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Weekly PathWalkers.Net e-Newsletter #110 :: PathWalkers.Net Interactive :: Helping you along your path
RECIPE - Asian Chicken Salad with Cilantro-Cucumber Dressing
Yield: 6 to 8 servings; 2 cups dressing
The cool taste of cucumber combined with the tang of yogurt makes an unctuous dressing that gives
this salad a creamy character. Don't be tempted to add all of the yogurt to the blender--it will thin out,
so blend only half, and stir in the remainder. (Keep the salad dressing recipe in mind as a lowfat "house
dressing." You can change the cilantro and vinegar if you wish--fresh basil or oregano with red or white
wine vinegar are good substitutes.)
Cilantro Cucumber Dressing:
1 cup plain nonfat yogurt, divided
1 medium cucumber, scrubbed, and halved lengthwise
2 scallions, coarsely chopped
1 clove garlic, crushed
1/4 cup chopped fresh cilantro
2 tablespoons rice vinegar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Poached Chicken:
4 chicken breast halves, with skin and bones
2 scallions, chopped
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon peppercorns
2 ounces snow pea pods, trimmed and cut into lengthwise strips
3 scallions, thinly sliced diagonally
2 carrots, peeled and thinly sliced diagonally
2 ribs celery, thinly sliced diagonally
1 red bell pepper, seeded and cut into thin strips
Lettuce leaves
1. Make the cilantro cucumber dressing: With a spoon, scoop the seeds from the cucumber and cut into
chunks.
2. In an electric blender, combine 1/2 cup of the yogurt, the cucumber, scallions, garlic, cilantro,
vinegar, salt, and pepper. Pulse several times, then blend on high until mixture is smooth. Remove to a
small bowl and stir in the remaining yogurt; set aside.
3. Make the chicken: in a medium saucepan, place the chicken, scallion, ginger, salt and pepper. Add
enough cold water to cover. Bring to a boil over medium heat. Reduce heat to low. Cover and simmer
for 10 minutes. Remove from heat and let stand, covered, for 1 hour. Remove the skin and bone, tearing
the meat into bite-sized pieces.
4. In a small saucepan of boiling water, blanch the pea pods and the carrots for 30 seconds. Drain, rinse
with cool water, and drain well; set aside.
5. In a large bowl, combine the chicken, carrots, snow peas, scallions, celery and red bell pepper. Add
half of the dressing and toss well. Cover and refrigerate until chilled, at least 1 hour and up to 1 day.
6. Serve the chicken on a bed of lettuce leaves, passing the remaining dressing on the side.
www.rickrodgers.com
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BOOK REVIEW: The Outer Temple of Witchcraft
by Christopher Penczak ©2004 Llewellyn
ISBN 0-7387-0431-4
442 pages + Appendices, Bibliography & Index paperback
$17.95 (U.S.)
review by: Mike Gleason
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