Chinese Chicken Salad
How to make Chinese Chicken Salad Recipe
4 SERVINGS
For the Chicken:
2 cups Chicken stock
1/2 tablespoon Ginger, peeled, minced
1/2 tablespoon Garlic, minced
16 ounces Chicken breasts, boneless, skinless
For the Dressing:
1/4 cup Red wine vinegar
1/4 cup Soy sauce
2 tablespoons Orange juice
1 tablespoon Lemon juice
1/2 tablespoon Ginger, peeled, minced
1/2 tablespoon Garlic, minced
1/2 teaspoon Hot sauce (Tabasco)
1 tablespoon Sesame oil
1/2 cup Vegetable oil
For the Salad:
1/2 cup Napa cabbage, cut into very thin strips
1/2 cup Red cabbage, cut into very thin strips
21/2 cups Baby field greens, cleaned
1/2 cup Green onions, 1/4-inch (.6 cm) bias cut
1/2 cup Bean sprouts
For the Garnish:
20 Orange sections
2 tablespoons Cilantro leaves
12 Cherry tomatoes, cut in half
1/2 cup Cashew nuts, roughly chopped
Method:
Bring the stock to a simmer with the ginger and garlic.
Add the chicken and simmer until the chicken is just cooked (do not overcook).
Remove the chicken from the liquid and let cool. Shred, cover, and set aside.
Place all the ingredients for the dressing in a blender and blend well.
Combine all the salad ingredients and toss together.
Combine the shredded chicken with 1/4 cup (2 ounces, 55 ml) dressing.
Add remaining dressing to the salad ingredients and toss to coat.
Place the salad on cold plates and top with equal portions of shredded chicken. Garnish with the orange sections, cilantro, and cherry tomatoes.Top with cashew nuts.
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| Chinese Chicken Salad |
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