Color, crunch and sweetness make this a dinner salad with broad appeal. It's a good way to use the stash of chicken tenderloins, and of course, if you buy cooked shrimp, you'll cut prep time. You might want to add the serrano chili peppers after the younger appetites have been accounted for.
This was one of the many dishes served at the "Healthy Kitchens, Healthy Lives" seminar held in April at the Culinary Institute of America at Greystone in St. Helena, Calif.
Serve with toasted pita bread or quesadillas.
- 1 to 2 teaspoons canola oil
- 1/2 cup thinly sliced shallots (2 to 3 shallots)
- 2 medium cloves garlic, cut into very thin slivers
- 4 to 6 ounces boneless, skinless chicken breast or chicken tenderloins, rinsed and patted dry
- 1 teaspoon kosher salt, plus more to taste
- 16 large shrimp, peeled and deveined
- 1 teaspoon sugar
- 3 tablespoons freshly squeezed lemon or lime juice
- 1 medium Granny Smith apple
- 2 to 3 small serrano chili peppers, stemmed, seeded and cut thinly crosswise
- 1 cup red or black seedless grapes, cut in half horizontally
- 1 cup green seedless grapes, cut in half horizontally
- 1 orange, peeled and segmented (pith removed)
- Freshly ground black pepper
- 1/4 cup roasted unsalted peanuts, coarsely chopped
- 1/2 head Boston or butter lettuce, leaves washed and dried
- 2 tablespoons coarsely chopped cilantro leaves
In a small nonstick skillet over medium heat, heat the oil until it shimmers. Add the shallots and cook, stirring, for 6 to 8 minutes. Add the garlic and cook, stirring occasionally, for 2 minutes. Remove from the heat and set aside.
Cut the chicken into long, thin strips and place in a medium skillet. Add water to cover and 1/4 teaspoon salt. Heat to almost a boil over medium heat, then cook for 5 minutes or until the chicken is cooked through. Use tongs to transfer the chicken to a work surface. Tear or cut it into shreds about 1 inch long and place them in a large bowl. Retain the poaching liquid in the skillet.
Reduce the heat under the poaching liquid to medium-low; add the shrimp and cook for 2 to 3 minutes or until just cooked through. Drain, discarding the poaching liquid. Cut the shrimp into 1/4- to 1/3-inch dice and add to the chicken. Set aside.
Combine the sugar and lemon or lime juice in a small bowl with the remaining salt. Set aside.
Core and dice the apple; add it and the serrano chili peppers to the chicken-shrimp mixture. Add the grapes and the orange segments, then the sugar-juice mixture, and toss to combine. Season with salt and pepper to taste. Add the chopped peanuts, half of the fried shallots and half of the garlic, and mix well.
To serve, divide lettuce leaves among individual plates, flattening them slightly. Portion the chicken-shrimp salad on top of the lettuce and garnish with the remaining shallots and garlic and the cilantro. Serve at room temperature.
Adapted from "Madhur Jaffrey's Far Eastern Cookery" (Harper & Collins, 1989).
Tested by Bonnie S. Benwick.
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