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Source: Food and Wine Quick from Scratch

Sesame Chicken Salad
Sesame sauce bathes layers of chicken, cucumber, and noodles in this satisfying main-course salad. Assemble the salad just before serving, or the cucumbers will release liquid, turn limp, and make the sauce watery.
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Serves: 4
Prep Time: 10 minutes
Cook Time: about 40 minutes
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1/4 pound vermicelli
1 cup plus 3 tablespoons canned low sodium chicken broth
3 scallions, including green tops, cut into 1/4-inch slices
1/4 teaspoon salt
1-1/3 pounds boneless skinless chicken breasts, (about 4)
1 tablespoon fresh ginger, chopped
4 garlic cloves, chopped
2 tablespoons tahini, (sesame-seed paste)
1 tablespoon Asian sesame oil
2 teaspoons sugar
2 1/2 tablespoons cooking oil
1/8 teaspoon dried red pepper flakes
3 tablespoons soy sauce
1/2 teaspoon fresh ground black pepper
2 cucumbers, halved lengthwise, peeled, and seeded




In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.

In a medium saucepan, combine the 1 cup broth, one third of the scallions, and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it.

In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce, and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips.

To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.


Wine Recommendation: The bold flavors of the salad will be complemented by the acidity and slight sweetness of a German kabinett riesling from the Mosel-Saar-Ruwer.


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Greek Salad with Pepperoni
Source: Food and Wine Quick from Scratch
Rating:
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Pepperoni - sliced thin, sauteed until crisp - is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.
View the full recipe


Spaghettini with Mushrooms,Garlic & Oil
Source: Food and Wine Quick from Scratch
Rating:
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Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.
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