Ginger Tempura Chicken and Watercress Salad with Creamy Lemongrass Dressing
Courtesy of www.eatchicken.com 4 Servings • 20 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| 1-1/2 lb. chicken breast halves, boneless and skinless |
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| Creamy Lemongrass Dressing: |
| 3/4 c. mayonnaise |
| 1 Tbsp. chopped lemongrass |
| 1/2 tsp. ground ginger |
| 1 clove garlic, roughly chopped |
| 3/4 tsp. Asian fish sauce or oyster sauce |
| 1/4 tsp. hot sauce |
| 1/4 c. fresh lime juice |
| 1 Tbsp. sugar |
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| Tempura Batter: |
| 1 c. flour |
| 1 tsp. ground ginger |
| 1/8 tsp. cayenne pepper |
| 1/2 tsp. salt |
| 1 c. lime-flavored seltzer water |
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| 3 c. canola oil, for frying |
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| Salad: |
| 8 c. watercress, arugula or mixed salad greens |
| 1 c. diced fresh or canned pineapple |
| 1/2 c. shelled pistachio nuts, toasted |
Directions:
1. Slice chicken into 3/4-in. strips horizontally across the breast. Set aside. In food processor or blender, combine all ingredients for lemongrass dressing; pulse until smooth. Set aside.
2. In large saucepan or deep fryer, place oil and heat oil to 350°F. In large mixing bowl, combine all ingredients for tempura batter. Dip each piece of chicken into batter, allowing excess to drip off. Gently lower battered chicken into hot oil and fry for 2-1/2 to 3 min., turning once during cooking. Chicken will need to be cooked in a few batches, as pieces should not touch. (Chicken will not brown; it will remain a pale tan color.) Remove chicken to paper towels to drain.
3. In large serving bowl, place salad green, pineapple pieces and pistachios. Add dressing and toss well to coat. Place chicken over greens and sprinkle with toasted pistachios.
* For more chicken recipes visit www.eatchicken.com
Nutrition:
Calories: 850; Total Fat: 59g; Saturated Fat: 7g; Total Carbs: 41g; Fiber: 4g; Protein: 43g;