Recipe By : Hugh Carpenter and Teri Sandison (1990)
Serving Size : 4 Preparation Time :0:20
Categories : Salad Chicken
Amount Measure Ingredient -- Preparation Method
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2 c Cooked chicken -- shredded, chilled
4 c Mixed salad greens -- bites
1 c Jicama -- slivered
1 c Cucumber -- slivered
1 c Carrot -- slivered
1/2 c Basil or mint -- chopped
1 Lime -- cut into wedges
Dressing:
4 sm Shallots -- minced
4 cl Garlic -- minced
1/2 c Peanut oil
5 tb Lime juice
1/4 c Peanut butter
1/4 c Fish sauce
2 tb Honey
1 ts Chinese chili sauce
Place shallots, garlic, and peanut oil in a small skillet over medium
heat. Cook until the oil sizzles and the garlic turns white (if it
browns, discard it.) Immediately tip out the contents of the pan and
let cool. Transfer to food processor along with remaining dressing
ingredients and blend thoroughly. Keep the dressing at room
temperature up to 1 day in advance. Otherwise, store in the
refrigerator and return to room temperature before serving.
Assemble. Toss. Use basil or mint and the lime wedges as garnish.
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Notes: Serve pyramids of cooked chicken, slivered vegetables and baby
lettuce greens on a black plate for drama. In the original recipe,
the chicken was roasted without seasoning. Skin the chicken and
chill. You may also use citrus (pollo loco) or honey roasted (KFC)
left-overs.
