TASTE
Salad with Asian dressing qualifies as perfect Games and summer fare
| • | All the goodness of 'ohana |
By Linda Gassenheimer
McClatchy-Tribune News Service
Celebrate the Beijing Olympics with this main-dish salad, a simple meal made with shiitake mushrooms, chicken, cashew nuts and an Asian dressing. It's perfect summer evening fare, warm or at room temperature.
Use toasted sesame oil, which lends a nutty flavor, and steamed Chinese noodles. You can sub angel hair pasta for Chinese noodles and white vinegar diluted with a little water in place of rice vinegar, regular sesame or canola oil in place of toasted, walnuts in place of cashews and any sliced mushrooms in place of shiitake if you must, but it will take the Asian edge off the meal.
Any type of cooked chicken can be used and minced garlic can be found in jars in the produce section of the market.
A quick way to slice scallions is to snip them with a scissors.
CHICKEN SALAD WITH ASIAN DRESSING
Place a medium saucepan filled with water on high heat.
Mix the soy sauce, vinegar and 1 tablespoon sesame oil.
When water boils, add the noodles. Cook 2 minutes and drain in a colander. Run cold water through them. Set aside.
Heat the remaining 1/2 tablespoon sesame oil in a wok or nonstick skillet over high heat. Add the chicken, garlic, red pepper and mushrooms. Stir-fry 1 to 2 minutes.
Remove pan from the heat and add the noodles, sauce mixture and salt and pepper to taste. Toss well.
Divide lettuce between 2 dinner plates. Spoon noodle and meat mixture over lettuce. Sprinkle with scallions and cashews.
Makes 2 servings.
