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Chinese Chicken Salad with Sesame Ginger Dressing Recipe

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This recipe for Chinese Chicken Salad with Sesame Ginger Dressing is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE DRESSING
1/3 cup rice vinegar (unseasoned)
1/4 cup soy sauce (use gluten-free if needed)
3-1/2 tablespoons honey
1/4 cup toasted sesame oil
1/3 cup peanut oil
3 cloves garlic, peeled and roughly chopped
1-1/2 inch square piece fresh ginger, peeled and roughly chopped

FOR THE SALAD
4 romaine lettuce hearts, chopped (or use a combination of romaine and Napa cabbage)
1 red bell pepper, thinly sliced
2 scallions, white and green parts, thinly sliced
1/2 cup grated carrots, from 2 carrots
1/4 cup chopped fresh cilantro
1/3 cup salted cashews or peanuts ( I like sliced almonds)
Directions:
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a foil lined sheet pan. Rub the skin with oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked and juices run clear. Set aside until cool enough to handle.

In the meantime, make the dressing. Combine all of the ingredients in a blender or food processor and blend until smooth.

Combine the salad ingredients in a large bowl. Remove the skin from the cooked chicken breasts and slice into bite-size pieces; add to salad bowl. Add dressing, little by little, and toss to combine (you may have a little dressing left over). Taste and adjust seasoning if necessary. Serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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