This salad is delicious and so refreshing. I add a tiny bit more honey. ENJOY!
Chinese Chicken Salad
FOR THE DRESSING:
1⁄2 cup canola oil
1⁄4 cup rice vinegar
3 tbsp. soy sauce
3 tbsp. smooth peanut butter
1 1⁄2 tbsp. Asian sesame oil
1 tbsp. fresh lime juice
1 tbsp. dry mustard
1⁄2 tbsp. honey
1⁄2 tbsp. toasted sesame seeds
1⁄2 tsp. minced ginger
1 clove garlic, minced
Kosher salt and freshly ground black pepper,
to taste
FOR THE SALAD:
Canola oil, for frying
5 wonton wrappers, cut into 1⁄4" strips
1⁄2 head Napa cabbage, cored and shredded
1⁄2 head romaine lettuce, shredded
1 1⁄2 lbs. bone-in skin-on chicken breasts,
roasted and shredded
1⁄2 cup loosely packed cilantro leaves
3 oz. mung bean sprouts
10 snow peas, julienned
4 scallions, thinly sliced
1 red bell pepper, cored, seeded, and julienned
1 carrot, peeled and julienned
1 cucumber, peeled, seeded, and thinly sliced
1 Thai chile, thinly sliced, for garnish
Black sesame seeds, for garnish
Roasted crushed peanuts, for garnish
1. Make the dressing: Whisk together oil, vinegar, soy sauce, peanut butter, sesame oil, lime, mustard, honey, sesame seeds, ginger, and garlic in a bowl. Season with salt and pepper; set dressing aside.
2. Make the salad: Pour enough canola oil into a 1-qt. saucepan that it reaches a depth of 2"; heat over medium-high heat until a thermometer reads 350˚. Add wontons; cook until crisp, 20–30 seconds. Using tongs, transfer strips to paper towels; set aside.
3. Combine cabbage, lettuce, chicken, and cilantro in a bowl; divide between plates. Arrange sprouts, peas, scallions, peppers, carrots, and cucumbers over each salad; drizzle with dressing. Garnish with chiles, sesame seeds, peanuts, and wonton strips. Alternatively, toss everything together in a bowl.
SERVES 4 – 6
Saveur Issue #127
See you soon,
Teresa
xoxo
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