You'll probably want to use this salad dressing on other things,
including sliced raw mushrooms and cooked green beans, so consider
making a double batch.
Asian-Style Carrot and Cabbage Salad
For the salad:
1 lb (450 g) Napa or Savoy cabbage, cored and shredded
2-3 carrots, grated
2-3 scallions (spring onions), green and white parts,
finely chopped
For the dressing:
1/4 cup (60 ml) peanut oil
2 Tbs (30 ml) lime juice
1 tsp (5 ml) soy sauce
1/4 tsp (1 ml) dark sesame oil
Salt and freshly ground pepper to taste
Combine the salad ingredients in a large bowl. Whisk together the
dressing ingredients and pour over the salad. Toss to combine and
serve immediately. Serves 4 to 6.
The unexpected combination of spiciness and sweetness make this
chicken salad one of my favorites. It makes a wonderful filling for
sandwiches and can be kept on hand for a no-fuss dinner, but the
picnic table is where this dish really shines.
Curried Chicken and Mango Salad
4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1/2 cup (125 ml) white wine or chicken stock
3/4 cup (180 ml) mayonnaise
3 Tbs (450 ml) lime juice
1 tsp (5 ml) curry powder
1 cup (250 ml) coarsely chopped walnuts or pecans
3-4 ribs celery, finely chopped
1-2 ripe mangos, peeled, seeded, and coarsely chopped
Season the chicken breast halves with salt and pepper and place them
in a single layer in a large skillet. Add the wine or broth and
bring to a simmer over moderate heat. Reduce the heat and simmer
tightly covered until the chicken is cooked and firm to the touch,
about 20 minutes. Remove from the skillet and allow to cool. Cut
the chicken into large pieces. Whisk together the mayonnaise, lime
juice, and curry powder. Combine the chicken, mayonnaise mixture,
and remaining ingredients in a mixing bowl and toss gently to
thoroughly combine. Serve chilled. Serves 4 to 6.
This brightly flavored and versatile dish can be served as a salad,
side dish, or main course.
Orange Chicken Salad
2 seedless oranges
2 cups (500 ml) chicken stock or water
1 cup (250 ml) long-grain rice
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) orange juice
2 tsp (10 ml) Dijon mustard
1 lb (450 g) cooked chicken, diced
1/2 cup (125 ml) cashews or almonds, lightly toasted
3 Tbs (45 ml) chopped fresh chives
Salt and freshly ground pepper to taste
Peel one of the oranges being careful to remove only the thin orange
part of the peel, leaving the white pith behind. Combine the orange
peel, chicken stock, and rice in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer covered for 15 minutes.
Remove from the heat and let stand covered for 10 minutes. Meanwhile,
whisk together the olive oil, orange juice, and Dijon mustard. Set
aside. Remove and discard the orange zest from the rice. Transfer
the rice to a serving bowl and toss with half the dressing. Cool to
room temperature or chill in the refrigerator. Completely peel both
oranges and divide into segments. Immediately before serving, toss
the rice with the remaining dressing, add the chicken, cashews, and
chives, and toss to combine. Adjust the seasoning with salt and
pepper and garnish with orange segments. Serves 4 to 6.
Recipes copyright by World Wide Recipes and reproduced with permission.
Friday, March 19, 2010
