A sensational conversation salad, protein-packed with shredded chicken, mushrooms, bean sprouts, and fried cellophane noodles.
Cilantro: Available in produce section; also known as Chinese parsley, fresh coriander.
Translucent noodles: Available where Oriental foods are sold. Fry according to package directions.
Makes 6 servings.
Salads and Their Dressings, Section 2, Card 6
Chinese Chicken Salad
Ingredients
For the salad
- 3 pounds chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 1 tablespoon sherry
- 1/4 cup lemon juice
- 1 clove garlic pressed
- 1/4 teaspoon ground ginger
- 1/4 cup sesame seed
- 6 cups lettuce finely shredded
- 1 bunch green onions minced
- 1 bunch cilantro
- 1/4 pound mushrooms sliced
- 1 cup bean sprouts
- 3 ounces translucent noodles
- 1 cup salted peanuts chopped
- Cherry tomatoes optional for garnish
- Lemon slices optional for garnish
For the dressing
- 1 teaspoon Chinese mustard
- 2 teaspoon sugar
- 2 teaspoons lemon rind
- 4 teaspoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons sesame oil
- 6 tablespoons salad oil
- 1 tablespoon peanut butter
Instructions
Make the dressing.
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Combine all ingredients in blender and process until smooth. Set aside.
Make the salad.
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Mix together soy, salad oil, sherry, lemon juice, spices. Rub onto chicken. Place skin-side up in covered baking dish. Bake for 45 minutes. Cool meat in juices. Skin, bone, and shred into thin slices. Chill.
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Toast sesame seeds in frying pan over medium heat until golden brown.
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In salad bowl, arrange chicken meat, lettuce, green onions, cilantro, tomatoes, mushrooms, bean sprouts, and fried noodles. Add sesame seeds and 3/4 cup of the nuts. Toss with 1/2 cup of the dressing.
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Top with remaining nuts. Garnish with tomatoes, cilantro, slices of lemon. Pass additional dressing.
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