Indonesian Chicken Salad
By: Anonymous
Published: Wednesday, December 2, 2009 - 1:30am

Ingredients




1 small Red bell pepper,
1 small Yellow bell pepper,
3/4 cup Long-grain rice,
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.