Chinese-y Chicken Salad | Pika Chakula

Chinese-y Chicken Salad

2013-06-04

Ingredients:

For the dressing:

  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon hoisin sauce
  • 4 scallions, root ends trimmed and white and light green parts finely chopped
  • 1 (1-inch) piece fresh ginger, peeled and finely grated
  • 2 teaspoons honey
  • 2 teaspoons Chile-garlic paste

For the salad:

  • 5 cups cold rotisserie chicken, shredded
  • 1/4 cup slivered almonds
  • 1/2 medium red bell pepper, sliced into thin strips
  • 1 cup thinly sliced cucumber strips
  • 2 cups thinly sliced red cabbage
  • 2 cups thinly sliced green cabbage
  • 3 cups thinly sliced iceberg lettuce

Method:

For the dressing:

  1. In a small mixing bowl, whisk all ingredients together, or combine in a jar with a screw-on cap and shake vigorously. Season with salt and freshly ground black pepper.

For the salad:

  1. Place chicken in a large mixing bowl, add several tablespoons of dressing, and toss to coat. The chicken should be evenly coated but not drenched.
  2. Meanwhile, heat the oven to 350°F. Spread almonds on a baking sheet and toast in the oven until light brown, about 10 minutes.
  3. Mix red bell pepper, cucumber, cabbages, and lettuce. Add greens mixture to chicken a handful at a time, tossing to combine.
  4. Add more dressing a tablespoon at a time, tossing until everything is evenly coated. It’s OK to go heavy with the dressing—this salad will need it. Season with a pinch or two of salt.
  5. Arrange salad on a serving platter, sprinkle with toasted almonds, and serve.

 

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