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Chicken and Vegetable Salad




Source of Recipe


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List of Ingredients




Sauce
1 1/2 tsp hot mustard powder
1/4 c peanut butter
1 tbls sesame oil
4 tsp rice wine vinegar
2 tsp soy sauce
1 tsp minced garlic
1 tsp granulated sugar
1/4 tsp white pepper
1/4 tsp salt

Salad
1/4 tsp salt
1 stalk celery
10 black peppercorns
4 slices ginger root
2 green onions, 1 whole and 1 finely chopped
1 chicken breast
Napa cabbage cut in large shred
6 radishes, sliced
1 3 in piece of cucmber, sliced
1 tbsp finely chopped red pepper
1 tbsp coriander leaves
2 tsp toasted sesame seeds


Recipe



1. Prepare the sauce: Add enough cold water to the mustard powder to make a thin paste; let stand 10 minutes. In a food processor combine mustard paste, peanut butter, sesame oil, vinegar, soy sauce, garlic, sugar, fish sauce (if using), pepper and salt; purée until smooth. Add enough cold water to make a thick but pourable sauce. (The sauce can be refrigerated for 5 days; bring to room temperature before using).

2. Bring 3 cups (750 ml) water and salt to a boil. Blanch celery 30 seconds; remove, rinse in cold water, cut diagonally into bite-size pieces and set aside. Add peppercorns, ginger, whole green onion and coriander, if using, to the boiling water. Add chicken breast, skin-side up; when water returns to a boil, reduce heat to low, cover and cook 12 to 15 minutes or until chicken is cooked through but still moist. Remove from water; cool. Strain liquid and save for use as a light stock. Remove and discard skin and bones; shred chicken meat or slice thinly.

3. Line serving platter with Napa cabbage leaves; cover with radish and cucumber, then celery and chicken. Drizzle sauce in lines over the salad. Sprinkle with red pepper, coriander and, if desired, sesame seeds.