Gilliland’s Chicken Salad Is Special

DEAR SOS: At a recent lunch at Gilliland’s in Santa Monica, I tried their Vietnamese chicken salad. Can you provide the recipe?

--JUDITH

DEAR JUDITH: The recipe, provided by restaurant owner Jerri Gilliland, makes a delightful main course for a buffet.

GILLILAND’S VIETNAMESE CHICKEN SALAD

4 whole boneless chicken breasts or 8 boneless chicken breast halves, with skins

1 pound Chinese noodles

Peanut oil

1/2 large napa cabbage, sliced

1/4 small red cabbage, thinly sliced

1 bunch cilantro, chopped

Peanut Dressing

1/4 cup whole roasted peanuts

Grill chicken breasts under broiler 4 inches from source of heat until cooked on both sides, about 35 minutes. Remove skin and slice diagonally into thin strips.

Cook noodles according to package directions, drain and rinse in cold water. Toss with small amount of peanut oil to prevent sticking. Set aside.

Mix sliced cabbages and cilantro. Toss noodles with just enough Peanut Dressing to coat lightly. Place on serving plates. Top with cabbage mixture. Place chicken over cabbage. Sprinkle with peanuts.

Top with more dressing or serve on side for dipping chicken. Makes 8 servings.

Peanut Dressing

1/2 cup rice vinegar

1/2 cup peanut butter

2 tablespoons chopped ginger root

2 tablespoons sesame oil

2 tablespoons chopped green onions

2 tablespoons sugar

1/2 cup soy sauce

2 tablespoons chopped cilantro

Combine vinegar, peanut butter, ginger, sesame oil, green onions, sugar, soy sauce and cilantro. Makes 1 3/4 cups dressing.

DEAR SOS: I would like the recipe for bananas flambe as served at the Sunday buffet at Caesars Palace in Las Vegas.

--CIDA

DEAR CIDA: The Caesars recipe actually is for flambed bananas and strawberries, an even more delicious dessert.

CAESARS BANANAS AND STRAWBERRIES FLAMBE

1 tablespoon butter

2 bananas, quartered

Juice of 1/2 lemon

2 pints strawberries, hulled and halved or sliced

1 tablespoon sugar

1/2 cup orange juice

1/4 cup Cognac

6 scoops vanilla ice cream (about 1 pint), optional

Melt butter in crepe pan over flame or brazier. Add banana quarters and sprinkle with lemon juice. Saute until bananas are glazed, but not mushy.

Add strawberries, sugar and orange juice. Cook over high heat until orange juice is almost absorbed.

Heat Cognac until warm. Ignite. Pour over strawberry-banana mixture. Serve with scoop of ice cream. Makes 6 to 8 servings.

DEAR SOS: A friend recently lamented the apparent loss of that old-time staple, Chicken Croquettes. Since then, I can’t seem to forget them. Do you have a recipe?

--MARILYN

DEAR MARILYN: Despite the fact they are fried, Chicken Croquettes deserve a comeback now and then.

CHICKEN CROQUETTES

1/4 cup butter

1/4 cup flour

1 cup milk

1 cup diced cooked chicken or crab meat

1 egg, beaten

Dry bread crumbs

Fat for frying

Melt butter and stir in flour. Cook, stirring, until browned. Gradually add milk. Cook, stirring, until thickened. Add chicken and simmer 12 minutes.

When cool enough to handle, shape chicken mixture into 1-inch balls. Dip into beaten egg, then roll in crumbs.

Drop into deep fat heated to 375 degrees and cook until golden on all sides, about 3 minutes. Drain on paper towels. Makes 6 appetizer servings.

Note: For entree servings shape chicken mixture into 2-inch rolls and fry as directed until golden brown. Makes 4 servings.

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