Chicken Salad With Coriander Sesame And Ginger Dressing
|Skinless boneless chicken breasts||2 Pound|
|Ginger root piece||1 , cut into strips (About 1-Inch In Diameter)|
|Mayonnaise||1 Cup (16 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Rice vinegar||2 Tablespoon (Oriental)|
|Sesame oil||2 Tablespoon (Oriental)|
|Minced peeled ginger root||1 Tablespoon (Fresh)|
|Dijon-style mustard||1 Teaspoon (Or To Taste)|
|Minced coriander leaves||1⁄3 Cup (5.33 tbs)|
|Minced scallion||1⁄2 Cup (8 tbs)|
|Red leaf lettuce head||1 Small, separated into leaves, rinsed, and spun dry|
|Toasted cashews||1⁄2 Cup (8 tbs) (For Garnish)|
|Freshly ground black pepper||To Taste|
In a saucepan combine the chicken breasts with enough water just to cover them and over moderate heat add the coriander, the gingerroot, the peppercorns, and salt to taste, and simmer the chicken for 7 minutes, or until it is firm but still springy to the touch.
Let the chicken cool completely in the liquid.
Drain the chicken, cut it into cubes, and transfer it to a large bowl.
Make the dressing: In a bowl whisk together all the dressing ingredients until the dressing is smooth.
Add the dressing to the chicken with the scallion and gently stir the salad until it is combined.