Tuesday, June 21, 2011

Shredded Chicken Salad

2 boneless, skinless chicken breasts
1 head iceberg lettuce
2 red bell peppers
3 scallions
1 cucumber
Quick Peanut Vinaigrette
2 tablespoons chopped unsalted peanuts

In a skillet, bring 1 cup salted water to a simmer. Add chicken, cover, and cook over low heat 5 minutes. Turn off heat; let steam 5 minutes. Shred chicken with a fork.

Cut lettuce and bell peppers into strips; slice scallions. Quarter cucumber lengthwise; slice thinly. Combine vegetables and chicken; season with salt.

Toss with peanut vinaigrette and peanuts.

Peanut Vinaigrette

4 tablespoons unsalted peanuts
Juice of 1 lime
1/4 cup rice-wine vinegar
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil

In a blender, puree peanuts, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds.

With the machine running, slowly add vegetable oil in a steady stream, and continue blending until dressing is emulsified and slightly thickened.

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