Oriental-Style Chicken Salad and Rice Noodle Salad

One of my best friends once gave me a cookbook called The Cuisine of California by Diane Rossen Worthington. It has turned out to be quite the gem. Every recipe I've made out of it has been really delicious. The other day I was craving the oriental-style chicken salad. I still haven't found the right rice wine vinegar for the dressing (I use a rice vinegar meant for sushi, which is okay, but I believe there's better kinds out there) but the dish tastes wonderful anyways. Since I had leftover dressing I used rice noodles instead of chicken the next day to make a rice noodle salad. Rice noodles only take about 4-5 minutes to cook so it was a really quick dinner to make. 

Serves 6-8
For dressing
1 clove garlic, minced
1 tablespoon peanut butter
Pinch of sugar
Pinch of Chinese hot mustard (haven't searched for this ingredient yet)
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons hot pepper oil (didn't use this, although I'm sure the heat would add a nice touch)
1/4 cup sesame oil


3 cups chicken stock or water combined with 1/2 teaspoon salt
2 pounds chicken breasts, boned
1 tablespoon sesame seeds, toasted
1 medium European cucumber, julienned
2 green onions, thinly sliced on diagonal
2 tablespoons finely chopped cilantro


1. For dressing: combine all ingredients except the oils and whisk well to combine. Slowly whisk oils into dressing until combined. Set aside.


2. In a medium, deep skillet or a large saucepan, bring chicken stock or enough water to cover chicken to a simmer. If stock doesn't cover chicken, add water to cover. Add chicken breasts and simmer for 10 to 12 minutes, depending on size, or until just tender.


3. Cool chicken in liquid. Drain chicken and remove skin. Shred by tearing meat into long, thin pieces (or slice with a knife, if desired). Reserve in a medium serving bowl. 


4. To toast sesame seeds, place in dry medium skillet over high heat. Shake until seeds turn light brown, about 2 minutes. Remove immediately from skillet. Reserve. 


5. Add cucumber, green onions, and 1 tablespoon cilantro to bowl with chicken. Add dressing and mix well. Taste for seasoning. Garnish with sesame seeds and remaining cilantro. 


May be prepared up to 8 hours ahead through step 3 and kept in refrigerator. Toss with dressing just before serving.