Salad Chicken in a Simple Way

READY IN: 25mins
Recipe by Kireiina

Follow my directions step by step:

Top Review by sheepdoc

There was a lot of veggie shredding and chopping and I had some problems with ingredients. I ended up with bok choy for asian cabbage (I think - it looked like giant celery with spinach leaves) and couldn't find bean sprouts after going to 4 stores. People aren't much for other culture's foods around here. I used Costco bulk rotisserie chicken instead of cooking it myself. The flavor was fabulous! Made for PAC 2014.Note: I made both of this chef's salads - read the directions to #470813 first before you make this, even if you aren't making the other salad. It would have made this one much easier to make if I'd read those directions first!

Ingredients Nutrition

Directions

  1. Preparing the chicken: Pour 2 litres of water into a pot and boil then add chicken, 2 tablespoons salt, 1/2 inch ginger, white onion, daikon, cook until the chickens are well done.
  2. Remove the whole chickens from the pot and then sliced into thin 5 cm lengths.
  3. Sauce: In a bowl, combine Chili paste, sugar, lime juice, fish sauce, finely minced galic, hot water. Mix well, and then test if the salinity, light, sour, sweet, taste characteristics are stable and moderate.
  4. Salad: In a large bowl, combine: Peanut oil, Fried onions, red onion, lime juice, seedless cucumber, carrot, daikon, cabbage, bell peppers and then mix well.
  5. Serving: Pour the sauce slowly into the mixed vegetable bow, not all the sauce to check the salinity, light, sour, sweet, taste characteristics again and make sure the tastes are well more chilli (optional). Sprinkle the herbs around the disk, and mix again.
  6. Topping: Add some herbs branching surface with crushed peanuts.
  7. Pruning a tomato to form a rose, put on the middle of the salad ( custom).

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