| Cuisine: Oriental | Type: Salad | Serves: 4-6 |
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Source:
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Firehouse Food |
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Attributes:
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Book |
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Comments:
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This cookbook demonstrates why firefighters have a reputation as great cooks. The recipes are from the diverse group of San Francisco firefighters, and we have many favorites from the book. This makes enough for 6 people as a starter or 4 people as a main course. |
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Serving Suggestions:
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Ingredients:
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4 boneless, skinless chicken breast halves, about 1-1/2 pounds 3 tbs. soy sauce Dressing: 1 cup mayonnaise 1 tbs. sugar 3 tbs. rice wine vinegar 2 tbs. Asian sesame oil 2 tbs. soy sauce Pinch of cayenne pepper 3 cloves garlic, chopped 1 piece fresh ginger, about 1 inch long, peeled and minced 1 bunch cilantro, leaves ony (about one cup) 1 head iceburg lettuce, chopped 3 medium carrots, peeled and grated 1-1/2 cups crispy chow mein noodles 1/3 cup caramelized almonds or toasted slivered almonds 1 tbs. sesame seeds, toasted |
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Instructions:
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1. Poach the chicken breasts: put the breasts in a medium saucepan with the soy sauce and just enough water to cover the chicken. Bring to a boil, cover, and remove from the heat. Let stand covered, for 30 minutes. Remove the chicken breasts from the poaching liquid. Let the chicken cool, then tear the meat into bite-sized portions. 2. Make the dressing: combine the mayonnaise, sugar, vinegar, sesame oil, soy sauce, cayenne, garlic, ginger, and cilanatro in a blender or food processor and purée until smooth. Refrigerate until ready to use. 3. Assemble the salad: In a large salad bowl, toss the chicken with lettuce, carrots, noodles, and dressing. Top each serving with some of the almonds and sesame seeds. |
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Related recipes:
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None |
2025-11-26