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Chicken Salad With Cilantro And Ginger

Type: Chicken, Poultry
Courses: Salads
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlSoy sauce
1/4 cup 59mlOriental sesame oil - see * Note
2 tablespoons 30mlRice vinegar
2 teaspoons 10mlGrated peeled fresh ginger
1 lb 454g / 16ozBoned skinned chicken breast halves
2 tablespoons 30mlVegetable oil
1/2 teaspoon 2.5mlChili oil - see * Note
1   Romaine lettuce - torn bite size
1/2 cup 8g / 0.3ozFresh cilantro leaves
1/2   Red onion - thinly sliced
1   Ripe tomato - sliced (large)
1/4 cup 27g / 1ozSesame seeds - toasted
1/4 cup 23g / 0.8ozSlivered almonds - toasted

Recipe Instructions

* Note: Available at specialty foods stores, oriental markets and in the oriental section of some supermarkets.

Combine soy sauce, oriental sesame oil, vinegar and ginger in small bowl.

Cut chicken crosswise into 1/4-inch-wide strips. Place chicken in medium bowl. Mix in 1/4 cup of soy mixture. Let chicken marinate 30 minutes.

Heat vegetable oil and chili oil in heavy large skillet over medium heat. Add chicken to skillet and cook until springy to touch, stirring constantly, about 2 minutes. Transfer chicken to plate and cool.

Combine lettuce, cilantro, onion and tomato in large bowl and arrange on platter. Top mixture with chicken. Sprinkle salad with sesame seeds and almonds. Spoon some soy mixture over chicken salad. Serve, passing remaining soy mixture separately.

This recipe yields 4 servings.

Bon Appetit, November 1991


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