Gado Gado Salad Recipe – Sunset Magazine

Ingredients

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