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Chinese Chicken Salad

Here's how you make Chinese Chicken Salad
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  • Servings: 4
  • Prep: 20m
  • Cook: 0m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • DRESSING
  • 2 tablespoons peanut butter (smooth)
  • 1/4 cup rice wine vinegar (seasoned)
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons honey
  • 2 teaspoons sesame oil (toasted)
  • 1 teaspoon chili oil
  • 1 teaspoon siracha sauce
  • 1 1/2 tablespoons gingerroot, grated
  • 1/2 cup oil (canola oil)
  • 1/8 teaspoon black pepper, freshly ground (or to taste)
  • SALAD
  • 1 head napa cabbage, shredded
  • 2 carrots, shredded
  • 1/3 cup red bell pepper, chopped
  • 1 cup snow peas, julienned
  • 8 baby corns (sliced into 1/2 inch pieces)
  • 1/3 cup water chestnuts, chopped
  • 1/3 cup fresh cilantro, minced
  • 1/3 cup fresh mint, minced
  • 1/3 cup green onion, thinly sliced (on the bias)
  • 4 chicken breast (grilled and thinly sliced on the bias)
  • 1/2 cup roasted peanuts, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Make the dressing:

  • Step 1: Place the peanut butter and the vinegar in a small bowl, whisk to combine. Add the soy sauce, honey, sesame oil, chili oil, siracha sauce, and grated ginger. Whisk until smooth and all ingredients are well blended. Add the canola oil and pepper, whisk until smooth and incorporated.

  • Step 2: Sample and adjust seasoning and heat level to taste. You can add salt if you'd like, but I've never found it necessary.

  • To make the salad:

  • Step 3: Place all the vegetables in a large bowl and toss until ingredients are well distributed.

  • Step 4: Add the salad dressing but reserve about four tablespoons. Toss until well coated.

  • Step 5: Divide the salad among four plates. Top with the chicken slices, taking care to arrange them prettily. Drizzle a tablespoon of the reserved dressing over the chicken on each plate. Scatter the peanuts over the chicken.

  • Step 6: Garnish each plate with a sprig of mint or cilantro, and a wedge or two of lime. Serve immediately.

  • Note - the salad doesn't keep well once it is dressed. If you want to make ahead, refrigerate the salad greens until ready to serve, then dress.

We hope you enjoy this recipe!

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