This was in the Free Press this morning, looks good. I would ignore the
fat-free and less-sodium parts.
CHICKEN SALAD WITH THAI FLAVORS
Serves: 4 / Preparation time: 20 minutes / Total time: 50 minutes
Look for lemongrass in the produce section of some grocery and specialty
stores.
2 cups fat-free, less-sodium chicken broth or stock
2 stalks lemongrass, bottom 6 inches only, thinly sliced; optional
1/2-inch piece ginger root, thinly sliced
1 green onion, sliced in half lengthwise, plus 2 green onions, thinly
sliced, divided
3 cilantro sprigs
1 1/4 pounds thin pieces of boneless, skinless chicken breasts
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced shallot
1 tablespoon peanut butter
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1/2 small head green cabbage
1 large carrot, peeled and cut into thin strips
3 tablespoons chopped cilantro leaves
1 tablespoon unsalted dry peanuts, crushed
In a large saucepan, combine the broth, lemongrass if you're using it ,
ginger root, green onion cut lengthwise and the cilantro sprigs. Bring it to
a boil over high heat. Reduce the heat to low and simmer 5 minutes.
Add the chicken breasts, raise the heat to high and bring the liquid back to
a boil; boil 3 minutes.
Reduce the heat to low, cover and simmer the chicken for 5 minutes.
Remove the pan from the heat and keep it covered. Uncover after 5 minutes
and allow the chicken to cool in the stock. Remove the chicken from the
stock when cool enough to handle. Reserve the stock.
Shred the chicken with the grain into strips 1/2-inch thick. Cover and
refrigerate it.
Strain the cooled stock and discard the solids. Return 1 1/2 cups of the
broth to the saucepan and discard any remaining liquid. Bring the broth to a
boil over medium-high heat and cook, uncovered until it's reduced to 1/2
cup, 5 to 6 minutes. Cool it slightly.
In a blender, combine the reduced broth, lime juice, vinegar, fish sauce,
soy sauce, shallot, peanut butter and garlic. Blend until smooth.
With the blender running, slowly add the oil. The dressing will be thin. Set
it aside.
Cut the core from the cabbage and slice it into thin strands.
In a large bowl, toss the cabbage, shredded chicken, carrots, cilantro and
the 2 sliced green onions. Pour half of the dressing over the salad. Top the
salad with the peanuts and serve the remaining dressing alongside.
From "The New Mayo Clinic Cookbook" by Donald Hensrud et al (Oxmoor House.
$34.95). Tested by Susan Selasky for the Free Press Test Kitchen. 273
calories (36% from fat), 11 grams fat (2 grams sat. fat), 10 grams
carbohydrates, 33 grams protein, 562 mg sodium, 78 mg cholesterol, 80 mg
calcium, 3 grams fiber