Indonesian Chicken Salad

Ingredients

10 lrg Stalks fresh asparagus,
2 whl chicken breasts, skinned (4 halves)
2 can Low-salt chicken broth: (14 oz)
1/4 cup Green onion, chopped
10 Oil-cured black olives, pitted
4 tablespoons Fresh orange juice,
4 teaspoons Sesame oil,
2 teaspoons Reduced-sodium soy sauce,
1 tablespoon Sherry wine vinegar,
1/2 cup Vegetable oil,
1 tablespoon Red pepper flakes,

Preparation

1
Roast the peppers by broiling or grilling it until it's black all over. Or stick it on a long-handled fork and blacken it over a gas flame. Peel, seed and dice (you'll need 1/4 cup). Cook the rice according to the package directions; set aside to cool.
2
Bring a pot of water to a rapid boil. Cook the asparagus for about 5 minutes (depending on thickness), until just tender but still bright green. Immediately remove to a bowl of ice-cold water to stop cooking and preserve the color. Drain, pat dry and set aside.
3
Simmer the chicken in the broth until cooked through, about 15 minutes. Let cool, then cut into 1/2" chunks, discarding the bones.
4
Toss together the chicken, rice, peppers, green onions and olives.
5
Whisk together the orange juice, oils, soy sauce and vinegar. Toss the salad with half of this dressing. Taste; add more if desired.
6
Cut the asparagus into 2" pieces. Stir into the salad at serving time.
7
Serve with Caramelized Small Onions.
8
ORIENTAL HOT OIL: Heat vegetable oil and red pepper flakes until very hot but not boiling. Let cool. Strain into a jar. Keeps for months, covered, in the refrigerator.

Tools

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Yield:

6.0 servings

Added:

Wednesday, December 2, 2009 - 1:30am

Creator:

Anonymous

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