Cooking for Two - Bruce Weinstein [17]
3. Meanwhile, use a small whisk or a fork to mix the lime juice and chili powder in a small bowl until they form a paste. Massage this paste onto the chicken breasts. Heat a medium skillet over medium-high heat. Swirl in the oil, then lay the chicken breasts in the skillet. Cook for about 5 minutes, or until browned; then turn and cook for about 5 more minutes, or until cooked through and deeply browned. Transfer to a plate, tent with foil to keep warm, and set aside.
4. Rinse and dry the skillet, then set it over medium heat. Add the corn and pecans; sauté for about 3 minutes, or until the nuts are fragrant and the corn is lightly browned. Set aside.
5. To cut the grapefruit into supremes, cut off its bottom (so it can stand steady on the counter), then use a paring knife to cut the rind off the flesh in long arcs, starting at the top and following the natural curve of the fruit. Cut down far enough to remove the white pith, but not so far as to damage the fruit membranes. Once peeled, hold the grapefruit in your hand and use the paring knife to cut between the pink flesh and the white pith separating the individual segments. Allow the segments to fall into a bowl. Set them aside; discard any pith and peel.
6. Remove the charred pepper from the bag or bowl; peel off the blackened skin with your fingers. Do not run water over the pepper—water will make it soggy. Core and seed the pepper, then slice it into thin strips. The salad can be made up to this point up to 6 hours ahead of time. Cover the various ingredients separately; store the cooled chicken in the refrigerator, but let it come back to room temperature before proceeding.
7. On a serving platter, toss the lettuce, shallot, and cilantro. Top with the pepper strips, grapefruit supremes, toasted corn, and peanuts. Slice the chicken breast into ½-inch strips and lay them on top of the greens. Whisk the prepared dressing to reincorporate any oil that has fallen out of suspension; drizzle this dressing over the salad. Serve immediately.
CUMIN MAYONNAISE DRESSING
If you prefer a mayonnaise dressing, toast the cumin seeds and red pepper flakes as directed, but omit the remainder of the ingredients for the dressing. Mix the crushed, toasted seeds and red pepper flakes in a small bowl along with ½ cup mayonnaise (regular, low-fat, or nonfat), ¼ cup purchased salsa, and 1 teaspoon lime juice. Dot this dressing over the salad on the serving platter. This mayonnaise dressing can be made up to 2 days in advance; store it, covered, in the refrigerator, but allow it to come back to room temperature before serving.
SOBA NOODLE CHICKEN SALAD makes 2 servings
Cooked soba noodles, a Japanese favorite made from buckwheat flour, are a little chewier than Italian pasta, so they’re perfect for cold salads, a good contrast to the crisp, crunchy vegetables. The dressing for this salad is a fusion of flavors: soy sauce and ginger, thickened with tahini, and spiced up with Tabasco sauce. Soba noodles are usually available dried in supermarkets and gourmet stores; if you find fresh noodles, buy 6 ounces and cook them only for a few seconds in a pot of boiling water.
FOR THE SALAD
2 small boneless, skinless chicken breast halves (about 4 ounces each)
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 small shallot, sliced paper thin, then broken into rings (see Notes)
1 small red bell pepper, cored, seeded, and cut into thin strips
1 small cucumber, peeled, seeded, and diced
3 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro, or 1 tablespoon dried cilantro
4 ounces dried soba noodles (see headnote), cooked and drained according to package instructions
FOR THE DRESSING
2 tablespoons tahini (see Notes)
2 tablespoons soy sauce
2 tablespoons rice vinegar (see page 12)
2 teaspoons peeled, minced fresh ginger
1 teaspoon sesame oil
1 small garlic clove, minced