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Pulled Chicken-Peanut Salad
2 tablespoons frozen orange-tangerine or orange juice concentrate
1 tablespoon water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/8 teaspoon coarsely ground black peper
12 ounces skinless, boneless chicken breast halves
3 cups watercress sprigs
1/4 cup cocktail peanuts
In a small bowl combine juice concentrate, water, sesame oil, salt and pepper. Reserve 1 tablespoon of orange juice concentrate
mixture cover remaining mixture. set aside.
In a large skillet bring 1/2 inch of water to boiling. (water should come just below the bottom of a steamer basket.) Reduce
heat to simmer, arrrange chicken in a single layer in basket. Place basket in skillet, brush chicken with the reserved 1 tablespoon juice
mixture. Cover steam chicken for 10 to 12 minutes or until tender and no longer pink.
Remove chicken. Transfer to cutting board. Cool slightly (about 5 minutes) using a pair of forks, pull chicken into bite-size
pieces about 1-1/2 inches long
To serve, combine watercress, chicken, and peanuts in a large salad bowl, stir in remaining juice mixture. Pour over salad and
toss to coat.
Makes 4 main-dish servings.
4 Main-dish servings
time to prepare 20 minutes
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