Patricia Wells wants her salads to have it all - fresh seasonal ingredients, bright colors, crunch and a bit of lean protein, like her recipe for ginger-sesame chicken salad with glass noodles.
"Ginger, sesame and glass noodles are a classic Asian combination, [and] the addition of chicken puts it in the healthy, lean protein category," she said.
Makes 4 servings
Makes 4 servings
2 tablespoons tamari or other Japanese soy sauce
4 tablespoons toasted sesame seeds
2 tablespoons sesame oil
2 tablespoons Chinese black rice vinegar
2 plump, moist garlic cloves, peeled, halved, green germ removed, and minced
1 tablespoon grated fresh ginger
3 1/2 cups (about 1 pound) cubed cooked chicken
3 scallions, white and green parts, trimmed, peeled and sliced on the diagonal
7 ounces glass (cellophane) noodles
Fresh shiso leaves, cut into a chiffonade (or fresh cilantro leaves), for garnish
1. In a small jar, combine the tamari, sesame seeds, sesame oil, vinegar, garlic and ginger. Cover and shake to blend. Taste for seasoning, then set aside.
2. In a large bowl, combine the chicken and half the scallions. Toss with half of the dressing, or just enough to moisten the ingredients.
3. In a large saucepan, boil 2 quarts of water. Do not salt the water. Add the glass noodles, swirl them in the water, and cook just until soft, about 1 minute. Drain, and rinse thoroughly under cold running water. Drain again.
4. In a second large bowl, toss the noodles with the remaining dressing. Place the seasoned noodles on large serving plates. Scatter the cubed chicken over the noodles, then garnish with the shiso or cilantro and the remaining scallions.
- From Patricia Wells' Salad as a Meal (William Morrow)