Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 1 head of romaine lettuce, chopped
- 1 cup of shredded red cabbage
- 1 cup of shredded carrots
- 1 cup of sliced cucumbers
- 1/2 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of sliced almonds
- 1/4 cup of sesame seeds
- 1/4 cup of vegetable oil
- 2 tablespoons of rice vinegar
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 1 clove of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken breasts with salt and pepper. Grill for 6-8 minutes on each side or until fully cooked. Let cool and then slice into thin strips.
3. In a large mixing bowl, combine chopped romaine lettuce, shredded red cabbage, shredded carrots, sliced cucumbers, chopped scallions, and chopped cilantro.
4. In a separate mixing bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, and salt and pepper to taste.
5. Pour the sesame dressing over the salad and toss until evenly coated.
6. Top the salad with sliced grilled chicken, sliced almonds, and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Per serving:
Calories: 320
Fat: 18g
Carbohydrates: 16g
Protein: 25g
Sodium: 580mg
Sugar: 10g
Substitutions for ingredients:
- Chicken breasts can be substituted with tofu or shrimp.
- Romaine lettuce can be substituted with mixed greens or spinach.
- Red cabbage can be substituted with green cabbage or kale.
- Carrots can be substituted with jicama or daikon radish.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Almonds can be substituted with cashews or peanuts.
Variations:
- Add sliced avocado for extra creaminess.
- Add mandarin oranges or sliced apples for sweetness.
- Add crispy wonton strips for crunch.
- Add sliced jalapenos for heat.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of grilling your own.
- Make the dressing ahead of time and store in the fridge for up to a week.
- Toast the almonds and sesame seeds for extra flavor.
- Use a mandoline to thinly slice the vegetables for a more uniform look.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Salad is best served cold, but if you prefer it warm, you can heat up the chicken separately and add it to the salad.
Presentation ideas:
Serve the salad in a large bowl or on a platter for a family-style presentation.
Garnishes:
Garnish with extra chopped cilantro or scallions.
Pairings:
Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Egg rolls
- Hot and sour soup
- Fried rice
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to fully cook the chicken to an internal temperature of 165°F.
- Wash all vegetables thoroughly before using.
Food history:
Chinese chicken salad originated in California in the 1960s and has since become a popular dish in American cuisine.
Flavor profiles:
This salad is a combination of sweet, savory, and nutty flavors with a tangy sesame dressing.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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