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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great chicken salad with an Oriental twist. Serve in lettuce cups or wraps, in flour tortillas, pita pockets or on hoagie rolls. From a January 1981 issue of Bon Appetit magazine in their Bon Appetit Basics . Ingredients:
2 whole poached skinless chicken breasts, cut into 1/4-inch strips (about 2 lbs. meat) |
1/2 lb snow peas, sliced diagonally |
7 water chestnuts, sliced |
4 whole green onions, sliced diagonally |
1 (2 5/8 ounce) jar sesame seeds, lightly toasted (1/2 cup) |
salt & freshly ground black pepper |
2 tablespoons dry sherry |
1 egg yolk |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
1 tablespoon soy sauce (preferably dark) |
1 teaspoon sugar |
1/2 teaspoon minced fresh ginger |
1/4 cup olive oil |
1/4 cup safflower oil or 1/4 cup peanut oil |
hot pepper sauce or red pepper flakes |
Directions:
1. Combine chicken,snow peas,water chestnuts,onion,sesame seed, salt and pepper in bowl and toss lightly.
2. Mix sherry,egg yolk, lemon juice,mustard,soy sauce,sugar and ginger in processor or small bowl and blend well. (Use whisk to mix if using a bowl.).
3. Gradually add oils, whisking constantly until mixture is emulsified.
4. Add hot pepper sauce or pepper flakes to taste.
5. Pour over chicken and toss well.
6. Serve chilled or at room temperature.
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