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Sesame Chicken Salad

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Sesame sauce bathes layers of chicken, cucumber, and noodles in this satisfying main-course salad. Assemble the salad just before serving, or the cucumbers will release liquid, turn limp, and make the sauce watery.
RECIPE INGREDIENTS
1/4 pound vermicelli
1 cup plus 3 tablespoons canned low-sodium chicken broth or homemade stock
3 scallions including green tops, cut into 1/4-inch slices
1/4 teaspoon salt
1 1/3 pounds boneless, skinless chicken breasts (about 4 )
1 tablespoon chopped fresh ginger
4 cloves garlic, chopped
2 tablespoons tahini (sesame-seed paste)
1 tablespoon Asian sesame oil
2 teaspoons sugar
2 1/2 tablespoons cooking oil
1/8 teaspoon dried red pepper flakes
3 tablespoons soy sauce
1/2 teaspoon fresh-ground black pepper
2 cucumbers, halved lengthwise, peeled, and seeded
Sesame Chicken Salad Recipe at Cooking.com
DIRECTIONS
In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.


In a medium saucepan, combine the 1 cup broth, one third of the scallions, and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it.


In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce, and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips.


To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Asian Chicken Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 475
Fat. Total: 19g
Fiber: 4g
Carbohydrates, Total: 32g
Sodium: 977mg
% Cal. from Fat: 36%
Cholesterol: 87mg
Protein: 43g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Dawn, NY Reviewed: 02/15/2013
YUM!
This dish was sooooooo good. The sauce was out of this world! I made it with rice noodles. The flavors blended so well together and it was a great opportunity to use my tahini paste. Really delicious. A must try.
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