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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Dijon-sherry dressing
1/2 inch ginger root, peeled
1/4 cup dry sherry
2 egg yolks*
2 tbsp Dijon mustard
2 tsp sugar
1 lemon, juice only
1/2 cup olive oil and peanut or sesame oil
2 tbsp light soy sauce
1/4 tsp salt
1/8 tsp white pepper
For the salad
8 boneless skinless chicken breasts
1 1/2 cups chicken broth
1 cup green onions, sliced diagonally
1 cup water chestnuts, canned, sliced, drained
1 cup sesame seeds, lightly toasted
1 lb snow pea pods, fresh, julienned
TO MAKE THE DRESSING: Marinate ginger root in sherry several hours or overnight. Beat egg yolks with mustard. Add sugar and lemon juice and stir to dissolve. Combine oils. Add oils in thin stream to yolk mixture, whisking constantly until thickened and smooth. Remove ginger root from sherry; add sherry to yolk mixture with soy sauce.
TO MAKE THE SALAD: Poach chicken breasts in chicken broth over medium heat for 20 minutes, or until done. Let cool in broth. Crisp green onions in bowl of ice water. Cut meat into 1/4 inch strips. Mix chicken, water chestnuts, sesame seeds, pea pods, and green onions in large bowl. Toss salad with dressing. Season with salt and pepper. Serves 4
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CHINESE CHICKEN SALAD with Dijon Sherry Dressing
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Dijon-sherry dressing
1/2 inch ginger root, peeled
1/4 cup dry sherry
2 egg yolks*
2 tbsp Dijon mustard
2 tsp sugar
1 lemon, juice only
1/2 cup olive oil and peanut or sesame oil
2 tbsp light soy sauce
1/4 tsp salt
1/8 tsp white pepper
For the salad
8 boneless skinless chicken breasts
1 1/2 cups chicken broth
1 cup green onions, sliced diagonally
1 cup water chestnuts, canned, sliced, drained
1 cup sesame seeds, lightly toasted
1 lb snow pea pods, fresh, julienned
TO MAKE THE DRESSING: Marinate ginger root in sherry several hours or overnight. Beat egg yolks with mustard. Add sugar and lemon juice and stir to dissolve. Combine oils. Add oils in thin stream to yolk mixture, whisking constantly until thickened and smooth. Remove ginger root from sherry; add sherry to yolk mixture with soy sauce.
TO MAKE THE SALAD: Poach chicken breasts in chicken broth over medium heat for 20 minutes, or until done. Let cool in broth. Crisp green onions in bowl of ice water. Cut meat into 1/4 inch strips. Mix chicken, water chestnuts, sesame seeds, pea pods, and green onions in large bowl. Toss salad with dressing. Season with salt and pepper. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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