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Mongolian Chicken Salad




Source of Recipe


tgcmagazine.com






List of Ingredients



• 1 (3 lb) chicken
  
• 1 3/4 cups coarsely chopped walnuts
  
• 2 T finely ground coriander
  
• 1/2 tsp powdered cardamon
  
• 1 T minced garlic
  
• 2 tsp salt
  
• 5 T red wine vinegar
  
• 4 green onions, finely chopped
  
• 1 cup finely chopped fresh cilantro
  
• 1/2 cup finely chopped fresh dill
  
• 1/2 cup finely chopped celery leaves
  
• 2 cups shredded lettuce
  
• 1 orange, cut into thin seeded slices
  






Instructions



1. Place the chicken in a large pot with 1 quart of water. Bring to a boil, cover, and simmer for 2 hours. Allow the chicken to cool in the stock. Reserve the stock.
   
2. Place the walnuts in a mixing bowl and stir in the coriander, cardamon, garlic, salt, and red wine vinegar.
   
3. Remove the skin and bones from the chicken and cut the meat into cubes. Combine the nut mixture. Add 2 cups of the cooking stock. Stir in the green onions, cilantro, dill, and celery. Refrigerate for 3 hours.
   
4. Thirty minutes before serving, remove the salad from the refrigerator and place on a bed of shredded lettuce. Garnish with orange slices.
   






Final Comments


Yield: 4 to 6 servings.