Chinese Chicken Salad
Recipe from Food & Wine

Joanne Chang prepares this salad when she's craving Chinese food but wants something light and easy. She sometimes makes it even crunchier by adding napa cabbage, cucumbers and carrots.


Kana Okada

by 3  people


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Servings: 4
Prep Time: 35 mins
Total Time: 35 mins
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Ingredients
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    1/4  cup 
    mayonnaise
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    1/4  cup 
    plus 2 tablespoons unseasoned rice vinegar
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    3   tablespoons 
    sugar, plus 1-1/2 teaspoons
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    1/4  cup 
    soy sauce
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    2   tablespoons 
    toasted sesame oil
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    1   tablespoon 
    Tabasco
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    1   
    1/2-inch piece of fresh ginger, peeled and minced
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    1   
    small garlic clove, minced
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    1  2 1/2 pound 
    rotisserie chicken, meat shredded, skin and bones reserved for stock or discarded
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    3   
    scallions, thinly sliced
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    2   
    celery ribs, thinly sliced
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    1   cup 
    unsalted roasted peanuts, coarsely chopped
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    3/4  cup 
    coarsely chopped cilantro
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    1   
    small head of romaine, cut into 1/2-inch ribbons
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    1   tablespoon 
    extra-virgin olive oil
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    2   
    oranges, peeled with a knife and cut into sections
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    Lime wedges, for serving

Directions
1.
In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar, and the soy sauce, sesame oil, Tabasco, ginger and garlic. Add the chicken, scallions, celery, peanuts, and cilantro and toss until coated.
2.
In another bowl, toss the romaine with the remaining 2 tablespoons of vinegar, 1-1/2 teaspoons of sugar, and the olive oil. Spread the romaine in 4 shallow bowls. Top with the chicken salad and the oranges and serve with lime wedges.
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