Thai Chicken Salad
- 1/4 cup fresh cilantro leaves
- 3 tablespoons soy sauce or tamari
- 1 tablespoon water
- 1 tablespoon thai fish sauce (nam pla)
- 2 garlic cloves, minced
- 1/2 teaspoon freshly ground pepper
- 2 skinless and boneless chicken breast halves, cut into small cubes
- 4 ounces cellophane noodles
- 3 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1 head romaine lettuce, torn in bite size pieces
- 2 plum tomatoes, cut into wedges
- 1 medium cucumber, peeled and chopped
- 4 scallions, thinly sliced
- 2 tablespoons chopped dry-roasted peanuts
Mix cilantro, 1/2 tablespoons soy sauce, the water, fish sauce, garlic, and pepper in a shallow bowl. Add chicken cubes and mix to coat, cover and marinate in refrigerator for at least 30 minutes but up to 24 hours.
Soak the cellophane noodles for 20 minutes in enough water to cover and then drain and gently squeeze out extra moisture with a dish towel. Cut into 2-inch pieces.
Preheat broiler. Drain the chicken from the marinade (discard the marinade), place in a baking dish, and broil for 10 minutes or until cooked through. While chicken is cooking, make dressing. Combine lime juice, remaining 1/2 tablespoons soy sauce, and the sugar in a screw-top jar cover and shake. Line plates with lettuce arrange noodles on top and place the chicken, tomatoes and cucumber cubes over noodles. Drizzle dressing on top then sprinkle scallions and peanuts over all.
Note: Look for cellophane noodles and Thai fish sauce in the ethnic foods aisle of the supermarket or in an Asian market. Feel free to substitute shrimp, beef or tofu for the chicken.
|Total Fat (g)||10.4|
|Saturated Fat (g)||2.6|
|Dietary Fiber (g)||6.9|
|Vitamin C (mg)||57|
|Vitamin A (i.u.)||4,219|
Something Tastes Funny
by Sean Donnellan
Recipes by Naidre Miller
Photos by Max S. Gerber
Warner Books, $9.99
189 pages; June 1, 1997
Recipes and photos reprinted by permission.
This Archived Page created between 1994 and 2001. Modified August 2007