Lime and Ginger Chicken Breast Salad with Peanut Dressing

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By: The Homemakers Test Kitchen

Indonesia – the inspiration for this salad – is home to scores of different salads with all kinds of peanut dressings. They often include a mix of raw and cooked vegetables, fruit and a protein such as tofu, hard-cooked eggs or, less often, beef or chicken. So raid your refrigerator and use your imagination for the salad ingredients.

Ingredients

4 boneless skinless chicken breasts
Marinade:: 1 tsp (5 mL) grated lime rind; 1 tbsp (15 mL) lime juice; 1 tbsp (15 mL) peanut or vegetable oil; 2 tsp (10 mL) grated gingerroot; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) each turmeric and cayenne pepper
Dressing:: 2 tbsp (30 mL) peanut or vegetable oil; 2 shallots, thinly sliced; 3 cloves garlic, thinly sliced; 1 to 2 tbsp (15 to 30 mL) minced hot pepper; 1/3 cup (75 mL) natural peanut butter; 3 tbsp (45 mL) soy sauce; 1 tbsp (15 mL) fancy molasses; 1 tbsp (15 mL) lime juice; 1/4 tsp (1 mL) five-spice powder
Suggested Salad:: 1 small head iceberg lettuce, shredded; 8 oz (250 g) cooked grean beans; 1 sweet pepper, sliced; 1 star fruit or half small pineapple, sliced; Half English cucumber, sliced; Half jicama, sliced; 2 cups (500 mL) cubed regular tofu, blanched

Preparation

Marinade: In bowl, whisk together lime rind and juice, oil, ginger, salt, turmeric and cayenne. Add chicken and roll to coat; marinate for at least 30 minutes or, refrigerated, for up to 1 day.

Dressing: In small skillet, heat oil over medium-high heat. Add shallots and garlic; fry until golden brown. Drain through sieve into heatproof bowl; mince shallots and garlic and add to bowl. Stir in hot pepper, peanut butter, soy sauce, molasses, lime juice, five-spice powder and enough cold water (3 to 4 tbsp/45 to 60 mL) to make pourable.

Grill chicken over medium-high heat, turning once, until no longer pink in centre, about 12 minutes; remove from heat and let stand for 5 minutes, then slice.

Suggested Salad: Meanwhile, arrange lettuce, beans, pepper, star fruit, cucumber, jicama and tofu on 4 plates. Top each plate with chicken; spoon dressing over top.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	558
Protein	49 g
Fat (total)	28 g
Sat. Fat	5 g
Carbohydrate	34 g
Fibre	11 g
Cholesterol	79 mg
Sodium	980 mg
Calcium	23 % RDI
Iron	38 % RDI
Vitamin A	13 % RDI
Vitamin C	100 % RDI
Folate	73 % RDI

Also in this menu:

5 grilled chicken salads

Source

Homemakers Magazine: June 2007

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