Chinese Chicken Salad
I love summer parties because I get to make these main dish salads.
I can prepare everything ahead, and dress the dish about 15 minutes before serving.
Makes my life easy.
This is perfect for those hot days in July & August (and humid here). Light and refreshing.
It's also delicious the next day, it turns into a sort of cole slaw.
Chinese Chicken Salad: makes enough for 10 people
4 boneless chicken breasts
1 cup of shredded carrots (I buy them already shredded at Trader Joe's)
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
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.