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Full Online Book HomeLearning KitchenPoultry - Chicken Salad - Szechuan Pasta Chicken Salad
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Poultry - Chicken Salad -  Szechuan Pasta Chicken Salad Post by :Jasper_Nell Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3067

Click below to download : Poultry - Chicken Salad - Szechuan Pasta Chicken Salad (Format : PDF)

Poultry - Chicken Salad - Szechuan Pasta Chicken Salad

1 lb Thin noodles
3/4 c Soy sauce
1/4 c Peanut oil
2 c Mayonnaise
1 tb Dijon mustard
1/4 c Oriental-style sesame oil
2 Whole boneless, skinless, cooked Chicken breasts
6 Green onions, thinly sliced
2 Carrots, peeled and coarsely Chopped
1 Red sweet pepper, chopped
1 (8-oz.) can sliced bamboo shoots, drained
1 (6-oz.) jar mini corn on the Cob, drained
1/2 c Chopped, fresh cilantro
1/2 lb Fresh snow peas, trimmed, Cut into julienne
Szechuan chili oil

Cut chicken breasts into bite-sized pieces and reserve. Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce and then peanut oil. Cool to room temperature, occasionally stirring the noodles to coat thoroughly. Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use. Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate overnight. Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry.
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1/4 cup salad oilgrated zest of 1/2 lemonjuice of 1 lemon1 tbl. honey1/4 tsp. ground ginger1/4 tsp. curry powder1/8 tsp. garlic powder1-1/2 cups cubed cooked chicken1-1/2 cups grapes1/2 cup sliced celerylettuce leaveslemon wedgesCombine the first 7 ingredients. Stir in chicken, grapes, and celery.Serve on lettuce leaves; garnish with lemon wedges.Makes 4 servings.

Poultry - Chicken Salad -  Summer Salad Poultry - Chicken Salad - Summer Salad

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1 1/2 c. mayonnaise 2 tsp. curry powder 1/4 tsp. ground coriander 1 1/2 c. orange slices (save juice) 1 bunch fresh spinach, washed, stemmed and drained 1 cucumber, peeled and sliced 1/2 c. green or red onion, chopped 1 c. peas, drained 1 (8 oz.) sliced water chestnuts 1 1/2 c. diced chicken 4 hard-boiled eggs Combine mayonnaise, curry powder, coriander and 2 tablespoons orange juice. Tear the spinach; place in 9 x13-inch pan or large bowl. Layer the ingredients in order listed: orange slices, spinach, cucumber, onion, peas, water chestnuts, diced chicken and eggs, reserving a few orange slices