Chinese Chicken Salad

By Susie Middleton, Fine Cooking Issue #51.

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 2 1⁄2 cups  thinly sliced red cabbage (about 1/3 medium head)
• 1⁄2 cup  shredded carrot (about 1 large carrot)
• 1⁄3 cup  thinly sliced scallion (on the diagonal, about 4, white and green parts)
• 1  teaspoon low sodium soy sauce
• 3  tablespoons low sodium soy sauce
• 3 1⁄2 teaspoons granulated sugar
•  kosher salt
• 1  garlic clove
• 1  inch  piece fresh ginger, peeled and sliced
• 1⁄4 cup  packed cilantro leaf, plus 1 Tbs. chopped
• 3  tablespoons creamy peanut butter
• 1  tablespoon fresh lemon juice
• 2  tablespoons  peanut oil
• 1  lb  thinly sliced chicken breast
• 1⁄3 cup  toasted sliced almonds or 1⁄3 cup  chopped peanuts

Directions

1. In a bowl, combine the cabbage, carrots, scallions, 1 teaspoons soy sauce, 1 teaspoons sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.
2. In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 teaspoons sugar. Pulse until well combined, scraping the bowl as needed.
3. In a large skillet over medium-high heat, heat 1 Tbs. oil.
4. Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes.
5. Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl.
6. Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
7. Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.