East-west carrot chicken salad

1 servings

Ingredients

Quantity Ingredient
3 Whole poached
Chicken breasts; boned and skinned
1 tablespoon Light sesame oil
½ pounds Large shiitake mushrooms; stems removed, cut
; into 1/4-inch
; slices
3 Carrots; peeled, julienned,
; and cut in half
; crosswise
3 Scallions; trimmed with about
; 2 inches of green
; tops re-tained,
; julienned
1 large Red bell pepper; trimmed, seeded,
; and julienned
1 Jalapeno pepper; trimmed, seeded,
; and slivered
; lengthwise
¼ cup Chicken broth
⅓ cup Rice wine vinegar
⅔ cup Light sesame oil
1 tablespoon Dark sesame oil; (optional)
1 1 inch piece fresh ginger; peeled and roughly
; chopped
1 Garlic clove; peeled
¼ cup Loosely packed cilantro leaves

Directions

DRESSING

Shred the chicken, using your fingers; loosely cover and set aside. Place a skillet or saute' pan over medium-high heat; add the sesame oil. Add the mushrooms and cook, stirring for about 2 minutes; the mushrooms should be just softened and lightly browned. Add the carrots, scallions, red pepper, jalapeno, and broth; turn the heat up to high, cover and cook for about 1 minute, shaking the pan. This is just to soften the vegetables slightly.

Remove from the heat and toss immediately with the shredded chicken.

Combine all the ingredients for the dressing in the work bowl of a food processor and whirl to combine well, but do not overblend. Toss the dressing with the chicken and vegetables and serve at once. Serves 6. Note: This is nice served in lettuce cups and accompanied by rice salad.

Chicken Salads by Carole Lalli (HarperCollins Publishers, copyright 1994 by Carole Lalli).

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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