Recipe: East West Chicken Salad

East West Chicken Salad
rec.food.cooking/2002
Servings: 8

This salad is reminiscent of the bowls of noodles and fresh vegetables that they serve at Asian noodle houses. Start with a rotisserie chicken from the supermarket, some fresh veggies from the farmers market, and this salad couldn't be easier. Or marinate a pound of boneless chicken breasts in a little of the dressing and barbecue until tender.

Dressing:
2 tablespoons (25 ml) canola oil
2 tablespoons (25 ml) toasted sesame oil
2 cloves garlic, minced
2 tablespoons (25 ml) lime juice
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Asian fish sauce
1/3 cup (75 ml) chopped fresh cilantro
1 tablespoon (15 ml) chopped fresh ginger
1 teaspoon (5 ml) Asian chili paste
1 tablespoon (15 ml) brown sugar

Salad:
3/4 pound (350 g) fresh asparagus, cut into 2-inch lengths
1 tablespoon (15 ml) canola oil
1/2 pound (250 g) fresh shiitake or portabello mushrooms, sliced and
slivered
3-4 cups (750 ml-1 L) cooked and chilled rice vermicelli or white rice
4 green onions, in julienne strips
1 pound (500 g) barbecued chicken, deboned and slivered
1/2 cup (125 ml) fresh mint leaves, chopped
1 cup shredded romaine lettuce
1/4 cup chopped roasted peanuts

Whirl dressing ingredients together in a food processor until smooth. Dressing may be made a day in advance and refrigerated.

For salad, place asparagus in a bowl with 3 tablespoons water. Cover with plastic wrap and microwave on high for 2 minutes, until just lightly steamed. Rinse under cold water to chill. Drain well and place in a salad bowl.

Heat 1 tablespoon of oil in nonstick skillet and saute mushrooms until
brown and tender, about 2-3 minutes. Set mushrooms aside to cool. Add to salad bowl.

Cook noodles or rice and cool (if using rice noodles, break into 2-inch pieces before cooking). Add to bowl.

Stir in onions, chicken, mint and lettuce. Toss salad with dressing and chill. Sprinkle with chopped peanuts and extra green onions to garnish just before serving.