Thai Chicken Salad With Cellophane Noodles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Thai | Cklive16 | 6 | Servings |
INGREDIENTS
| 3 | Whole Chicken breasts with | |
| skin and bone | ||
| or more about 1 lb ea | ||
| Salt, to taste | ||
| 4 1/2 | oz | Cellophane noodles -, to 5 |
| oz | ||
| bean threads available at | ||
| Oriental | ||
| Markets and many | ||
| supermarkets | ||
| 1 | c | Finely-grated carrot |
| 2 | Cucumbers, peeled seeded | |
| And chopped | ||
| === FOR THE DRESSING === | ||
| 4 | Garlic cloves | |
| 1/2 | t | Salt |
| 1/4 | c | Soy sauce |
| 1/2 | c | Fresh lime juice |
| 1 | T | Sugar |
| 1 | T | Peanut butter |
| 1 1/4 | t | Dried hot red pepper flakes |
| 1/4 | c | Vegetable oil |
| 1/3 | c | Coarsely crushed roasted |
| peanuts or to taste |
INSTRUCTIONS
In a large saucepan or kettle (depending on the number of chicken breasts to be poached) combine the chicken breasts with enough cold water to cover them by 1 inch. Remove the chicken, bring the water to a boil, and add salt to taste. Return the chicken to the pan and poach it at a bare simmer for 17 minutes. Remove the pan from the heat, let the chicken cool in the liquid for 30 minutes, and drain it. Discard skin and bones and tear the meat into thin shreds (you should have about 4 cups). In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minutes. Drain the noodles and arrange them on a platter or divide them among 6 plates. In a bowl combine the chicken, the carrot and the cucumbers. Make the dressing: Mince and mash the garlic to a paste with the salt. In a blender blend together the soy sauce, the lime juice, the sugar, the peanut butter, the red pepper flakes and the garlic paste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Pour half the dressing over the chicken mixture, toss the salad well, and arrange it in the center of the noodles. The salad may be made 1 day in advance and kept covered and chilled. Just before serving top the salad with the peanuts. Serve the remaining dressing separately. Serve the salad at room temperature or chilled. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8673) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 03-20-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 145
Total Fat: 16.3g
Cholesterol: 68.9mg
Sodium: 842.9mg
Potassium: 289.1mg
Carbohydrates: 34.5g
Fiber: <1g
Sugar: 3.8g
Protein: 25.5g