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Chinese Chicken Salad Recipe


Chinese Chicken Salad Recipe

Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that are common in parts of the United States. Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, chicken, deep-fried wonton skins or rice vermicelli and nuts.

Freshen your Chinese Chicken Salad by cutting back on the oil in the dressing and bump the flavor with rice vinegar, fresh ginger, soy sauce, hoisin sauce, and toasted sesame oil. Using a hybrid cooking method-first browning, then poaching will deliver moist, tender chicken that boasts rich, browned flavor.

Thinly sliced cabbage, shredded carrot, sliced red bell pepper, and bean sprouts provides a good mix of textures and flavors and rounded out our salad . Rather than finish the dish with nuts, use a handful of chow mein noodles, which contributed a big crunch factor. Chow mein noodles can be found in most supermarkets

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon vegetable oil in 8-inch nonstick skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side , 5 to 7 minutes.

Flip chicken, add 1/2 cup water, and reduce heat to medium.low. Cover and continue to cook until chicken registers 160 degrees, 5 to 7 minutes. Transfer chicken to cutting board, let cool slightly , then shred into bite-size pieces using 2 forks.

Combine shredded chicken , cabbage , carrot, bell pepper, bean sprouts, chow mein noodles, scallion, and cilantro in large bowl. In separate bowl, whisk remaining 2 teaspoons vegetable oil, vinegar, hoisin, soy sauce, ginger , and sesame oil together. Drizzle dressing over salad and toss to coat Season with salt and pepper to taste. Serve.

Chinese Chicken Salad Recipe Ingredients

1 (8-ounce) boneless, skinless chicken breast, trimmed
Salt and pepper
1 tablespoon vegetable oil
1/2 small head napa cabbage, cored and shredded (4 cups)
1 small carrot, peeled and shredded
1/2 small red bell pepper, cut into .-inch-wide strips
1 ounce (1/2 cup) bean sprouts
1/4 cup chow mein noodles
1 scallion, sliced thin on bias
2 teaspoons minced fresh cilantro
3 1/2 tablespoons rice vinegar
2 1/2 tablespoons hoisin sauce
2 1/2 teaspoons soy sauce
1 1/2teaspoons grated fresh ginger
1/2 teaspoon toasted sesame oil

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