Yummy Yam Gai- Chicken Salad (ChopStix)

* Exported from MasterCook *

Yummy Yam Gai - Chicken Salad (ChopStix)

Recipe By : Hugh Carpenter and Teri Sandison (1990)
Serving Size : 4 Preparation Time :0:20
Categories : Salad Chop Stix
Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked chicken -- shredded, chilled
4 cups mixed salad greens -- bites
1 cup jicama -- slivered
1 cup cucumber -- slivered
1 cup carrot -- slivered
1/2 cup basil or mint -- chopped
1 lime -- cut into wedges
DRESSING--
4 small shallots -- minced
4 cloves garlic -- minced
1/2 cup peanut oil
5 tablespoons lime juice
1/4 cup peanut butter
1/4 cup fish sauce
2 tablespoons honey
1 teaspoon chili sauce -- Chinese

Place shallots, garlic, and peanut oil in a small skillet over medium heat.
Cook until the oil sizzles and the garlic turns white (if it browns, discard
it.) Immediately tip out the contents of the pan and let coop. Transfer to
food processor along with remaining dressing ingredients and blend thoroughly.
Keep the dressing at room temperature up to 1 day in advance. Otherwise, store
in the refrigerator and return to room temperature before serving.

Assemble. Toss. Use Basil or mint and the lime wedges as garnish.


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NOTES : Serve pyramids of cooked chicken, slivered vegetables and baby lettuce
greens on a black plate for drama. In the original recipe, the chicken was
roasted without seasoning. Skin the chicken and chill. You may also use
citrus (pollo loco) or honey roasted (KFC) left-overs.