Rooster
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Picasso, Pablo
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La Belle Cuisine - More Salad Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Tranquility
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Gladding, Pamela
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Warm Oriental Chicken Salad
Truffles - Naples, FL
Gourmet Archives

Dressing:
2 cups chicken broth
1/2 cup soy sauce
1/4 cup dry Sherry
1 1/2 teaspoons Asian chili paste
1 tablespoon oyster sauce
1/4 cup firmly packed dark brown sugar
2 garlic cloves, minced
1 1/2 teaspoons finely grated peeled
fresh gingerroot
1 teaspoon ground coriander seeds
1 tablespoon cornstarch
1/4 cup water

4 whole skinless, boneless chicken
breasts, (about 4 pounds), halved
1 pound capellini
3 tablespoons vegetable oil
1/2 head bok choy cut into 1/4-inch-thick
slices (about 3 cups)
1 red bell pepper, sliced thin
1/2 pound snow peas, trimmed
2 ounces canned bamboo shoots, rinsed
and drained (about 1/4 cup)
2 ounces canned water chestnuts, rinsed
and drained (about 1/4 cup)
1/2 cup roasted cashews

 Make the dressing: In a medium saucepan whisk together all dressing ingredients and bring to a boil, whisking. Simmer 5 minutes. Cool the
dressing and chill, covered, reserving 1 cup to marinate chicken.
In a shallow dish coat the chicken breasts on both sides with the
reserved dressing and marinate, covered and chilled, overnight.
Prepare grill. Drain the chicken and grill it on an oiled rack set about 4
inches over glowing coals 7 minutes on each side or until it is cooked
through. (Alternatively, grill the chicken in a preheated, oiled, well-
seasoned ridged grill pan.) Transfer the chicken as grilled to a cutting
board and cool 10 minutes. Cut the chicken into 1/4-inch-thick slices.
In a kettle of boiling salted water cook pasta al dente and drain.
Heat a wok or large heavy skillet over high heat until hot and add 2
tablespoons oil. Heat the oil until it begins to smoke and stir-fry the
bok choy in batches until crisp-tender, about 2 minutes. Transfer the
bok choy with slotted spoon to a bowl. Add the remaining table-
spoon oil to wok and stir-fry bell pepper and snow peas until crisp-
tender, about 2 minutes. Return bok choy to the wok and add the
bamboo shoots, water chestnuts, cashews and chicken. Toss the
mixture well.
In a large serving bowl toss the pasta with the chicken mixture
and the remaining dressing, heated. Serves 8.

Featured Archive Recipes:
Chinese Chicken Salad with Spicy
Noodles and Sesame Sauce
Oriental Chicken Salad
 

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