This comes from Cook’s Illustrated, May and June 2006. The premise is to make chicken salads with creative vinaigrettes instead of mayo. I made this version with a slight change and have ideas for a few variations. There are two other variations in the magazine, each with a different twist, that sound equally delicious
The recipe called for 5 cups of shredded roast chicken. I poached a chicken breast the Chinese way instead by covering it with cold water, bringing it to a boil, turning off the heat, covering it, and letting it sit for about 20 minutes. I wish I had also thrown in the some of the beautiful red bell pepper we had in the frig.
A vegetarian version of this using tofu instead of chicken would also be very tasty with the tofu soaking up the piquant flavors of the dressing.
- 1/2 c. canola oil
- 3 T. peanut butter (calls for smooth but I used crunchy)
- 1/2 c. lime juice (3 or 4)
- 2 T. water
- Salt
- 3 cloves garlic, minced
- 2 t. grated fresh ginger
- 2 T. brown sugar
- 1 1/2 t. hot pepper flakes
- 1/2 cucumber, seeded and cut in matchsticks
- 1 carrot, peeled and grated
- 4 scallions, sliced thin
- 3 T. cilantro, minced
- 5 c. shredded chicken
- 1/2 c. roasted peanuts, chopped
- Puree oil, peanut butter, lime juice, water, salt, garlic, ginger, brown sugar and pepper flakes in a blender.
- Add cucumber, carrot, scallions and cilantro to vinaigrette; toss. Add chicken and toss. Let stand at room temperature 15 minutes. Serve over salad greens sprinkled with peanuts
