In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

This CHINESE CHICKEN SALAD combines sweet and crunchy; hot, tangy with spicy for a simple to make main or appetizer

By Diane Rossen Worthington

JewishWorldReview.com | We Americans love salad and will make just about anything into one. One of the more popular genres is the so-called "Chinese" chicken salad. No doubt some ingenious American cook came up with adding Chinese ingredients to shredded chicken, and ever since then chefs have never looked back. I think it would be pretty hard to find any of these versions in China, but that hardly matters.

You can find just about any variation on this modern salad. It can come with bean sprouts, Chinese soft noodles, crispy won ton strips and even hoisin sauce. The first recipe I ever tried was heavy on preserved red ginger.

This chicken salad differs from other Asian-style chicken salads in that it gets its crunchy texture from cucumbers, carrots and toasted sesame seeds instead of the typical deep-fried noodles. The salad dressing is layered with sweet peanut, hot mustard, tangy vinegar and spicy pepper oil flavors that brighten up the simple poached chicken breasts. The trick to keep the chicken moist is to let it cool in the cooking liquid.


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Remember that you can make this up at least 4 hours ahead and keep refrigerated. This amount will serve 6 but I always hope there is enough leftover for lunch the next day.

Help is on the Way:

To julienne the carrots and cucumbers, cut into thin strips, about 1/8-inch thick by 4-inches, preferable the same length as the shredded chicken.

Watch the sesame seeds carefully, as they can burn quickly

If you like preserved red ginger add a tablespoon of it finely chopped to the dressing.

Use shredded Asian cabbage instead of lettuce to line the serving plates.


Serves: 4 to 6


  • 1 clove garlic, minced

  • 1 tablespoon peanut butter

  • Pinch sugar

  • Pinch Chinese hot mustard

  • 1/4 cup soy sauce

  • 1/4 cup unseasoned rice wine vinegar

  • 1 tablespoon hot chili oil

  • 1 tablespoon vegetable oil

  • 1/4 cup dark sesame oil

For the salad:

  • 2 pounds chicken breasts, boned

  • 1 tablespoon sesame seeds

  • 1 medium European cucumber, julienned

  • 2 carrots, peeled and julienned

  • 2 green onions, thinly sliced on diagonal

  • 2 tablespoons finely chopped cilantro

  • 2 cups shredded iceberg lettuce or cabbage

1. For dressing: Combine all ingredients except the oils, and mix well using a whisk. Slowly whisk oils into dressing until combined. Taste for seasoning.

2. In a medium skillet with high sides or a large saucepan, bring enough water to cover the chicken to a simmer. Add chicken breasts and simmer for 10 to 12 minutes, depending on their size, or until just tender. Remove from the heat.

3. Cool the chicken in the liquid. Drain the chicken and remove the skin. Shred the chicken by tearing the meat into long, thin pieces or cut it with a knife. Reserve in medium serving bowl.

4. To toast sesame seeds, place in a medium skillet over medium-high heat. Shake until seeds turn light brown, about 2 minutes. Remove immediately from skillet.

5. Combine the chicken, cucumber, carrots, green onions, and 1tablespoon cilantro. Add the dressing and mix well. Taste for seasoning. Place the lettuce or cabbage on a platter and transfer the chicken salad on Garnish with sesame seeds and the remaining cilantro. Use tongs to serve.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.