Weekly Chinese Chicken Salad
Cook time
Total time
Author: Slightly adapted from Pamela Salzman
Serves: 6-8 SERVINGS
Ingredients
- Salad:
- 2 large boneless, skinless chicken breasts
- 4 garlic cloves, smashed
- 1-1inch piece of ginger peeled and sliced into ⅛ inch rounds
- ½ teaspoon black peppercorns
- 1 tablespoon salt
- 3 cups shredded savoy or Napa cabbage
- 3 cups shredded red cabbage
- 4 cups shredded romaine
- 2 large carrots, shredded or julienned
- ½ cup slivered almonds, lightly toasted
- 2 tablespoons black sesame seeds
- Dressing:
- 6 tablespoons rice wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 3 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1 teaspoon salt
- 1 garlic clove, minced
Instructions
- Prepare the salad: place the chicken in a sauce pan with the garlic, peppercorns, salt and ginger and add water to cover. bring to a boil over high heat, lower to a simmer, cover and cook until chicken is cooked through, about 25 minutes. remove from heat, uncover and let chicken cool in poaching liquid if you have the time.
- once cooled, shred the chicken into bite-sized pieces.
- Combine chicken and the rest of the salad ingedients in large salad bowl.
- Prepare the dressing: whisk together all the dressing ingredients in a bowl or shake in a glass jar with tight screw-top lid.
- pour desired amount of dressing over the salad and toss well.
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