Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 1 head of romaine lettuce, chopped
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 1/2 cup chopped peanuts
- 1/4 cup sesame seeds
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded chicken, romaine lettuce, red bell pepper, shredded carrots, shredded red cabbage, cilantro, scallions, chopped peanuts, and sesame seeds.
2. In a separate mixing bowl, whisk together the soy sauce, rice vinegar, creamy peanut butter, honey, sesame oil, minced garlic, grated ginger, salt, and pepper until well combined.
3. Pour the peanut sauce over the chicken and vegetable mixture and toss until everything is evenly coated.
4. Serve immediately, garnished with additional chopped peanuts and cilantro if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 425
- Fat: 24g
- Carbohydrates: 22g
- Protein: 34g
- Fiber: 6g
Substitutions for ingredients:
- Chicken breast can be substituted with tofu or shrimp.
- Romaine lettuce can be substituted with any other leafy greens.
- Red bell pepper can be substituted with any other bell peppers.
- Shredded carrots can be substituted with julienned cucumbers.
- Shredded red cabbage can be substituted with shredded green cabbage.
- Creamy peanut butter can be substituted with natural peanut butter.
- Honey can be substituted with agave nectar or maple syrup.
- Sesame oil can be substituted with any other vegetable oil.
Variations:
- Add cooked soba noodles or rice noodles for a heartier salad.
- Add sliced avocado for a creamy texture.
- Add sliced mango or pineapple for a tropical twist.
- Add edamame or snap peas for extra crunch.
Tips and tricks:
- To save time, use a rotisserie chicken instead of cooking and shredding your own chicken breast.
- Make the peanut sauce ahead of time and store it in the fridge for up to a week.
- To make the salad more filling, add some cooked quinoa or brown rice.
- To make the salad spicier, add some sriracha or chili flakes to the peanut sauce.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped peanuts and cilantro.
Garnishes:
- Chopped peanuts
- Cilantro
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed rice
- Noodles
Troubleshooting advice:
- If the peanut sauce is too thick, add a splash of water to thin it out.
- If the salad is too dry, add more peanut sauce or a drizzle of olive oil.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chinese chicken salad is a popular dish in American Chinese cuisine, typically made with shredded chicken, lettuce, and a sweet and sour dressing.
Flavor profiles:
- Salty, sweet, tangy, nutty, and savory.
Serving suggestions:
- Serve the salad as a main dish for lunch or dinner.
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