Asian Chicken Salad:
What's Coookin'

Aired on Superstation WGN
Saturday, March 26 and June 25, 2005

Show 209

Chef and author Patrick O'Connell throws together a fun and simple Asian inspired chicken salad with Virginia peanuts at The Inn in Little Washington, Virginia. Celery, carrots, red onion and radish are finely sliced and tossed together. Filled with vitamin A, carrots are a wonderful antioxidant. A light dressing of lime juice, cilantro, rice wine vinegar and fermented fish sauce adds a tangy burst of flavor. Cilantro is also known as Chinese parsley, Mexican parsley and coriander. This refreshing and healthy salad can be served vegetarian, as is, or with lightly poached chicken breast. Chicken breasts are the leanest part of the chicken and have half the fat of a steak. Present this colorful salad in a bed of Boston lettuce for a refreshing and crunchy dish.

Asian Inspired Chicken Salad with Virginia Peanuts

(Serves 6)

Ingredients:

6 boneless, skinless chicken breasts
6 cups well seasoned chicken stock
2 cups finely julienned carrot
1 cup finely julienned celery
¼ cup thinly sliced red onion
½ cup julienned daikon
¼ cup cilantro leaves
3 tablespoons fresh lime juice
¾ cup salted peanuts
18 leaves Boston lettuce
1 cup clear fish sauce with lime and cilantro
 
Preparation:

In a four-quart saucepan, bring the chicken stock to a simmer and add the chicken.  Gently poach the chicken for 12 minutes or until the chicken is just cooked through.  Using a slotted spoon, lift the chicken breasts out of the stock and let them cool on a plate.  (Reserve the stock for another use) In a large mixing bowl, toss the carrots, celery, red onion, daikon, cilantro leaves, lime juice, clear fish sauce with lime and cilantro and ½ cup of the peanuts together. (Clear fish sauce: rice wine vinegar, fish sauce, garlic, lime juice, spring of cilantro and a pinch of sugar) When the chicken is cool enough to handle, cut it into very thin strips and toss it with the vegetable mixture. (This may be made ahead and stored in the refrigerator until ready to serve) On each of six serving plates, form a cup with three lettuce leaves. Fill each lettuce cup with chicken salad and garnish with the remaining peanuts.