Chinese Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 chicken breasts, bone-in with skin
Salt and pepper
2 Tbsp. peanut oil
1 head Napa cabbage
1 head romaine lettuce
1 head radicchio
1 cup chopped roasted peanuts
Cilantro sprigs
Lime wedges
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Directions: |
Directions:Preheat the oven to 450ºF.
Season the chicken with salt and pepper and cook in a hot frying pan, skin side down and cook for 4 minutes. Turn the chicken over and place in the oven and roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes.
While the chicken is in the oven, prepare the greens. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Place all of the greens in ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Remove the chicken from the oven and, when cool enough to handle, remove the skin and roughly chop. Add some dressing, preferably mustard vinaigrette, and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated.
Top with a sprig of cilantro, peanuts, and a lime wedge. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: For a quick Chinese Mustard Vinaigrette, mix 2 tsp. dry Chinese or English (Coleman's) mustard, 1/4 C. rice wine vinegar, 1 tsp. soy sauce, 2 Tbsp. light sesame oil, and salt and pepper in a blender. Slowly add 2-3 Tbsp. peanut oil.
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