As of tonite, Roy is officially retired!! To celebrate we decided to have a favorite of ours, but a new version of it - Chinese Chicken Salad - and I don't think I've ever tasted a better one, ever!! It's an old Bon Appetit recipe that I've had on M.C. for a long time, but never tried before.
It's so good, I don't think I even want to 'play' with it and make it healthier, we'll just have it once or twice a year - it's that good!!! (the chicken was part of the l/os for Billy's recipe for Roasted Chicken with Ginger.
![[Image: CHINESECHIXSALAD.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/CHINESECHIXSALAD.jpg)
* Exported from MasterCook *
CHINESE NOODLE AND CHICKEN OR TURKEY SALAD
Serving Size : 8
8 ounces linguine
1 Tablespoon sesame oil
2 cups roasted chicken -- skinned, boned, shredded
2/3 cup green onions -- sliced
1/2 cup cilantro leaves -- chopped
1/2 large jalapeno chile pepper -- seeded, deveined, minced (or not!
)
4 ounces snow peas -- stringed, thinly sliced lenghtwise
DRESSING:
1/4 cup soy sauce
2 T. peanut butter
2 T. rice vinegar
2 T. sesame oil
1/2 Tablespoon sugar
2 Tablespoons ginger -- minced
napa cabbage -- shredded
Cook linguine in large pot of boiling salted water until just tender but still firm to bite.
Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
For dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.
Bon Appétit
June 1994
(a reviewer's notes)
The 2nd time I made it, I added about 2 T. fresh ginger into a quarter-recipe of the dressing. Also I added 1/2 head of chopped Napa cabbage to the whole thing, which stretches it further.
It's so good, I don't think I even want to 'play' with it and make it healthier, we'll just have it once or twice a year - it's that good!!! (the chicken was part of the l/os for Billy's recipe for Roasted Chicken with Ginger.
* Exported from MasterCook *
CHINESE NOODLE AND CHICKEN OR TURKEY SALAD
Serving Size : 8
8 ounces linguine
1 Tablespoon sesame oil
2 cups roasted chicken -- skinned, boned, shredded
2/3 cup green onions -- sliced
1/2 cup cilantro leaves -- chopped
1/2 large jalapeno chile pepper -- seeded, deveined, minced (or not!
)4 ounces snow peas -- stringed, thinly sliced lenghtwise
DRESSING:
1/4 cup soy sauce
2 T. peanut butter
2 T. rice vinegar
2 T. sesame oil
1/2 Tablespoon sugar
2 Tablespoons ginger -- minced
napa cabbage -- shredded
Cook linguine in large pot of boiling salted water until just tender but still firm to bite.
Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
For dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.
Bon Appétit
June 1994
(a reviewer's notes)
The 2nd time I made it, I added about 2 T. fresh ginger into a quarter-recipe of the dressing. Also I added 1/2 head of chopped Napa cabbage to the whole thing, which stretches it further.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
