Impressed by the crisp, refreshing flavors in spring rolls, this salad is a good way to get pleasure from light-meat sport birds when the climate turns heat
Right here’s a lightweight, refreshing salad to attempt with chukar or any light-meat sport chicken, akin to pheasant, turkey, quail, or ruffed grouse. The salad is impressed by the Vietnamese flavors in spring rolls, like vivid mint, a wholesome dose of veggies, and a creamy, tangy peanut and lime dressing. Lastly, honey-roasted peanuts add crunch to the salad. In case you’re substituting chukar meat with a much bigger chicken for this recipe, poach the meat longer and search for an inner temperature of a minimum of 165° Fahrenheit.
Chukar Salad with Peanut-Lime Dressing
A refreshing salad for hotter months that highlights Vietnamese flavors
- 12 oz chukar breasts and legs pores and skin on or off
- 2 slices lemon
- 1 bay leaf
- 2 cloves garlic smashed
- 4 cups water
Salad
- 3 cups English or Persian cucumbers seeds scraped out and sliced
- 1 giant bell pepper thinly sliced
- 1 small carrot peeled and julienned
- 5 cups napa cabbage finely shredded
- 1 cup mint leaves tough chopped and tightly packed
- 1 small bunch cilantro leaves roughly chopped
- ¼ giant purple onion thinly sliced
- ½ cup honey roasted peanuts
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Add water, lemon slices, and bay leaf in a medium saucepan. Convey it to a boil, after which add the chukar meat. The meat needs to be utterly submerged with a minimum of 1 inch of water excessive. Cowl the saucepan and convey it again to a boil. As quickly because it boils, instantly take the pan off the warmth. Maintain coated and permit to take a seat for ten minutes to poach. Take away cooked meat from the liquid and permit it to chill.
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Mix salad elements (besides the peanuts) in a big mixing bowl. In a mason jar, mix peanut-lime dressing elements, shut the lid tightly, and shake vigorously to emulsify. Barely crush the peanuts with a mortar and pestle, or place them inside a zip-lock bag and smash them with a heavy kitchen object.
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When cool sufficient to deal with, shred the chukar meat and take away all of the bones. Add the pulled chukar meat to the salad bowl. Toss the salad with salt and peanut-lime dressing to style. Serve garnished with crushed peanuts.
Energy: 428kcalCarbohydrates: 24gProtein: 24gFats: 29gSaturated Fats: 6gPolyunsaturated Fats: 8gMonounsaturated Fats: 13gTrans Fats: 0.1gLdl cholesterol: 43mgSodium: 250mgPotassium: 957mgFiber: 7gSugar: 9gVitamin A: 4459IUVitamin C: 92mgCalcium: 175mgIron: 3mg
