Ingredients
1/2 cup pineapple chunks* (no sugar)
1 tbsp vinegar, cider or rice
1 tbsp soy sauce
1 1/2 tsp mustard, dijon-style
1 tsp oil, peanut or vegetable
1/4 tsp seasoned salt
6 oz chicken breast*
2 cup lettuce, shredded
1/4 cup onions, green-chopped
2 tbsp parsley, chopped
1/4 cup green pepper
1 1/2 oz water chestnuts, sliced
1 each onion, green-*
1/2 tsp sesame seed, toasted
Directions
In medium glass (not aluminum) bowl combine pineapple juice*
(reserved from can) vinegar, soy sauce, mustard, oil, and seasoned
salt. Add chicken* which has been skinned, boned, cooked and cut into
thin strips, and toss to coat. Cover with plastic wrap and
refrigerate for 1 hour. Toss mixture occasionally. In another bowl
combine lettuce, sliced green onions, and parsley and toss to
comvine. Cover with plastic wrap and refrigerate until ready to use.
To serve, line serving platter with lettuce mixture. Spoon chicken
mixture onto lettuce mixture and top chicken with pineapple chunks,
bell pepper, and water chestnuts; garnish with green onion* (trimmed
and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245
calories/serving.
Servings: 2 servings
Chinese Chicken Salad-Ww >-}dgsv43a Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Salad; Chinese; Poultry
The History of Recipes
We are able to track the history of written recipes back into the distant past, in fact as far back as the early Egyptians, and maybe even further. Interesting though that is, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are some clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the chefs of Roman times used a good variety of herbs and spices, including many that are still in use today for example bay, fennel and parsley. As we move on, there are some interesting books dating from the 1300s - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of food cooked for the rich and powerful of the period. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new foods and tastes caused a surge in recipe publications, some of which are now in private collections. By the advent of the 20th century, recipe publications were greatly in demand mostly due to higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Chinese Chicken Salad Ww _ }dgsv43a recipe.
