Chicken Salad With Coriander Sesame And Ginger Dressing Recipe
Ingredients
| 2 pounds skinless boneless chicken breasts | ||
| Coriander | 6 | |
| Ginger root piece | 1 , cut into strips | |
| Peppercorns | 6 | |
| Mayonnaise | 1 Cup (16 tbs) (For the dressing) | |
| Plain yogurt | 1/2 Cup (16 tbs) (For the dressing) | |
| 2 tablespoons Oriental rice vinegar | ||
| 2 tablespoons Oriental sesame oil | ||
| Ginger root | 1 Tablespoon, peeled (For the dressing) | |
| 1 teaspoon Dijon-style mustard, or to taste | ||
| Coriander leaves | 1/3 Cup (16 tbs), minced (For the dressing) | |
| Ground black pepper | 1 To taste (For the dressing) | |
| Scallion | 1/2 Cup (16 tbs), minced (For the dressing) | |
| 1 small head of red leaf lettuce, separated into leaves, rinsed, and spun dry | ||
| Toasted cashews for garnish if desired | ||
| Salt | To Taste | |
Directions
In a saucepan combine the chicken breasts with enough water just to cover them and over moderate heat add the coriander, the gingerroot, the peppercorns, and salt to taste, and simmer the chicken for 7 minutes, or until it is firm but still springy to the touch.
Let the chicken cool completely in the liquid.
Drain the chicken, cut it into cubes, and transfer it to a large bowl.
Make the dressing: In a bowl whisk together all the dressing ingredients until the dressing is smooth.
Add the dressing to the chicken with the scallion and gently stir the salad until it is combined.
Let the chicken cool completely in the liquid.
Drain the chicken, cut it into cubes, and transfer it to a large bowl.
Make the dressing: In a bowl whisk together all the dressing ingredients until the dressing is smooth.
Add the dressing to the chicken with the scallion and gently stir the salad until it is combined.
Chef
