Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 head Napa cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snow peas, trimmed and sliced
- 1/2 cup sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped roasted peanuts
- 1/4 cup toasted sesame seeds
Sesame-Ginger Vinaigrette:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1/4 cup vegetable oil
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the shredded chicken, Napa cabbage, red bell pepper, shredded carrots, snow peas, scallions, cilantro, mint, and chopped roasted peanuts.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, grated ginger, sesame oil, and vegetable oil until well combined.
3. Pour the sesame-ginger vinaigrette over the salad and toss to coat.
4. Sprinkle the toasted sesame seeds over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 23g
- Protein: 25g
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 snow peas, you can use sugar snap peas or green beans.
- Instead of roasted peanuts, you can use cashews or almonds.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of vegetable oil, you can use grapeseed oil or canola oil.
Variations:
- Add cooked soba noodles or rice noodles to the salad for a heartier meal.
- Add sliced avocado or mango for a touch of sweetness.
- Add grilled shrimp or tofu for extra protein.
- Add sliced jalapenos or red pepper flakes for a spicy kick.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking your own.
- Make the vinaigrette ahead of time and store it in the fridge until ready to use.
- To toast sesame seeds, heat a dry skillet over medium heat and add the sesame seeds. Cook, stirring frequently, until the seeds are golden brown and fragrant, about 2-3 minutes.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped cilantro or mint.
Garnishes:
- Chopped cilantro or mint
- Sliced jalapenos
- Red pepper flakes
Pairings:
- Serve with a side of steamed rice or Asian-style noodles.
Suggested side dishes:
- Steamed rice
- Asian-style noodles
- Vegetable spring rolls
Troubleshooting advice:
- If the vinaigrette is too tart, add a little more honey to balance out the flavors.
- If the salad is too dry, add a little more vinaigrette or a splash of soy sauce.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding and adding it to the salad.
Food history:
- Chinese chicken salad is a popular dish in the United States and is believed to have originated in California in the 1960s.
Flavor profiles:
- The salad is crunchy, fresh, and slightly sweet with a tangy sesame-ginger vinaigrette.
Serving suggestions:
- Serve the salad as a light lunch or dinner.
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