Sweet and hot chicken salad from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 15) by Lynne Rossetto Kasper and Sally Swift

  • scallions
  • bean sprouts
  • jicama
  • lettuce
  • sesame oil
  • peanuts
  • chile sauce
  • vinegar
  • store-cupboard ingredients
  • cooked chicken meat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellabee on December 23, 2016

    Loosely based on / inspired by this recipe: Thinned a couple of good glugs of Thai peanut sauce with dashes of sesame oil and a few more of rice vinegar, plus a teaspoon-plus of soy sauce. Used to dress shredded cooked chicken breast and chopped/sliced bell peppers, radishes, scallions, celery, and finely shredded cabbage. Served on bed of shredded lettuce, garnished with coarsely chopped cilantro and finely chopped peanuts.

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