Yummy yam gai- chicken salad (chopstix)

 
                  Yummy Yam Gai - Chicken Salad (ChopStix)
 
 Recipe By     : Hugh Carpenter and Teri Sandison (1990)
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Salad                            Chop Stix
                 Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          cooked chicken -- shredded, chilled
    4      cups          mixed salad greens -- bites
    1      cup           jicama -- slivered
    1      cup           cucumber -- slivered
    1      cup           carrot -- slivered
      1/2  cup           basil or mint -- chopped
    1                    lime -- cut into wedges
                         DRESSING--
    4      small         shallots -- minced
    4      cloves        garlic -- minced
      1/2  cup           peanut oil
    5      tablespoons   lime juice
      1/4  cup           peanut butter
      1/4  cup           fish sauce
    2      tablespoons   honey
    1      teaspoon      chili sauce -- Chinese
 
 Place shallots, garlic, and peanut oil in a small skillet over medium heat.
Cook until the oil sizzles and the garlic turns white (if it browns, discard
it.)  Immediately tip out the contents of the pan and let coop.  Transfer to
food processor along with remaining dressing ingredients and blend thoroughly. 
Keep the dressing at room temperature up to 1 day in advance.  Otherwise, store
in the refrigerator and return to room temperature before serving.
 
 Assemble. Toss.  Use Basil or mint and the lime wedges as garnish.
 
 
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 NOTES : Serve pyramids of cooked chicken, slivered vegetables and baby lettuce
greens on a black plate for drama. In the original recipe, the chicken was
roasted without seasoning.  Skin the chicken and chill.  You may also use
citrus (pollo loco) or honey roasted (KFC) left-overs.