Thursday, February 18, 2010

Chinese Chicken Salad

In my opinion, one of the best salads on earth is the Chinese Chicken Salad. The variations are endless along with the combination of ingredients. It is super crunchy, full of flavor and typically extremely colorful. This recipe uses rotisserie chicken along with three kinds of cabbage to add texture and color. The secret ingredient to the dressing is the mayonnaise – adds the creamy texture, so the dressing sticks to all of the lovely ingredients.

Chinese Chicken Salad

2 C. Red cabbage, finely sliced
4 C. Green cabbage, finely sliced
2 C. Napa cabbage, finely sliced
1 C. Chinese pea pods, trimmed and cut in half
2 large carrots, peeled and cut into coins
1 small red bell pepper, julienne slices
8 Scallions cut into diagonal pieces
1 T. Cilantro, minced
½ C. Slivered almonds, toasted or dry roasted
1 ½ C. Shredded roasted chicken


2 T. Rice wine vinegar
2 T. Brown sugar
1 ½ T. Soy sauce
1 T. Siracha sauce
1 T. Ginger, minced
¼ C. Vegetable oil
1 T. Sesame oil
1 small garlic clove, minced
2T. Mayonnaise

In a jar or container that has a tight seal, add all of the above ingredients for the dressing and then shake really well until creamy and combined.  Let sit for 30 minutes or longer to develop the flavors.

In a large bowl, add all of the salad ingredients and then add the dressing and toss.  You can save some chicken to garnish the top along with a few scallions. 

1 comment:

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