Jun

28

2012

Chinese Chicken Salad with Sesame Ginger Dressing

Salads  Posted by / 18 comments
chinese-chicken-salad

If I didn’t have a husband and children to feed, I’d eat a salad like this every night of the summer. With crisp greens, colorful vegetables, fresh herbs, crunchy nuts and lean protein in an Asian-style vinaigrette, it’s light yet completely satisfying.  The taste is similar to the Chinese Chicken Salad served at many restaurants, only I’ve left off the unhealthy fried wonton strips that are usually piled on top. Though the ingredient list looks long, the recipe couldn’t be easier to make — especially if you use leftover or rotisserie chicken instead of making your own. 

Begin by cooking the chicken. I like to use bone-in, skin-on chicken breasts for this recipe. Simply coat the breasts with oil, salt and pepper and roast them on a foil-lined baking sheet for 35-40 minutes, or until the juices run clear.

In the meantime, make the dressing. Combine all of the ingredients in a blender and blitz until smooth and creamy. (Note: It’s necessary to roughly chop the garlic and ginger before blending, otherwise they won’t get completely puréed.)

Next, prep the salad ingredients. For the greens, I like to use a combination of romaine lettuce hearts and mild-flavored Napa cabbage, but the salad is just as good with romaine only. As for the vegetables and add-ins, I love the combination of grated carrots, cilantro, red peppers, scallions and cashews, but you could substitute just about anything. Thinly sliced cucumbers, fresh mint, peanuts, red cabbage, water chestnuts and fried wonton strips would all work well.

When the chicken breasts are cool, remove the skin and pull the meat off the bone, then slice it into thin strips.

Combine the salad, chicken and dressing in a large bowl and toss to combine. Serve immediately and enjoy!

Chinese Chicken Salad with Sesame Ginger Dressing

Print Recipe
Servings: 4

Ingredients

For the Chicken

  • 2 bone-in, skin-on chicken breasts (or 2 cups shredded cooked chicken)
  • Peanut oil
  • Kosher salt and pepper

For the Dressing

  • 1/3 cup rice vinegar (unseasoned)
  • 1/4 cup soy sauce
  • 3-1/2 tablespoons honey
  • 1/4 cup sesame oil
  • 1/3 cup peanut oil
  • 3 cloves garlic, peeled and roughly chopped
  • 1-1/2 inch square piece fresh ginger, peeled and roughly chopped

For the Salad

  • 4 romaine lettuce hearts, chopped (or use a combination of romaine and Napa cabbage)
  • 1 red bell pepper, thinly sliced
  • 2 scallions, white and green parts, thinly sliced
  • 1/2 cup grated carrots, from 2 carrots
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup salted cashews or peanuts

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts on a foil lined sheet pan. Rub the skin with oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked and juices run clear. Set aside until cool enough to handle.
  3. In the meantime, make the dressing. Combine all of the ingredients in a blender or food processor and blend until smooth.
  4. Combine the salad ingredients in a large bowl. Remove the skin from the cooked chicken breasts and slice into bite-size pieces; add to salad bowl. Add dressing, little by little, and toss to combine (you may have a little dressing left over). Taste and adjust seasoning if necessary. Serve immediately.