Barbara Tropp's Chinese Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This classic and delicious recipe is a great use for leftover chicken. Recipe was adapted from ''The China Moon Cookbook'' by Barbara Tropp and printed in the New York Times. Serves 4-6 main dish servings. Ingredients:
1/2 teaspoon sugar |
1 tablespoon rice wine vinegar |
1 tablespoon dijon mustard |
1 teaspoon finely minced ginger |
1/2 cup corn oil or 1/2 cup peanut oil |
1 teaspoon dark sesame oil |
sea salt & freshly ground black pepper |
6 cups small lettuce leaves, like baby romaine, boston or mesclun |
4 cups leftover roasted chicken, torn into bite-size pieces |
2 stalks celery, thinly sliced |
1 small jalapeno pepper, thinly sliced |
1 small red bell pepper, thinly sliced |
1 small yellow bell pepper, thinly sliced |
1/4 cup cilantro leaf, plus extra for garnish |
1/3 cup toasted pine nuts |
Directions:
1. Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
2. In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
3. Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
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