China Lily Chicken Salad
photo by stonecoldcrazy
- Ready In:
- 20mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 lb boneless skinless chicken breast
- 3⁄4 cup soy sauce, divided
- 2 tablespoons hoisin sauce
- 1 tablespoon olive oil
- 1⁄2 cup rice vinegar
- 2 tablespoons sugar
- 2 teaspoons sesame paste (dissolved in 1 tablespoon water)
- 2 tablespoons sesame oil
- 1⁄2 teaspoon minced ginger
- 4 cups thinly sliced cabbage
- 1⁄2 cup thinly sliced purple cabbage
- 1⁄2 cup thinly julienned carrot
- 1 cup bean sprouts
- sliced water chestnuts (optional)
- chopped cilantro
- sliced green onion
- 3 sheets wonton skins (thinly sliced and deep fried until crispy)
directions
- Slice each chicken breast horizontally into two or three pieces; combine ¼ cup soy sauce, hoisin sauce, and olive oil to make a marinade; marinate the chicken for 30 minutes in the refrigerator.
- Discard marinade; grill chicken breast pieces until cooked through; cool for 15 minutes then thinly slice chicken on the diagonal.
- Meanwhile, shake together remaining ½ cup soy sauce, rice vinegar, sugar, diluted sesame paste, sesame oil, and minced ginger to make a salad dressing; combine cabbages, carrots, bean sprouts, and water chestnuts; toss well with part of the salad dressing.
- On each serving plate, arrange sliced chicken over a bed of the dressed salad; garnish with chopped cilantro, green onions, fried wonton strips, and another drizzling of salad dressing.
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Reviews
-
I made a couple of substitutions but enjoyed this recipe way more than I thought I would. I accidentally marinated the chicken in oyster sauce instead of hoisin but it was DELICIOUS! I also added some minced garlic. I used a bagged coleslaw/carrot mix and put some soy sauce and garlic powder to the dressing. The chicken was delicious eaten with the slaw, the vinegar was a perfect contrast.
-
Yummy salad! Loved the dressing (though we used less than half of it). I decreased the sugar and increased the ginger and sesame paste in it. I had leftover chicken, so did not make the marinade (did toss the chicken with a tablespoon of the hoisin though and would like to try the marinade next time). Skipped the wonton skins to make it healthier. Just delicious!
-
A perfect combination of ingredients and textures, that can't be improved! (I would recommend using low-sodium soy because of the large amount in each serving.) I don't think I've used hoisin in a marinade before and it was outstanding (also used it for basting while it was grilling). I'll make this salad again as well as the dressing and marinade on their own for other recipes...thanks!
RECIPE SUBMITTED BY
Debs Recipes
United States
A happily married wife and mom of two young adults, who enjoys a variety of creative pursuits including a love of cooking and baking. I also enjoy gardening, nature, travel, and skiing.
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