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Asian Chicken Salad - Custom Cuisine

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

Recipe Ingredients

1 1/3 tablespoons 19mlSesame seeds
6 oz 170gSnow peas (fresh or frozen)
1/2 cup 55g / 1.9ozCelery (inner stalk) - chopped
3/4 cup 46g / 1.6ozCorn kernels (fresh/frozen)
1/4 cup 4g / 0.1ozCilantro - chopped
1/2 lb 227g / 8ozPasta - short bite-sized
1 lb 454g / 16ozBoneless skinless chicken breasts
  Spicy Peanut Sauce
2 2/3 tablespoons 39mlSoy sauce
2 2/3 tablespoons 39mlUnseasoned rice vinegar
1/4 cup 59mlCold water
2 tablespoons 30mlSugar
1/4 teaspoon 1.3mlSalt
1 1/2 teaspoons 7.5mlGingerroot - minced
1 teaspoon 5mlGarlic - minced
1/4 cup 59mlRoasted peanuts - ground
2 tablespoons 30mlPeanut oil
2 tablespoons 30mlSesame oil
2 tablespoons 30mlHot chili oil - or to taste

Recipe Instructions

Toast sesame seeds in a small, dry skillet over medium heat, stirring constantly until seeds are golden, 3-4 minutes. Blanch fresh snow peas and corn in boiling water for 30 seconds, or thaw if frozen.

Cook pasta, drain and cool. Poach chicken in simmering water in a covered skillet until chicken is just done, about 15 to 20 minutes. Don't overcook.

To prepare sauce, add first 7 ingredients to a blender and process on high speed 1 minute. Add ground peanuts and process 1 minute more. In a cup, combine oils and drizzle into blender mixture while blending at low speed.

In a large bowl combine blanched or thawed corn, cooked pasta, celery, cilantro and 3/4 of the sauce. Chop chicken and arrange with snow peas over the pasta mixture. Top with remaining sauce and toasted sesame seeds. Serve chilled or at room temperature

Nathalie Dupree, "Prodigy Guest Chefs Cookbook"


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