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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I am taking this to a progressive dinner tonight. The theme is Tropical Asia. Hope you like it too. Ingredients:
1 lb cooked, diced chicken, light and dark meat |
(can substitute rotisserie chicken) |
1 lb salad greens |
1 c mandarin orange (prefer fresh when in season) |
1/2 c red onion thinly sliced |
8 t green onions sliced |
12 t spicy citrus red pepper dressing |
1 c chow mein noodles or fried rice sticks |
spicy citrus red pepper dressing |
1 cup orange juice, fresh-squeezed |
1/2 c lime juice + 1/2 c lemon juice |
4tsp. aloha soy |
1-2 tbsp. minced chilies depending on the heat (thai chili or other asian chili) |
4 tsp. minced garlic |
2 tsp. minced ginger |
6 tbsp. vegetable oil |
1 roasted red pepper |
freshly ground pepper, to taste |
Directions:
1. For the dressing
2. Roast the red pepper over a gas flame until thoroughly charred. Place into a paper bag to steam. Remove the skin with a paper towel. Remove the seeds and large inner ribs, chop roughly.
3. Place the red pepper garlic ginger and chilies into a food processor, pulse several times to a medium course grind. Add the remaining liquid ingredients except the oil. Add the oil a tablespoon at a time with the processor running. Pour into a separate container and chill until ready.
4. For the Salad
5. Lay two butter lettuce leaves into four shallow bowls or salad plates, keep cool.
6. Preheat oven to 325 degrees F. Remove chicken from its plastic bag. Remove the bag of giblets from the cavity of the bird. Remove any large deposits of fat from the cavity. Trim any loose skin with a sharp knife. Place a roasting rack in a baking pan with sides at least 1 inch high. Oil the rack. Place bird on the rack with its breast-side up. Grind fresh pepper onto the bird, and sprinkle with a little salt. Salt and pepper the cavity as well. Rub all over with olive oil and stuff with fresh herbs and a quartered lemon, if desired. Place the baking pan on an oven rack in the lower-middle part of the oven. Roast the chicken for 45 to 60 minutes or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh or until an instant-read thermometer registers 165 degrees at the same joint. Remove the roast chicken from oven, cover loosely with foil and let rest 10 minutes before carving. If the chicken seems to be browning too much, cover it loosely with foil. Remove chicken from rack and cool. After chicken has cooled remove skin and meat from the bones. Weigh the chicken to make 1 lb., dice the chicken into bit sized pieces. Save the rest for chicken and gravy. Save the drippings for making gravy.
7. In a large bowl tear the salad greens into bit sized pieces. Slice the red onions and add to the bowl. Drain Mandarin oranges if using canned, add to the bowl. Add the cooled diced chicken to the bowl. Add the green onion. Gently toss the salad ingredients before adding the dressing. Shortly before serving pour the dressing over the salad and toss again. Divide salad among the four bowls/plates. Sprinkle with Chow Mein noodles or fried rice sticks.
8. This basic recipe is delicious, but I also use what I have in the refrigerator. You can add roasted almonds or walnuts, halved green grapes, sliced celery, sliced water chestnuts, pineapple chunks, green pepper rings, dried or fresh coconut flakes (not sweetened), and toasted sesame seed and even curry. Use your imagination. Enjoy!
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