Chicken Salad: Caramelized-Chicken Salad with Chile-Garlic Vinaigrette

posted by Terrytx 06-14-101 8:29 AM

* Exported from MasterCook *
Caramelized-Chicken Salad with Chile-Garlic Vinaigrette
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces uncooked rice stick noodles

6 tablespoons fresh lime juice
1/4 cup chopped seeded jalapeno pepper
3 tablespoons sugar
1 tablespoon fish sauce
8 cloves garlic, peeled

2 teaspoons vegetable oil
1 pound skinless, boneless chicken thighs, cut in
1.2-inch-wide pieces
1/2 cup minced shallots
2 tablespoons sugar
1 tablespoon fish sauce
1/4 teaspoon black pepper

Remaining Ingredients:
1 cup (1/4 inch) julienne-cut red bell pepper
1/2 cup (1/8 inch) julienne-cut carrots
1/4 cup fresh bean sprouts
1/4 cup coarsely chopped fresh basil
1/4 cup cilantro sprigs
1/4 cup coarsely chopped fresh mint
1 small cucumber (about 6 ounces), peeled, halved lengthwise, seeded and thinly sliced

To prepare noodles, cook in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain and place in a large bowl.

To prepare sauce, place lime juice and nest 4 ingredients (lime juice through garlic) in a blender, and process until smooth.

To prepare chicken, heat oil in a large nonstick skiller over medium-high heat. Add chicken; saute 3 minutes. Stir in shallots. Cook 1 minute; stir constantly. Add sugar; cook 5 minutes, stirring frequently. Remove from heat; stir in 1 tablespoon fish sauce and black pepper.

To prepare salad, combine noodles, sauce, chicken mixture, bell pepper and remaining ingredients in a large bowl, and toss well.

Yield: 6 servings (serving size: 1 2/3 cup). 248 cal, 4.7g fat, 16.6g pro, 35.3g carb, 1.1g fiber, 58mg chol,538mg sod.

Serving Ideas : Serve this one-dish meal in large, shallow individual bowls. To make the meal fun, give everyone a pair of chopsticks.

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