Warm Shredded Chicken Salad

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Warm Shredded Chicken Salad Ingredients

6 Boneless; skinless chicken	1/2 c Extra-virgin olive oil
=== MARINADE ===	2 tb Fresh lemon juice
1/2 c Sesame oil	3/4 ts Salt
2 tb Peanut oil	1/4 ts Freshly-ground black pepper
Juice of 1/2 lemon	5 bn Watercress - (lg bns); stems
1/4 c Soy sauce	Leaves washed and well dried
3 tb Freshly-grated ginger	2 Ripe avocados; halved,
1 tb Cornstarch	And peeled
=== SALAD ===	1/2 c Peanut oil; for frying

Instructions for Warm Shredded Chicken Salad

Trim chicken of any excess fat or sinew. Slice, across grain, into 3- by 1/2-inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. Its important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken. Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator. To cook chicken, heat a large dry cast-iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden-brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A17 broadcast 10-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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