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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 6 |
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A refreshing chicken salad to enjoy over the summer. Ingredients:
2 tablespoons peanut oil |
3 shallots, minced |
4 garlic cloves, minced |
1 tablespoon finely minced gingerroot |
1 teaspoon crushed dried hot pepper |
5 tablespoons apricot jam |
2 1/2 tablespoons soy sauce |
1 tablespoon fish sauce |
1 tablespoon fresh lime juice (lemon juice in a pinch) |
1 tablespoon rice vinegar |
1 teaspoon sugar |
2 teaspoons sesame oil |
2 cups shredded rotisserie chicken |
2 cups shredded bok choy |
3 -4 scallions, sliced on the diagonal into 1 inch pieces |
1 small tender lettuce, leaves separated and washed |
1 seedless cucumber, sliced (to garnish) |
carrot (to garnish) |
radish (to garnish) |
2 -3 tablespoons finely chopped peanuts, for garnish |
Directions:
1. Heat the oil in a small, heavy, saucepan and sautι the shallots, garlic, ginger root, and chiles over moderate heat, stirring, until the vegetables wilt and the mixture becomes aromatic.
2. Add the apricot jam, soy sauce, fish sauce, lime juice, vinegar, and sugar.
3. Simmer for a few minutes, stirring, then remove from the heat and stir in the sesame oil.
4. In a bowl, combine the chicken, bok choy, and scallions.
5. Reserve 3 to 4 tablespoons of the sauce, then mix the rest with the chicken.
6. Mound the chicken salad on the lettuce leaves on a serving plate.
7. Surround the salad with the sliced cucumber, carrot, and radish.
8. Drizzle the remaining sauce over the salad, then sprinkle with the chopped peanuts.
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