Chinese Chicken Salad

Submitted by litldarlin

"This is one of my step daughter Mollica's favorite salads. She made this for me when I came for Christmas last year, because she knows I love this dish. It wasn't suppose to be part of our Christmas dinner but it was made special by my daughter."

 

• Ready In: 25mins
• Ingredients: 20
• Serves: 4-5

ingredients

• 1 lb boneless skinless chicken thighs
• 1 tablespoon sesame oil
• 1 tablespoon chinese chili-garlic sauce (available in Asian markets)
• 1 tablespoon garlic, finely minced
• 1 tablespoon ginger, finely minced
• 2 teaspoons lime juice
• 1⁄4 cabbage, cored, sliced thinly
• 2 ounces snow peas, raw & thinly slivered
• 4 scallions, thinly sliced
• 1⁄4 red bell pepper, thinly slivered
• 1⁄4 cup cilantro, chopped

• Dressing

• 1⁄4 cup cider vinegar
• 3 tablespoons peanut oil
• 2 tablespoons sesame oil
• 1 tablespoon smooth peanut butter
• 1 1⁄2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon soy sauce
• 1 egg yolk
• salt & pepper

directions

1. Combine the chicken sesame oil, chili sauce,garlic and lime juice in a bowl.
2. Cover and refrigerate for 2 hours, tossing once.
3. Cook the chicken on a well-oiled grill over high heat until cooked through, about 5 minutes per side.
4. Cool slightly, then cut into thin strips.
5. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro.
6. Prepare the chinese dressing;.
7. Place all the dressing ingredients below in a blender; process on high until smooth.
8. 1/4 cup cider vinegar, 3 Tbls. peanut oil,2 Tbls. Asian Sesame Oil,1 Tbls. smooth peanut butter, 1-1/2 Tbls honey,1 teaspoons Dijon mustard.
9. 1 teaspoons soy sauce,1 egg yolk and Salt & Pepper to taste.
10. Adjust the seasonings to your taste.(Makes about 1 cup).
11. Refrigerate covered, until ready to use.
12. Toss the salad with 1/3 cup of the dressing or as desired.
13. Transfer to a bowl and serve immediately.
14. Extra dressing may be stored in frig for about two days.