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.
Servings:
4
Prep Time:
35 mins
Total Time:
35 mins
Ingredients
-
1/4 cupmayonnaisesee savings
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1/4 cupplus 2 tablespoons unseasoned rice vinegarsee savings
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3 tablespoonssugar, plus 1 1/2 teaspoonssee savings
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1/4 cupsoy saucesee savings
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2 tablespoonstoasted sesame oilsee savings
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1 tablespoonTabascosee savings
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11/2-inch piece of fresh ginger, peeled and mincedsee savings
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1small garlic clove, mincedsee savings
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1 2 1/2-poundrotisserie chicken, meat shredded, skin and bones reserved for stock or discardedsee savings
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3scallions, thinly slicedsee savings
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2celery ribs, thinly slicedsee savings
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1 cupunsalted roasted peanuts, coarsely choppedsee savings
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3/4 cupcoarsely chopped cilantrosee savings
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1small head of romaine, cut into 1/2-inch ribbonssee savings
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1 tablespoonextra-virgin olive oilsee savings
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2oranges, peeled with a knife and cut into sectionssee savings
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Lime wedges, for servingsee savings
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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