Chinese chicken salad #5
2 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | Skinned and boned chicken breast | |
2 | Large; ripe plum tomatoes | |
3 | cups | Shredded romaine or red leaf lettuce |
2 | tablespoons | Coarsely chopped fresh coriander |
2 | tablespoons | ChopPed scallions |
2 | tablespoons | Soy sauce |
1 | teaspoon | Sugar |
1 | tablespoon | Oriental sesame oil |
Directions
SAUCE
From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 21:37:58 GMT 1. Put the chicken breast in a saucepan and cover with water. Bring to a boil. Turn down the pan and simmer for 10 minutes. Turn off the heat and let chicken cool in the saucepan Remave the chicken breast and shred it with fingers into thin strips. Set aside.
2. Bring 2 cups of water to a boil Drop in the tomatoes for 10 seconds, then remove to cold water. Remove the skins, which will come off easily.
Cut the tomatoes in half the seeds Cut the halves into ⅛-inch-wide slices. Set aside.
3. Arrange the shredded lettuce on a serving platter in a wide mound.
Spread the tomatoes leaving a half inch border around the chicken shreds over the top, leaving a half -inch border arroung the edge. Scatter the chicken over the tomatoes leaving a narrow border of tomato. Garnish the top with coriander and scallions.
4. Combine the sauce ingredients in asmall bowl. Dizzle the sauce over the salad just before serving. Toss and serve. Serves 2 JEWISH-FOOD digest 261
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- 5 bean salad
- 5-bean salad
- 5-bean soup
- Baked rice #5
- Cheese bread #5
- Chicken salad #5
- Chili #5
- Chili sauce #5
- Chocolate pie #5
- Chocolate sauce #5
- Corn bread #5
- Cranberry salad #5
- Green rice #5
- Mixed vegetables #5
- Potato salad #5
- Potato soup #5
- Salsa #5
- Seafood casserole #5
- Spinach salad #5
- Vegetable soup #5