Chinese Chicken Salad
"By Susie Middleton, Fine Cooking Issue #51."
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
2-3
ingredients
- 2 1⁄2 cups thinly sliced red cabbage (about 1/3 medium head)
- 1⁄2 cup shredded carrot (about 1 large carrot)
- 1⁄3 cup thinly sliced scallion (on the diagonal, about 4, white and green parts)
- 1 teaspoon low sodium soy sauce
- 3 tablespoons low sodium soy sauce
- 3 1⁄2 teaspoons granulated sugar
- kosher salt
- 1 garlic clove
- 1 inch piece fresh ginger, peeled and sliced
- 1⁄4 cup packed cilantro leaf, plus 1 Tbs. chopped
- 3 tablespoons creamy peanut butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons peanut oil
- 1 lb thinly sliced chicken breast
- 1⁄3 cup toasted sliced almonds or 1/3 cup chopped peanuts
directions
- In a bowl, combine the cabbage, carrots, scallions, 1 teaspoons soy sauce, 1 teaspoons sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.
- In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 teaspoons sugar. Pulse until well combined, scraping the bowl as needed.
- In a large skillet over medium-high heat, heat 1 Tbs. oil.
- Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes.
- Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl.
- Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
- Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.
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Reviews
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Very tasty indeed. There was way more dressing than I wanted and the chicken was scaled back to 6 oz making this the perfect size for the 2 of us. Made for Culinary Quest 2014. -
Loved it . . . I did make a couple of (big) changes; we're leaving town for a few days and wanted to use up what I had on hand. Used green cabbage instead of red and substituted shrimp for the chicken. Delicious! Made for ZWT#6 Family Picks. Thanks Ev! -
Great salad! I used a store bought rotisserie chicken so that made this super quick. The dressing is delicious!! Wonderful flavor combination. Great lunch. Made for ZWT 6.
Tweaks
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Loved it . . . I did make a couple of (big) changes; we're leaving town for a few days and wanted to use up what I had on hand. Used green cabbage instead of red and substituted shrimp for the chicken. Delicious! Made for ZWT#6 Family Picks. Thanks Ev!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
