Penryn Orchard Specialties
Kosui Aisian pears work wonderfully for this salad, because they don't brown when sliced, and their texture is crisp and juicy.
20th Century and Yali work well too, or use shinseiki if you like a crunchier pear.
This deliciously refreshing main course salad is easy, full of flavor and very low in fat.
It is even better when prepared half a day in advance. For a vegan version, replace the chicken breasts with firm tofu.
Serves 4 people
Ingredients
4 boneless skinless chicken breasts, poached in chicken broth until tender, about 10 minutes, or firm tofu poached in vegetable broth
3 medium Kosui, 20th Century, or Yali Asian pears, peeled, cored, and diced
3 cups shredded Napa cabbage
1 sweet red pepper, diced
½ cup shredded carrots
½ cup minced scallions
½ cup seasoned rice vinegar
2 Tbs. toasted sesame oil
1 Tbs. soy sauce
½ tsp. chili sauce
2 Tbs. chopped Thai basil
3 Tbs. chopped cilantro
½ cup coarsely crushed roasted cashew nuts for garnish
Method
Cool the chicken or tofu, and cut it into bite size slices. Gently toss all the ingredients together, except for the nuts and a few leaves of cilantro and basil, which you will reserve for garnish. Refrigerate until chilled. Serve well chilled, mounded on individual plates, topped with the nuts, cilantro, and basil leaves.
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© June 2007 Laurence Hauben