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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


For Salad:
1 pound skinless and boneless chicken thighs
1 Tablespoon Asian sesame oil
1 Tablespoon Chinese chili garlic sauce (available in Asian markets)
1 Tablespoon finely minced garlic
1 Tablespoon finely minced ginger
2 teaspoons fresh lime or lemon juice
1/4 savoy cabbage (tough outer leaves removed), cored and very thinly sliced
2 ounces raw snow peas, thinly slivered
4 scallions (including 3 inches of green), thinly sliced
1/4 red bell pepper, thinly slivered
1/4 cup chopped cilantro leaves

For the Chinese Dressing:
1/4 cup rice or cider vinegar
3 Tablespoons peanut oil
2 Tablespoons Asian sesame oil
1 Tablespoon smooth peanut butter
1- 1/2 Tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1 egg yolk
Salt and freshly ground black pepper to taste

Combine the chicken, sesame oil, chili sauce, garlic, ginger and lime juice in bowl. Cover and refrigerate for 2 hours, tossing once. Cook the chicken on a well-oiled grill over high heat until cooked through, 5 minutes per side. Cool slightly, then cut into thin strips. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro. Reserve.

Prepare the Chinese Dressing: Place all ingredients in a blender; process on high until smooth. Adjust the seasonings to taste. (Makes 1 cup.) Refrigerate, covered, until ready to use.

Toss the salad with 1/3 cup of the dressing or as desired. Transfer to a decorative bowl and serve immediately. (Extra dressing may be stored in the refrigerator for two days.)

Serves 4.




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