Torn Chicken
and Cabbage Salad
Brenda V
6 servings
Dressing:
1 red Fresno or Serrano chili, seeded and minced
1 clove garlic, finely minced
1 ½ Tablespoons sugar, or to taste
3 Tablespoons fresh lime juice
2 Tablespoons fish sauce
1 whole chicken breast, about ¾ lb
4 cups finely shredded green cabbage
½ carrot, peeled and finely shredded
½ cup finely slivered fresh mint
2 Tablespoons finely slivered fresh polygonum or fresh
cilantro leaves
2 Tablespoons chopped unsalted roasted peanuts
To make the
dressing, in a bowl, combine the chili, garlic, lime juice, sugar and fish
sauce. Stir together and set aside.
Place the chicken in a saucepan and add water to
cover. Bring to a simmer over
medium-high heat, adjust the heat to maintain a gentle simmer, and cook until
opaque throughout, about 20 minutes.
Transfer the chicken to a plate, let cool, then remove the skin and
bones. With fingers, tear the meat along
the grain into long thin shreds and place in a large bowl. Discard the cooking liquid or reserve for
another use.
Add the cabbage, carrot, mint, polygonum or cilantro, and
dressing and toss gently to mix well.
Arrange the salad on a platter. Sprinkle with the peanuts and serve.
24-hour
Salad
Brenda V;
originally from Mary Smith
1 large can fruit cocktail, drained
1 can mandarin oranges, drained
1 large can pineapple chunks, drained
1 sliced banana- put in just before serving
1 cup miniature marshmallows
Toss above
together.
Fruit dressing: 2
eggs 2
Tablespoons sugar 2
Tablespoons lemon juice dash of salt
1 Tablespoon butter or margarine 2 Tablespoons pineapple juice
Cook fruit
dressing ingredients in sauce pan over low heat, stirring constantly just to
boiling. Remove from heat. Cool.
Fold in 1 cup whipped topping or whipped cream into
cooled dressing.
Combine the dressing and fruits. Let set in refrigerator for 24 hours. Just before serving add in sliced bananas.
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