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Oriental Chicken Salad

Fat.Freedom's picture
Ingredients
  Yellow onion 1 Medium, halved and stuck with 4 cloves
  Cloves 4 , halved and stuck with 4 cloves (Stuck With Yellow Onion)
  Carrots 2 , peeled and cut into 3 pieces
  Bay leaf 1
  Parsley stems 2 (Several Stems)
  Whole black peppercorns 12
  Salt To Taste
  Chicken breast halves 6 (Bone In, Skin On)
  Virgin olive oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Red onion 1⁄2 Medium, finely chopped
  Scallion (white and green) 2 , chopped
  Cornichon 2 , sliced thinly on the diagonal
  Fresh coriander leaves/Watercress 1⁄2 Cup (8 tbs), chopped
  Black pepper To Taste
Directions

MAKING
1. In a large, heavy pot, measure and add 4 quarts of water.
2. Place it on heat and add the onion, carrots, bay leaf, parsley stems, peppercorns, and salt.
3. Bring the pot to a boil and reduce the heat. Do not cover.
4. Simmer for 15 minutes.
5. Now add the chicken breasts and bring again to the boil
6. Reduce heat again, and simmer partially covered for 20 minutes.
7. Remove from the heat and let it cool.
8. Once cooled, remove the breasts and discard the skin.
9. Tear the meat from the bones and into large pieces.
10. In a bowl with the olive oil, place the chicken pieces.
11. Let the bowl stand at room temperature for 1 hour.
12. Add the vinegar, soy sauce, red onion, scallions, cornichon pickles, and coriander to this.
13. Toss everything together.
14. Season the salad with freshly ground black pepper.

SERVING
15. Serve the salad immediately.

TIPS
You can strain and reserve broth for another use.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Stewed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
6

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