Thai minced chicken salad

Yield: 4 servings

Measure Ingredient
2½ cup Chicken stock
1 \N Stalk lemongrass; sliced In 1\" pieces
1 \N Piece fresh ginger root; 2\" piece, peeled and sliced
2 \N Whole boneless skinless chicken breasts; cut into 1\" pieces
4 \N Scallions; thinly sliced
1 \N Red bell pepper; diced
1 \N Carrot; diced
¼ cup Fresh lime juice
¼ cup Fish sauce
1 tablespoon Soy sauce
\N \N Salt and pepper
3 tablespoons Cilantro; chopped
4 larges Bibb lettuce leaves
\N \N Cilantro sprigs

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@... on Jun 30, 1999, converted by MM_Buster v2.0l.

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