Total Time
33mins
Prep 25 mins
Cook 8 mins

A refreshing chicken salad to enjoy over the summer.

Ingredients Nutrition

Directions

  1. Heat the oil in a small, heavy, saucepan and sautι the shallots, garlic, ginger root, and chiles over moderate heat, stirring, until the vegetables wilt and the mixture becomes aromatic.
  2. Add the apricot jam, soy sauce, fish sauce, lime juice, vinegar, and sugar.
  3. Simmer for a few minutes, stirring, then remove from the heat and stir in the sesame oil.
  4. In a bowl, combine the chicken, bok choy, and scallions.
  5. Reserve 3 to 4 tablespoons of the sauce, then mix the rest with the chicken.
  6. Mound the chicken salad on the lettuce leaves on a serving plate.
  7. Surround the salad with the sliced cucumber, carrot, and radish.
  8. Drizzle the remaining sauce over the salad, then sprinkle with the chopped peanuts.

Reviews

(1)
Most Helpful

i love this salad!! the dressing is very very good. a good combination of salty, sweet, sour and spicy (i did use a full tablespoon of hot dried pepper flakes). i didn't have any bok choy, so i substituted with blanched cabbage. the results are a little soggy (all my fault, not the recipe) but delicious. thanks eve!

WaterMelon December 25, 2003

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