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    Caramelized Chicken Salad with Chile-Garlic Vinaigrette

    Recipe Introduction

    Cooking Light

    List of Ingredients

    • Noodles:
    • 4 ounces uncooked rice stick noodles
    • Sauce:
    • 6 tablespoons fresh lime juice
    • 1/4 cup chopped seeded jalapeno pepper
    • 3 tablespoons sugar
    • 1 tablespoon fish sauce
    • 8 cloves garlic, peeled
    • Chicken:
    • 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


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

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

    3. 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.

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

    5. 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.




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