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Chicken Gado Gado

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Source: Salads -- Cooking With Style

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Active Time:  25 Minutes
Total Time:  50 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

1 chicken, cooked, bones removed and meat cut into bite-size pieces.

1/2 chinese cabbage, shredded

13 oz small new potatoes, cooked until tender and cooled

1 small cucumber, cut into julienne

6 1/2 oz carrots, peeled and cut into julienne

1 1/2 cups bean sprouts, rinsed and drained

3/4 cup sliced shallots

1/4 cup cilantro sprigs, for garnish

For Dressing:

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

1 tablespoon curry powder

1 tablespoon brown sugar

Juice 1/2 lemon

1 tablespoon soy sauce

2 teaspoons white wine vinegar

1 teaspoon hot chili sauce

1/4 cup dry sherry

1/2 cup crunchy peanut butter

1 cup coconut milk

DIRECTIONS

Arrange the vegetables in layers on a large serving platter in the order in which they are listed. Top with the chicken. Refrigerate the platter until needed.

FOR DRESSING: Heat the oil in a pan over medium heat. Add the onion and garlic and cook for a few minutes until the onion is soft. Add all of the remaining dressing ingredients, except the peanut butter and coconut milk. Simmer over low heat for 5 minutes.

Add the peanut butter and coconut milk and stir until well combined. Simmer over low heat for about 3 minutes, or until the sauce thickens slightly. Cover the surface of the sauce with plastic wrap and allow to cool to room temperature.

Just before serving, spoon the sauce over the assembled salad and garnish with the cilantro sprigs.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

888

Fat. Total:

54g

Fiber:

Carbohydrates, Total:

30g

Sodium:

367mg

% Cal. from Fat:

55%

Cholesterol:

200mg

Protein:

71g

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