Shanghai Chicken Salad
February 17, 2017
"This is out of an America's Test Kitchen magazine. You can find Chow mein noodles, hoisin sauce, and toasted sesame oil in the international aisle of the supermarket. Cook time includes refrigeration time."
- Serving Size: 1 (316.3 g)
- Calories 451
- Total Fat - 12.7 g
- Saturated Fat - 2.5 g
- Cholesterol - 144.6 mg
- Sodium - 2524.4 mg
- Total Carbohydrate - 22.9 g
- Dietary Fiber - 2.8 g
- Sugars - 4.3 g
- Protein - 58.8 g
- Calcium - 54.1 mg
- Iron - 3.5 mg
- Vitamin C - 51.4 mg
- Thiamin - 0.4 mg
Whisk vinegar, 3 tablespoons soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl.
Place chicken in single layer in Dutch oven.
Pour 1/2 cup vinegar mixture over chicken breasts; reserve remaining vinegar mixture to use as dressing.
Add remaining 1/3 cup soy sauce and 3 cups water to pot.
Bring to boil over high heat.
Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.
Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle.
Shred chicken into long, thin strands using two forks or fingers
Transfer chicken to large serving bowl, toss with 2 tablespoons dressing, and season with salt and pepper.
Add cabbage, bell pepper, scallions, and remaining dressing and toss to combine. Sprinkle with chow mein noodles and serve./
Tips & Variations
No special items needed.