Chinese Chicken Salad
This recipe from Joey Altman is insane. I’ve figured out how to cut a few corners (like using meat from a store bought roasted chicken) so you can turn this into a weeknight meal. Also, don’t freak out by the list of ingredients! It’s mostly for the salad dressing, and if you don’t have everything, you’ll still be OK. In the morning, I like to make the dressing, throw all of the salad ingredients into a salad bowl, and then keep everything in the fridge. Then when I come home, I add the peanuts and the dressing and dinner is served.
- Gluten Free Option
- Make Ahead
- Vegetarian Option
- Dairy Free
- 1/4 cup sesame oil, dark (toasted)
- 1/4 cup peanut oil
- 2 tbsp rice wine vinegar
- 1 tbsp lime juice, freshly squeezed
- 2 tbsp dark brown sugar
- 1 tbsp peanut butter (natural style)
- 1 tbsp grated ginger
- 1 tbsp garlic, minced
- 1 tbsp shallot, finely minced
- 1 tsp sambal oelek or red chili paste
- kosher salt
- freshly ground pepper
- 1 head Napa cabbage
- 1/2 cup roasted peanuts, coarsely chopped
- 1 bunch cilantro, chopped
- 3 green onions (scallions), sliced
- 2 cups shredded chicken
Combine the sesame and peanut oils, vinegar, lime juice, brown sugar, peanut butter, the 1 tablespoon grated ginger, the garlic, shallots, sambal oelek, and ½ teaspoon salt in a blender. Blend, then add pepper and additional salt to taste. Set the dressing aside. (To make ahead, cover and refrigerate the dressing for up to 24 hours.)
Remove the outer leaves of the cabbage and cut off and discard about 1 inch at the bottom. Remove and discard the core. Rinse the leaves and spin dry, then cut the cabbage in half lengthwise, then crosswise into slices 1/8 to ¼ inch thick.
Just before serving, put the cabbage in a large salad bowl along with the peanuts, sesame seeds, cilantro, the sliced scallions, and the shredded chicken. Pour about two thirds of the dressing over the salad and toss gently, adding dressing as needed to lightly coat everything. Mound the salad on dinner plates to serve.
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