Crunchy chicken salad w/shitake mushroom

Yield: 12 Servings

Measure Ingredient
½ cup Plus
1 tablespoon Seasoned rice vinegar
1 tablespoon Plus
1½ teaspoon Dijon mustard
½ cup Plus
1 tablespoon Vegetable oil
¼ cup Plus
1½ teaspoon Oriental sesame oil
2½ tablespoon Soy sauce
12 \N Green onions; chopped
1 teaspoon Dried curshed red pepper
1½ pounds Napa cabbage; sliced
1½ \N Hothouse cucumbers; sliced disgonally
1½ bunch Carots; peeled & sliced diagonally
1 cup Fresh mint; chopped
6 \N Skinless boneless chicken breat halves
12 \N Fresh shiitake mushrooms; stemmed
1 cup Lighly salted dry roasted peanuts; coarsely chopped



From: Laura Hunter <LHunter722@...> Date: Tue, 30 Jul 1996 11:57:16 -0400 Here's a recipe that uses fresh mint from this month's Bon Appetit: Crunchy Chicken Salad with Shitake Mushrooms, Spicy Sesame Dressing & Peanuts For dressing; whisk vinegard and mustard in a medium bowl. Gradually whisk in both oils, then soy sauce. Mix in green onions and crushed red pepper. Season to taste with salt & pepper.

For salad; Combine cabbage, cucumbers, carrots and mint in large bowl.

(Dressing and salad can be made 4 hours ahead. Cover separately and chill.

Bring to room temperature before using.) Place chicken & mushrooms in a large glass baking dish. Pour ½ cup plus 2 T. dressing over and turn to coat. Cover & chill 30 minutes to 1 hour.

Prepare barbecue barbecue (medium heat). Remove chicken and mushrooms from marinade; sprinkle with salt and pepper. Grill chicken until cooked through about 4 minutes per side. Transfer to work surface. Grill mushrooms until tnder, about 2 minutes per side. Pour enough dressing over salad to coat and toss gently to blend. Season with salt and pepper. Transfer to large platter. Slice chicken on diagonal and arrange around edge of platter. Halve mushrooms and tuck in amoung chicken slices. Drizzle chicken with remaining dressing. Sprinkle with nuts and serve.

EAT-L Digest 29 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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