|2 cups||Cooked chicken; shredded, chilled|
|4 cups||Mixed salad greens; bites|
|1 cup||Jicama; slivered|
|1 cup||Cucumber; slivered|
|1 cup||Carrot; slivered|
|½ cup||Basil or mint; chopped|
|1||Lime; cut into wedges|
|4 smalls||Shallots; minced|
|4||Cloves garlic; minced|
|½ cup||Peanut oil|
|5 tablespoons||Lime juice|
|¼ cup||Peanut butter|
|¼ cup||Fish sauce|
|1 teaspoon||Chili sauce; Chinese|
Place shallots, garlic, and peanut oil in a small skillet over medium heat.
Cook until the oil sizzles and the garlic turns white (if it browns, discard it.) Immediately tip out the contents of the pan and let coop.
Transfer to food processor along with remaining dressing ingredients and blend thoroughly. Keep the dressing at room temperature up to 1 day in advance. Otherwise, store in the refrigerator and return to room temperature before serving.
Assemble. Toss. Use Basil or mint and the lime wedges as garnish.
Posted to MC-Recipe Digest V1 #195 Date: Mon, 12 Aug 1996 16:53:26 -0700 (PDT) From: PatH <phannema@...>
NOTES : Serve pyramids of cooked chicken, slivered vegetables and baby lettuce greens on a black plate for drama. In the original recipe, the chicken was roasted without seasoning. Skin the chicken and chill. You may also use citrus (pollo loco) or honey roasted (KFC) left-overs.
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