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Asian Chicken Salad - Custom Cuisine Recipe - Cooking Index

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Asian Chicken Salad - Custom Cuisine

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

Recipe Ingredients

  Salad
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

Source:
Nathalie Dupree, "Prodigy Guest Chefs Cookbook"

Rating

Average rating:

10 (1 votes)

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