Chinese Chicken Salad With Peanut-Sesame Dressing
photo by LifeIsGood
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 2 large whole chicken breasts
- 2 teaspoons salt
- 1⁄2 lb fresh Chinese egg noodles
- 1 1⁄2 teaspoons peanut oil
- 3 tablespoons white sesame seeds or 3 tablespoons black sesame seeds
- 1⁄4 cup finely-julienned red bell pepper
- 1 cup finely-julienned peeled carrot
- 1⁄2 cup fresh cilantro leaves (fresh coriander)
- 1 small cucumber, cut into 2-inch julienne
-
PEANUT-SESAME DRESSING
- 2 teaspoons peanut butter
- 2 teaspoons asian sesame paste
- 2 tablespoons sugar
- 1⁄3 cup dark soy sauce
- 1⁄3 cup Chinese red vinegar or 1/3 cup balsamic vinegar
- 2 tablespoons peanut oil or 2 tablespoons corn oil
- 1 tablespoon sesame oil
- 1⁄2 teaspoon chili oil (to taste)
- 2 teaspoons minced garlic
- 1 teaspoon minced peeled fresh ginger
- 1⁄4 cup chopped green onion (spring)
- 1⁄4 cup chopped dry roasted peanuts
directions
- Fill a large saucepan three-fourths full with water and bring to a boil.
- Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
- Simmer, uncovered, until tender, 20 to 25 minutes.
- Drain and let cool.
- Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
- Refill the large saucepan three-fourths full with water.
- Bring to a boil over high heat and add the salt.
- Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
- When the water comes to a second boil, boil for 1 minute longer.
- Pour the noodles into a colander and rinse thoroughly with cold running water.
- Drain thoroughly and transfer to a large bowl.
- Toss with the peanut oil to keep the noodles from sticking together.
- Set aside.
- If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
- If using black sesame seeds, leave them untoasted.
- In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
- Arrange the cooked noodles in a wide shallow bowl.
- Scatter the cucumber over the noodles and top with the chicken mixture.
- Cover and refrigerate until ready to serve.
- To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
- When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
- Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
- Remove from the heat and let cool to lukewarm.
- Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
- Serve immediately.
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Reviews
-
We really enjoyed this salad -- it is light enough to be a lunch salad and equally filling for dinner entree. Loved all the ingredients; although DH pushed aside his carrots. : ) The dressing is wonderful and we loved the crunchy texture from all the veggies and peanuts. Will definitely make this again. Made for Culinary Quest, 2014 - China.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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