Chinese Chicken Salad
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This Chinese chicken salad is a colorful and tasty way to use up some leftover chicken and makes for a light lunch. I experimented with few different dressings and ultimately settled on this one which I think is quite good. That said, so much does rely on the dressing that I welcome suggestions for improvement.
Chinese Chicken Salad Recipe
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Ingredients
1/2 lb boneless, skinless chicken breast, sliced into strips
Salt and pepper
Sesame oil
Grapeseed or canola oil
1/2 head of Napa cabbage, thinly sliced
1/2 red bell pepper, thinly sliced
3-4 scallions, sliced
1 carrot, julienned
1/2 cup loosely packed cilantro leaves, chopped
2 Tbsp sesame seeds, toasted
Dressing:
2 Tbsp tamari (a wheat-free concentrated soy sauce, can also use 3 Tbsp regular soy sauce)
2 Tbsp dark sesame oil
2 Tbsp seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
1 Tbsp grapeseed or canola oil
1 teaspoon fresh grated ginger
1 clove garlic, minced
1/2 teaspoon chili pepper flakes
Method
1 Sprinkle chicken strips with a little salt and pepper and cook them in a small skillet with a little bit of water (just enough so the chicken doesn't stick). Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through cooking. Drain and set aside.
2 In a large salad bowl, whisk together the dressing ingredients. Adjust to taste. Add the chicken and salad ingredients and toss well. (If you don't have toasted sesame seeds for the salad, add a tablespoon of tahini or peanut butter to the dressing before tossing.)
Serves 4.
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I like to put peanuts in my c.c.s. or those crunchy chow mein noodles