Food > Recipe Directory > Courses/Meal Type > Salad > Lime and Ginger Chicken Breast Salad with Peanut Dressing

Lime and Ginger Chicken Breast Salad with Peanut Dressing Recipe

Lime and Ginger Chicken Breast Salad with Peanut Dressing

Homemakers Best Tested
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

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Source

Homemakers Magazine: June 2007

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