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Chicken Salad, Oriental-Style Recipe


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     Chicken Salad, Oriental-Style

Category   Entrees - Maindishes
Sub Category   None

3 c. chicken broth
1 c. fume blanc or other dry white wine
4 boneless, skinless chicken breast halves
1/4 c. soy sauce
1/4 c. rice vinegar
1 garlic clove, minced
1/w tsp. red pepper flakes, or to taste
1/4 c. peanut oil
1 T. dark sesame oil
1 seedless English cucumber, peeled and cut into matchsticks
3 green onions with 4 inches of green, sliced on diagonal
3 or 4 fresh cilantro springs, leaves chopped
1/4 c. roasted peanuts, chopped
1 T. sesame seeds, lightly toasted in a small skillet

Combine broth and wine in pan large enough to hold chicken and bring to a simmer. Add chicken and poach until just cooked through, about 10 mins. Remove chicken to a plate to cool.
Make vinaigrette. Combine soy sauce through red pepper flakes in bowl. Whisk in peanut and sesame oil to make an emulsion
When chicken is cool enough to handle, tear it in shreds and place on serving dish. Add cucumber, green onions and cilantro. Toss with vinaigrette.
Cover dish and refrigerate 30 mins. Just before serving, toss in peanuts and sesame seeds.

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