Title: Coriander Chicken Salad
Categories: Salad Poultry Chinese Misc
Yield: 6 Servings
| 1 | c | Coriander; chopped |
| 3 | | Scallions (including tops) minced |
| 2 | | Chicken breasts, boneless and skinless |
| 3 | tb | Butter or margarine |
| 1/4 | c | Sesame seeds; toasted |
| | | Garlic clove; minced |
| 1/2 | | Head of iceberg lettuce; shredded |
| SESAME DRESSING |
| 1 | tb | Dry mustard |
| 1 | tb | -Water |
| 1/2 | c | Sesame oil |
| 1/2 | c | Salad oil |
| 1/4 | c | Soy sauce |
| 3 | ts | Sugar |
| 1 | tb | Lemon juice |
| 1/4 | ts | Chinese 5-spice powder |
Cut chicken into strips (optional: soak in soy sauce for one hour). Fry
chicken in butter and garlic until brown. Reduce heat and simmer until
done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame
seeds and scallions. Toss in sesame dressing (see below). Serve over a bed
of shredded lettuce.
DRESSING: Make a paste of mustard and water. Blend in other ingredients
until homogeneous. Optional: let dressing sit at room temperature over
night to get well-blended mixture (but it tastes fine freshly made, too)