Gado Gado Salad

Gado Gado Salad
Photo by James Carrier


  • 8 ounces green beans, rinsed and ends trimmed
  • 2 cups thin strips cooked boned, skinned chicken (see notes)
  • Crisp shallots and gado gado dressing (recipes follow)
  • 2 cups watercress sprigs, rinsed and crisped
  • 2 limes (about 3 oz. each), rinsed and halved or quartered
  • 4 thin-skinned potatoes (4 oz. each), scrubbed
  • 1 cup sliced (1/4 in. thick) English cucumber
  • + 4 more ingredients
    • 2 cups matchstick slivers jicama or 2 cups bean sprouts, rinsed
    • 1 cup long, thin carrot shreds
    • Salt
    • 2 hard-cooked large eggs, shelled and quartered lengthwise

1. Put potatoes in a 2- to 3-quart pan and cover with about 1 inch of water. Bring just to a simmer over high heat, then cover, reduce heat to low, and cook, without letting water bubble, until potatoes are tender when pierced, about 50 minutes. Drain and immerse in cold water until lukewarm, abo...

View full recipe at My Recipes


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