How to Make Chinese Chicken Salad Asian Cooking Recipe Cuisine
Recipe Makes for 2-4 Servings:
½ tablespoon peanut or vegetable oil
½ pound boneless, skinless chicken breast, or substitute 2 cups leftover cooked chicken
4 seedless clementines or tangerines
dressing
¼ cup peanut or vegetable oil
¼ cup cider vinegar
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
½ tablespoon honey
1 teaspoon sesame oil
1 garlic clove, minced
½ teaspoon grated fresh ginger
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 ounces romaine lettuce, chopped
1 large carrot, julienned
¼ cup slivered almonds
¼ cup crispy chow mein or crispy wonton toppings
Directions:
Heat a large skillet over medium heat. Add the peanut oil and swirl to coat the bottom of the pan. Sear the chicken breasts for about 4 minutes on each side, or until the outside starts to turn golden brown.
Cut open a breast to check for doneness; the juices should run clear. Remove from the heat and allow the chicken to cool on a plate while you prepare the other ingredients.
Peel the clementines, separate into segments, and remove the white membranes (pith).
Prepare the dressing: In a medium bowl, combine the peanut oil, cider vinegar, peanut butter, soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper. Whisk until smooth and set aside.
Once the chicken breasts have cooled, shred them into bite-size pieces. In a large bowl, toss together the shredded chicken, clementines, romaine, carrots, and almonds.
Drizzle the dressing on top of the salad. Garnish with crispy chow mein or wonton toppings and serve.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
½ tablespoon peanut or vegetable oil
½ pound boneless, skinless chicken breast, or substitute 2 cups leftover cooked chicken
4 seedless clementines or tangerines
dressing
¼ cup peanut or vegetable oil
¼ cup cider vinegar
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
½ tablespoon honey
1 teaspoon sesame oil
1 garlic clove, minced
½ teaspoon grated fresh ginger
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 ounces romaine lettuce, chopped
1 large carrot, julienned
¼ cup slivered almonds
¼ cup crispy chow mein or crispy wonton toppings
Directions:
Heat a large skillet over medium heat. Add the peanut oil and swirl to coat the bottom of the pan. Sear the chicken breasts for about 4 minutes on each side, or until the outside starts to turn golden brown.
Cut open a breast to check for doneness; the juices should run clear. Remove from the heat and allow the chicken to cool on a plate while you prepare the other ingredients.
Peel the clementines, separate into segments, and remove the white membranes (pith).
Prepare the dressing: In a medium bowl, combine the peanut oil, cider vinegar, peanut butter, soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper. Whisk until smooth and set aside.
Once the chicken breasts have cooled, shred them into bite-size pieces. In a large bowl, toss together the shredded chicken, clementines, romaine, carrots, and almonds.
Drizzle the dressing on top of the salad. Garnish with crispy chow mein or wonton toppings and serve.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..