and Goat Cheese Salad
3 chicken breasts, finely sliced across the grain
2 tbs soy sauce
2 tbs oil
2 tbs lemon juice
2 tsp MSG (essential!)
1 dash liquid smoke
1.5 lbs green beans
1 cup large cashews or pecans
1 tbs dijon mustard (the country mustard with mustard seeds is best)
2 tbs balsamic vinegar
1 tbs lemon juice or rice vinegar
1 tbs mayonnaise
1 large crushed garlic clove
3 tbs cup olive oil.
Marinate chicken for one hour by blending the following ingredients:
3 chicken breasts, soy sauce, oil, lemon juice, 1 tsp MSG, liquid smoke
Fry the chicken in 4 tbs peanut oil or better still, chicken fat from a chicken roast, at high heat until crisp and golden, remove the chicken, leave the leftover oil in the pan and set aside. Donít clean or rinse the pan. In the same pan used for the chicken, sautee:
green beans at high heat, adding small amounts of water to create steam. When the green beans are just tender, and there is no more water at the bottom of the pan, add 1 tsp MSG, salt and pepper to taste and set aside.
Add to the green beans:
1 cup large cashews or pecans.
If using pecans, you should fry them in the oil for less than one minute to reduce bitterness, then pat the oil from the nuts with a paper towel.
Combine the dressing ingredients and use to coat the nuts and green beans.
Place the chicken on top of the green beans and nuts. When cooled, top with 100g crumbled fresh goat cheese and sprinkle with dry parsley.