Chicken Salad With Cilantro And Ginger

Recipe Ingredients

1/2 cup	118ml	Soy sauce
1/4 cup	59ml	Oriental sesame oil - see * Note
2 tablespoons	30ml	Rice vinegar
2 teaspoons	10ml	Grated peeled fresh ginger
1 lb	454g / 16oz	Boned skinned chicken breast halves
2 tablespoons	30ml	Vegetable oil
1/2 teaspoon	2.5ml	Chili oil - see * Note
1		Romaine lettuce - torn bite size
1/2 cup	8g / 0.3oz	Fresh cilantro leaves
1/2		Red onion - thinly sliced
1		Ripe tomato - sliced (large)
1/4 cup	27g / 1oz	Sesame seeds - toasted
1/4 cup	23g / 0.8oz	Slivered almonds - toasted

Recipe Instructions

* Note: Available at specialty foods stores, oriental markets and in the oriental section of some supermarkets.

Combine soy sauce, oriental sesame oil, vinegar and ginger in small bowl.

Cut chicken crosswise into 1/4-inch-wide strips. Place chicken in medium bowl. Mix in 1/4 cup of soy mixture. Let chicken marinate 30 minutes.

Heat vegetable oil and chili oil in heavy large skillet over medium heat. Add chicken to skillet and cook until springy to touch, stirring constantly, about 2 minutes. Transfer chicken to plate and cool.

Combine lettuce, cilantro, onion and tomato in large bowl and arrange on platter. Top mixture with chicken. Sprinkle salad with sesame seeds and almonds. Spoon some soy mixture over chicken salad. Serve, passing remaining soy mixture separately.

This recipe yields 4 servings.

Source:
Bon Appetit, November 1991

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