Chinese Chicken Salad

Chinese Chicken Salad created by PaulaG

By Susie Middleton, Fine Cooking Issue #51.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • In a large skillet over medium-high heat, heat 1 Tbs. oil.
  • 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.
  • 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.
  • Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
  • Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"By Susie Middleton, Fine Cooking Issue #51."
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  1. PaulaG
    Very tasty indeed. There was way more dressing than I wanted and the chicken was scaled back to 6 oz making this the perfect size for the 2 of us. Made for Culinary Quest 2014.
    Reply
  2. PaulaG
    Chinese Chicken Salad Created by PaulaG
    Reply
  3. PaulaG
    Chinese Chicken Salad Created by PaulaG
    Reply
  4. Galley Wench
    Loved it . . . I did make a couple of (big) changes; we're leaving town for a few days and wanted to use up what I had on hand. Used green cabbage instead of red and substituted shrimp for the chicken. Delicious! Made for ZWT#6 Family Picks. Thanks Ev!
    Reply
  5. Galley Wench
    Loved it . . . I did make a couple of (big) changes; we're leaving town for a few days and wanted to use up what I had on hand. Used green cabbage instead of red and substituted shrimp for the chicken. Delicious! Made for ZWT#6 Family Picks. Thanks Ev!
    Reply
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