and Vegetable Salad with Fresh Herb Dressing
By Chef / Author Nina Simonds,
“A Taste of Ginger", Salem, MA
Participant: Cooking for Solutions
(use organic when possible)
2 Chicken Breasts (approx. 1 lb. - boneless, skinless)
1/3 lb. Thin Rice Stick Noodles (softened in hot water and drained)
2-1/2 cup Carrots (grated)
2-1/2 cup Leafy Lettuce (rinsed, drained, and cut into thin,
2-1/2 cup Bean Sprouts (rinsed and drained)
Asian Master Marinade
3 tbls. Soy Sauce
2 tbls. Rice Wine or Sake
1 tbls. Garlic (minced)
1 tbls. Virgin Olive Oil
Sweet and Sour Dressing
Juice of 5 Limes or 2-1/2 Lemons (about 2/3 cups)
1-1/4 tspn. Crushed Red Pepper or Chile Pepper Flakes
1/3 cup Fish Sauce (add more to taste)
1/3 cup Sugar
1-1/2 tbls. Garlic (minced)
1/3 cup Fresh Cilantro (coarsely chopped)
1/3 cup Fresh Basil (coarsely chopped)
1-1/2 cup Scallion Greens (finely chopped)
1. Trim chicken of any fat and gristle. Place
in a bowl and add the combined ingredients of the marinade.
2. Prepare a medium-hot fire for grilling or
preheat a gas grill or the broiler. If grilling, brush the rack
with olive oil and place meat 3 inches from the source of heat.
Grill covered 5-7 minutes per side, or until chicken is opaque
all the way through. Remove and cool slightly. Cut chicken meat
across the grain into thin slices.
3. In a large stockpot, heat 2 quarts of water
until boiling. Add softened rice stick noodles and swirl in
the hot water. Cook for 10 seconds, or until just tender. Drain
thoroughly in colander and rinse under the cold, running water.
Clip noodles, if desired, into 3-inch lengths and arrange on
a deep serving platter.
4. Arrange shrimp in the center with carrots,
lettuce and bean sprouts in concentric circles around the shrimp.
5. In a medium bowl, soak crushed red pepper
in lime juice for 2-3 minutes. Add remaining dressing ingredients
and stir to dissolve the sugar. Pour dressing ingredients into
a serving bowl.