| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Asian | Chicken & p, Asian, Salads, Want to try | 4 | servings |
INGREDIENTS
| 2 1/2 | c | Chicken stock |
| 1 | Stalk lemongrass; sliced In 1" pieces | |
| 1 | Piece fresh ginger root; 2" piece, peeled and sliced | |
| 2 | Whole boneless skinless chicken breasts; cut into 1" pieces | |
| 4 | Scallions; thinly sliced | |
| 1 | Red bell pepper; diced | |
| 1 | Carrot; diced | |
| 1/4 | c | Fresh lime juice |
| 1/4 | c | Fish sauce |
| 1 | tb | Soy sauce |
| Salt and pepper | ||
| 3 | tb | Cilantro; chopped |
| 4 | lg | Bibb lettuce leaves |
| Cilantro sprigs |
INSTRUCTIONS
Place stock, lemongrass and ginger in a small saucepan and bring to a boil. Lower heat, cover and simmer 10 minutes. Add chicken and poach uncovered, stirring until opaque, about 3 minutes. Remove chicken; strain stock and reserve it for another use. In a bowl, mix together remaining ingredients except cilantro and lettuce. Add chicken and stir to coat. Stir in the cilantro. To serve: Place lettuce leaves on 4 plates. Mound chicken salad in centers. Drizzle with remaining dressing. Garnish with cilantro sprigs. Serves 4. Recipe by: Williams-Sonoma catalog Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 30, 1999, converted by MM_Buster v2.0l.
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