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CHINESE CHICKEN SALAD 4 1/2 chicken breasts 1 stalk celery 1 onion, coarsely chopped 3 to 4 cloves garlic, smashed 1 bunch scallions 1 large or 1 1/2 to 2 small red bell peppers 1/4 to 1/2 c. slivered almonds 1/2 small head iceberg lettuce 1/3 small pkg. wonton skins, sliced in 1/4-inch strips 3/4 c. rice noodles 1 to 2 bunches fresh coriander (also called cilantro, Chinese parsley) Cook chicken breasts for 15 minutes in boiling water with celery, onion and garlic. Remove chicken and let it cool, then shred. Chop scallions lengthwise and cut in 3/4-inch pieces. Chop red bell peppers. Chop coriander. Toast almonds in baking dish in oven until lightly brown. Chop lettuce into very thin julienne strips. Combine vegetables, almonds and shredded chicken in large salad bowl. In wok, in peanut oil heated until smoking, fry wonton skins. (Separate strips before frying and fry a handful at a time until lightly brown.) Drain on paper towels. Fry approxi- mately 3/4 cup rice noodles. (Separate noodles and break into small pieces before frying. Fry a little at a time.) As soon as noodles puff up, remove and drain. Dressing: 1/2 tsp. dry mustard powder 1/2 tsp. water 1 Tbsp. light soy sauce 3 Tbsp. white cider vinegar 2 Tbsp. sesame oil (toasted, aromatic) 1 to 2 Tbsp. Hoisin sauce to taste (this gives it the sweetness) In a bowl, put mustard powder. Add water and mix until a paste. Add soy sauce, cider vinegar, sesame oil and Hoisin sauce. Pour dressing over veggies and chicken. Add fried wontons and rice noodles last (just before serving) and toss gently. Enjoy! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |