Wolfgang Puck WPMFP15 manual Curried Chicken Satay with Fresh Mint-Soy Vinaigrette

FG_FoodProc Manual2 7/7/06 3:54 PM Page 45

Curried Chicken Satay with Fresh Mint-Soy Vinaigrette

Serves 8-12

INGREDIENTS

For the chicken satay:

2 skinless, boneless chicken breast halves

1 1/2 teaspoons curry powder

1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

2 tablespoons peanut oil or vegetable oil

For the mint-soy vinaigrette (see separate recipe in Sauces & Dressings)

METHOD

1Soak two dozen 6-inch bamboo or wooden skewers in water for 30 - 60 minutes. With a sharp knife, cut each chicken breast lengthwise into twelve long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.

2To prepare the marinade, in a small bowl combine the curry powder, pepper, salt, and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.

3Preheat a hinged indoor grill or Panini maker, following the manufac- turer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker, or 2 minutes per side in the broiler, a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or Panini maker from closing properly.

4Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their skewers or to use as a dip.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

Chicken Salad with Avocados and Mint-Soy Vinaigrette

Serves: 4

INGREDIENTS

For the salad:

2 whole chicken breasts, bone in, skins removed (1 1/2 to 2 pounds) 1 medium onion, quartered

1 garlic clove, crushed

1 bay leaf

1/4 teaspoon kosher salt

1 romaine heart, or 1 romaine lettuce, outer leaves removed 2 celery stalks, thinly sliced

1 large or 2 small Hass avocados

For the dressing see separate recipe in Sauces & Dressings

METHOD

1Poach the chicken breasts. Place in a large, heavy saucepan and cover by about 1 inch with water. Add the onion, garlic, and bay leaf and bring to a simmer over medium-high heat. Add the salt and reduce the heat so that the water simmers gently. Cook, partially covered, for 20 to 25 minutes, or until the juice runs clear when the chicken is pierced with the tip of a sharp knife. Remove from the heat and, if time allows, let the chicken cool in the liquid.

2Remove the chicken from the pot (strain the light broth and use for another purpose). When it is cool enough to handle, either shred the meat by hand, or pulse in your Food Processor with the S-Blade attached to the desired consistency. Transfer to a bowl.

3Wash the lettuce, breaking the larger leaves in half across the middle. You will line the platter with these larger leaves. Cut the bottom halves of the leaves and the smaller leaves crosswise into 1/2-inch-thick slices (chiffonade) and toss with the chicken. Add the celery and toss together.

4Cut half of the avocado or avocados into dice and add to the chicken. Cut the remaining avocado into thin slices.

5Pour the dressing over the chicken mixture. Toss well.

6Line a serving platter or individual plates with the leaves that did not go into the salad and top with the salad. Fan the remaining avocado slices out on the side for garnish. Serve cold or at room temperature.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

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