Sesame Asian Chicken Salad
Ingredients
| 2 boneless, skinless chicken breasts, poached (2 lbs) | ||
| 1/2 lb snow peas, sliced diagonally | ||
| 7 water chestnuts, sliced | ||
| 4 scallions, sliced on a bias | ||
| 1/2 cup sesame seeds, lightly toasted | ||
| kosher salt and black pepper to taste | ||
| 2 tbs dry sherry | ||
| 1 egg yolk | ||
| 1 and 1/2 tbs fresh lemon juice | ||
| 1 tbs Dijon mustard | ||
| 1 tbs soy sauce | ||
| 1 tsp sugar | ||
| 1 tsp fresh ginger, minced | ||
| 1/4 cup extra virgin olive oil | ||
| 1/4 cup peanut oil | ||
| dash of red pepper flakes | ||
| canned Mandarin orange slices for garnish | ||
| crispy tortilla strips for garnish, optional |
- Poach chicken in simmering water until cooked through. About 10 minutes.
- Cut chicken into 1/4 inch strips.
- Combine chicken, snow peas, water chestnuts, scallions, sesame seeds, salt and pepper in a bowl and toss lightly.
- Mix sherry, egg yolk, lemon juice, mustard, soy sauce, sugar and ginger in a food processor or small bowl, and blend well.
- Slowly add oils, beating constantly until mixture has emulsified.
- Add hot pepper flakes to taste.
- Pour dressing over salad and toss well.
- Garnish with orange slices and crispy tortilla strips if desired.
- Serve chilled or at room temperature.
No Comments