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Make the salad:
In a large heatproof bowl or pan, pour boiling water in to cover the noodles. Let them soak for 10 minutes. Drain noodles and cool. Combine chicken, carrots, cucumber in a bowl.
Make the dressing:
In a blender or food processor combine soy sauce, lime juice, garlic, brown sugar, peanut butter, and either the red pepper flakes or chili paste. With the motor running add the oil in a thin stream to emulsify.
Pour half of the dressing over the salad and toss well. Can be served over the noodles with crushed peanuts, green onions, cilantro and mint to garnish. Serve reserved dressing separately.
Asian Chicken Salad - serves 6
We started making this salad in the 90s and have served it to all our family and friends. It is fancy enough for a ladies luncheon or a shower, and portable enough for a picnic or a lunch box.
It makes a light meal with fresh fruit and perhaps a muffin or cookie.
This is a versatile party dish that can be made the day before. If you make this ahead of time, keep the cucumbers separate and add just before serving.
For a quick version, use the breasts from two whole roasted chickens purchased at your grocer’s deli. Reserve the dark meat for another purpose. If you must, use a high quality ready made asian dressing with ginger and peanuts or sesame. Add a couple of tablespoons of peanut butter or other nut butter to the dressing if you have it on hand.
Ingredients for the salad:
6-8 ounces cellophane noodles (you can substitute other pasta if not available and prepare according to directions.)
3 pounds chicken breasts, poached or roasted and shredded (leave out for a vegan version)
1 cup grated carrots
2 large cucumbers, peeled, seeded and chopped (or 4 Persian cucumbers, chopped)
¼ cup chopped fresh mint plus a few whole mint leaves for garnish(optional)
½ cup chopped cilantro (save back ¼ cup for garnish)
For the dressing:
4 large garlic cloves, minced (or garlic powder if you do not like raw garlic)
2 tbls brown sugar
¼ cup low-sodium soy sauce or tamari
½ cup fresh squeezed lime juice
Fresh grated rind from 2 limes
2 Tbls Fresh grated ginger root
½ cup peanut butter, preferably fresh ground without added oil
1½ tsp dried hot red pepper flakes or 2 tsp chili paste
¼ cup grapeseed, sunflower, or other mild, heart-healthy oil
Garnish:
½ cup coarsely chopped roasted unsalted peanuts
⅓ cup green onion sliced on the diagonal
Additional chopped mint and cilantro for the top of the salad
Laurie's Blendtec is still going strong after 15 years of heavy use.
The brands we have linked to here are the ones we use and love. My sister has used her Blend Tec blender for decades.
I have used a Cuisinart Food Processor since I received my first one as a wedding present forty years ago. This machine is indispensable for making intricate dishes and chopping large amounts of produce.
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