Inspired by Asian flavors, this fresh-tasting chicken salad is made without mayonnaise.
Yield: about 4½ cups.
1 garlic clove, minced
2½ tablespoons chopped fresh cilantro leaves
2½ tablespoons rice vinegar
2½ tablespoons canola oil
½ teaspoon toasted sesame oil
Grated zest and juice of 1 lime
¼ teaspoon kosher salt
1½ pounds poached chicken, torn into shreds or diced
2 tablespoons chopped scallion greens
½ teaspoon Vietnamese chili garlic sauce
½ English cucumber, julienned
½ red bell pepper, julienned
1. Place the garlic, cilantro, vinegar, oils, lime zest and juice, and salt in a medium-size bowl and mix well.
2. Add the remaining ingredients and mix to combine. Cover and refrigerate at least 1 hour and up to 4 hours.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)