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44
Chicken Salad with Avocados
and Mint-Soy Vinaigrette
Serves: 4
INGREDIENTS
For the salad:
2 whole chicken breasts, bone in, skins removed (1 1/2 to 2 pounds)
1 medium onion, quartered
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon kosher salt
1 romaine heart, or 1 romaine lettuce, outer leaves removed
2 celery stalks, thinly sliced
1 large or 2 small Hass avocados
For the dressing see separate recipe in Sauces & Dressings
METHOD
1 Poach the chicken breasts. Place in a large, heavy saucepan and
cover by about 1 inch with water. Add the onion, garlic, and bay leaf
and bring to a simmer over medium-high heat. Add the salt and
reduce the heat so that the water simmers gently. Cook, partially
covered, for 20 to 25 minutes, or until the juice runs clear when the
chicken is pierced with the tip of a sharp knife. Remove from the
heat and, if time allows, let the chicken cool in the liquid.
2 Remove the chicken from the pot (strain the light broth and use for
another purpose). When it is cool enough to handle, either shred the
meat by hand, or pulse in your Food Processor with the S-Blade
attached to the desired consistency. Transfer to a bowl.
3 Wash the lettuce, breaking the larger leaves in half across the
middle. You will line the platter with these larger leaves. Cut the
bottom halves of the leaves and the smaller leaves crosswise into
1/2-inch-thick slices (chiffonade) and toss with the chicken. Add the
celery and toss together.
4 Cut half of the avocado or avocados into dice and add to the
chicken. Cut the remaining avocado into thin slices.
5 Pour the dressing over the chicken mixture. Toss well.
6 Line a serving platter or individual plates with the leaves that did not
go into the salad and top with the salad. Fan the remaining avocado
slices out on the side for garnish. Serve cold or at room temperature.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
43
Curried Chicken Satay with
Fresh Mint-Soy Vinaigrette
Serves 8-12
INGREDIENTS
For the chicken satay:
2 skinless, boneless chicken breast halves
1 1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil or vegetable oil
For the mint-soy vinaigrette (see separate recipe in Sauces & Dressings)
METHOD
1 Soak two dozen 6-inch bamboo or wooden skewers in water for
30 - 60 minutes. With a sharp knife, cut each chicken breast
lengthwise into twelve long, thin strips. Thread 1 strip onto each of
the skewers, weaving the skewer back and forth along the length of
each chicken strip. Arrange them on a large platter or baking tray.
2 To prepare the marinade, in a small bowl combine the curry powder,
pepper, salt, and cumin. Spoon the oil over the chicken strips, turning
to coat them evenly, and then evenly sprinkle the dry ingredients
over them on both sides. Cover the platter or tray with plastic wrap
and marinate in the refrigerator for 1 hour or longer.
3 Preheat a hinged indoor grill or Panini maker, following the manufac-
turer's instructions, or preheat a broiler, outdoor grill, or stovetop
grill pan. Grill the skewers, in batches if necessary, until cooked
through and nicely browned, about 2 minutes total on a hinged grill
or panini maker, or 2 minutes per side in the broiler, a grill pan, or on
an outdoor grill. If using an indoor grill, take care that the skewers
don't prevent the grill or Panini maker from closing properly.
4 Serve the skewers immediately, passing the vinaigrette for guests to
drizzle over their skewers or to use as a dip.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
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