3 years ago
Spudsomma
in English · 4,065 Views
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Chinese Chicken Salad
This makes enough to feed 10 people, and is perfect party food, as you can do all the chopping in advance, then just toss with the dressing before serving. 4 boneless chicken breasts 1 cup of shredded carrots 1 head of Romaine lettuce, shredded very thin with a sharp knife 1 head of purple cabbage, shredded very thin with a sharp knife (or mandolin) big bunch of scallions, chopped 1 red bell pepper, sliced very thin big bunch of fresh cilantro, chopped big handful of roasted peanuts, chopped small can of mandarin oranges, drained Dressing: 1/3 cup of sesame seeds, toasted 1/4 cup of vegetable oil 1/4 cup of balsamic vinegar 1/4 cup of soy sauce 2 tbsp Asian sesame oil hot pepper flakes to taste 1 tbsp dark brown sugar sea salt & pepper Mix dressing ingredients and set aside. I poach my chicken breasts so they are nice and moist. To do this, just place the chicken in a shallow pan with boiling water to cover. Add in 2 bay leaves, a tbsp of peppercorns and any fresh herbs you have lying around. You can also add a little white wine to the pan to be fancy, but don't sweat it. Simmer the breasts uncovered, for about 20 minutes and let cool in the poaching liquid. Shred the meat with 2 forks and add to a bowl with about a tbsp of the dressing to keep the chicken nice and moist. Add all the ingredients to a LARGE bowl and toss lightly. Add in the chicken and toss w/ the dressing just before serving. Taste and adjust seasonings. Garnish w/ some more cilantro and chopped peanuts if desired. Recipe and photos via staceysnacksonline.com
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4 comments
I love how it's described as a Chinese salad - when I was in China, I couldn't find salad for the life of me. The only time you'd get salad leaves was ones that had been boiled with soy sauce - really not what I was looking for!!
@funkystar, I think it's an old 1950s throwback recipe. The Mandarin oranges must have made it seem really exotic then!