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Asian Chicken Salad




Source of Recipe


Internet


List of Ingredients




Cilantro Cucumber Dressing:
1 cup plain nonfat yogurt, divided
1 medium cucumber, scrubbed, and halved lengthwise
2 scallions, coarsely chopped
1 clove garlic, crushed
1/4 cup chopped fresh cilantro
2 tablespoons rice vinegar
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Poached Chicken:

4 chicken breast halves, with skin and bones
2 scallions, chopped
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon peppercorns
2 ounces snow pea pods, trimmed and cut into lengthwise strips
3 scallions, thinly sliced diagonally
2 carrots, peeled and thinly sliced diagonally
2 ribs celery, thinly sliced diagonally
1 red bell pepper, seeded and cut into thin strips
Lettuce leaves



Recipe



Make the cilantro cucumber dressing: With a spoon, scoop the seeds from the cucumber and cut into chunks.

In an electric blender, combine 1/2 cup of the yogurt, the cucumber, scallions, garlic, cilantro, vinegar, salt, and pepper. Pulse several times, then blend on high until mixture is smooth. Remove to a small bowl and stir in the remaining yogurt; set aside.

Make the chicken: in a medium saucepan, place the chicken, scallion, ginger, salt and pepper. Add enough cold water to cover. Bring to a boil over medium heat. Reduce heat to low. Cover and simmer for 10 minutes. Remove from heat and let stand, covered, for 1 hour. Remove the skin and bone, tearing the meat into bite-sized pieces.

In a small saucepan of boiling water, blanch the pea pods and the carrots for 30 seconds. Drain, rinse with cool water, and drain well; set aside.

In a large bowl, combine the chicken, carrots, snow peas, scallions, celery and red bell pepper. Add half of the dressing and toss well. Cover and refrigerate until chilled, at least 1 hour and up to 1 day.

Serve the chicken on a bed of lettuce leaves, passing the remaining dressing on the side.