Warm Shredded Chicken Salad

Recipe Ingredients

6		Boneless, skinless chicken breasts
		Marinade
1/2 cup	118ml	Sesame oil
2 tablespoons	30ml	Peanut oil
		Juice of 1/2 lemon
1/4 cup	59ml	Soy sauce
3 tablespoons	45ml	Freshly-grated ginger
1 tablespoon	15ml	Cornstarch
		Salad
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Fresh lemon juice
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
5		Watercress - (lg bns) - stems removed,
		Leaves washed and well dried
2		Ripe avocados - halved, seeded,
		And peeled
1/2 cup	118ml	Peanut oil - for frying

Recipe Instructions

Trim chicken of any excess fat or sinew. Slice, across grain, into 3- by 1/2-inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.

Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.

To cook chicken, heat a large dry cast-iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden-brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A17 broadcast 10-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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