.

--Martin Yan

Posted to FOODWINE Digest TX Apr 99

Per serving: 235 Calories (kcal); 21g Total Fat; (75% calories from fat);
5g Protein; 11g Carbohydrate; 0mg Cholesterol; 775mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

Reviews