Carrot-Cucumber Sambal with Chicken

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4 Servings
Chicken Indonesian
Main Dish colorful salad Asian Indonisian Chicken cold

1 For the bal-
3 cups green bage shredded
3 cups rotisserie cken shredded
2 cups umbers seeded and sliced
7 cups rots julienned
1 cup mung n sprouts
0.5 cup onion thinly sliced
0.5 cup dry-roasted peanuts
1 her salt to taste
1 leaves for garnish
1 For the aigrette-
0.25 cup dark wn sugar packed
2 tablespoons fresh e juice
2 tablespoons low sodium sauce
1 serrano le paper seeded and chopped
2 tablespoons fresh antro chopped
1 tablespoon fresh gerroot chopped
1 tablespoon asses
1 teaspoon lic chopped or pressed
0.25 cup peanut oil

For Sambal- Combine cabbage, cucumbers, carrots, sprouts, onions and peanuts in a large bowl. Save the chicken for adding right before serving. For Vinaigrette- Place brown sugar, lime juice, soy sauce, serrano, cilantro, gingerroot, molasses, and garlic in a food processor. With machine running slowly, drizzle in peanut oil until mixture is blended. To Finish- Toss sambal with vinaigrette to coat, remembering to add the shredded chicken. The chicken will break down if left too long in the vinaigrette so add it just before serving. Season with salt if desired. Divide sambal among four plates. Garnish with cilantro leaves. Excellent served with fresh pineapple spears on the side.


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