A dressing spiced with Ancho chiles adds zip to a chicken salad.

Paniolo salad
packs panache

"The Electric Kitchen" airing in August features chef Sky Ogata of Big City Diner with "Sandwiches, Salads and Sides."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site,

Chicken Salad with Paniolo Dressing

6 cups mixed salad greens
1 cup roasted pepper and corn
1/3 cup diced red onion
1/2 cup diced tomatoes
6 ounces cooked chicken breast, sliced
1/2 cup shredded jack cheese
1/2 cup shredded cheddar cheese
1/3 cup Paniolo dressing (below)
1 cup tri-color tortilla chips
1/4 cup prepared salsa

On a platter or dish, layer greens, roasted pepper and corn, onion, tomatoes, chicken and cheeses. Drizzle with Paniolo Dressing. Serve with chips and salsa. Makes 1 serving.

Paniolo Dressing

1-1/2 tablespoons Dijon mustard
3 egg yolks
1 cup salad oil
2 tablespoons red wine vinegar
1 tablespoon minced shallots
1 tablespoon minced garlic
1 teaspoon dried oregano leaves
1-1/2 teaspoons dried basil leaves
1/4 teaspoon ground black pepper
3/4 teaspoon salt
2 tablespoons mayonnaise
1 tablespoon Ancho chile sauce

Put mustard and egg yolks into a bowl or blender; whisk or blend. Slowly add salad oil in a steady stream; continue blending until thick. Blend in vinegar. Add herbs and seasonings; blend well. Stir in mayonnaise and chile sauce. Makes about 2 cups.

Nutritional information unavailable.

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