Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 1 head Napa cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup chopped scallions
- 1 cup crispy chow mein noodles
- 1/4 cup sesame seeds
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Spread crispy chow mein noodles on a baking sheet lined with parchment paper and bake for 5-7 minutes until crispy.
3. In a large mixing bowl, combine Napa cabbage, red bell pepper, shredded carrots, and chopped scallions.
4. In a separate bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, salt, and pepper.
5. Pour the dressing over the cabbage mixture and toss to combine.
6. Add the shredded chicken to the bowl and toss again.
7. Sprinkle sesame seeds over the top of the salad.
8. Serve the salad with the crispy chow mein noodles on top.
Time:
Preparation time: 20 minutes
Cooking time: 5-7 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Instead of Napa cabbage, you can use regular green cabbage or romaine lettuce.
- Instead of red bell pepper, you can use yellow or orange bell pepper.
- Instead of chow mein noodles, you can use crispy wonton strips or toasted almonds.
Variations:
- Add mandarin oranges or sliced avocado for extra flavor and texture.
- Use grilled shrimp or tofu instead of chicken for a vegetarian option.
- Add sliced jalapeños for a spicy kick.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking and shredding your own chicken.
- Make the salad dressing ahead of time and store it in the fridge for up to a week.
- To make the salad more filling, add cooked quinoa or brown rice to the mix.
Storage instructions:
Store leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
The salad is best served cold, so there is no need to reheat it.
Presentation ideas:
Serve the salad in a large, shallow bowl and top with the crispy chow mein noodles.
Garnishes:
Garnish with extra sesame seeds and chopped scallions.
Pairings:
Pair the salad with a light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the salad with steamed rice or vegetable spring rolls.
Troubleshooting advice:
If the salad is too dry, add more dressing to taste.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Chinese chicken salad was first popularized in the United States in the 1960s and 1970s as a fusion dish combining Chinese and American flavors.
Flavor profiles:
The salad is sweet, savory, and tangy with a crispy texture from the chow mein noodles.
Serving suggestions:
Serve the salad as a main dish for lunch or dinner.
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