Easy Gourmet - Recipe of the Month: July 2010
I found this great recipe in one of my favorite magazines (Sunset,) and of course had to change up a bit, grill rather than poach the chicken, honey rather than sugar, and a few extra ingredients too - This salad is so good it's addictive. The pairing of the unusual greens, grilled chicken and zesty dressing are pure perfection.
For presentation, bring a few of your garden elements in, serve on Batik table cloth, on simple plates - I paired red, blues and white to play off of the red of the strawberries and boldness of the greens. A dry chilled white, or some ice tea will do.
Ingredients
• 1 1/2 pounds boned, skinned chicken breasts, grilled.
• Fresh Asian noodles (sold in produce area.)
• 3/4 cup toasted coconut ( I bought a fresh coconut.)
• 1 tablespoon black sesame seeds
• 3/4 cup lime juice
• 2 tablespoons honey
• 1 1/2 tablespoons Thai or Vietnamese fish sauce
• 2 tablespoons minced, seeded jalapeno Chile pepper
• ½ teaspoon fresh grated ginger
• 2 teaspoons canola oil
• 1 1/2 cups lightly packed small fresh mint leaves
• 1 1/2 cups lightly packed small fresh basil leaves
• 1/2 cup lightly packed small cilantro sprigs
• 1 quart strawberries, hulled and quartered
Preparation
1. Grill or bake chicken breasts. Transfer chicken to a plate and let cool. Cook Asian noodles according to directions.
2. Preheat oven to 350°. Toast coconut and sesame seeds in a pan until light golden, 4 minutes. Let cool.
3. Whisk lime juice, honey, ginger, fish sauce, Chile's, and oil in a large bowl. Tear chicken into bite-size shreds; toss with dressing. Just before serving, gently mix in herbs and berries.
4. Serve on a bed of the Asian noodles. Top with coconut and sesame seeds.
