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Chinese Chicken Salad

Chinese Chicken Salad
Course Salad
Cuisine Asian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author Rhoda

Ingredients

  • 1 pound skinless and boneless chicken thighs
  • 1 TBL Asian sesame oil
  • 1 TBL Chinese chili garlic sauce Asian markets if not in your grocery
  • 1 TBL finely minced garlic
  • 1 TBL finely minced ginger
  • 2 TSP fresh lime or lemon juice
  • 1/4 savoy cabbage tough outer leaves removed, cored and very thinly sliced
  • 2 oz. raw snow peas thinly slivered
  • 4 scallions including 3 inches of green thinly sliced
  • 1/4 red bell pepper thinly sliced
  • 1/4 cup chopped cilantro leaves
  • Dressing:
  • 1/4 cup apple cider vinegar
  • 3 TBL coconut oil
  • 2 TBL Asian sesame oil
  • 1 TBL almond butter
  • 1 1/2 TBL honey
  • 1 TSP Dijon mustard
  • 1 TSP soy sauce
  • 1 egg yolk
  • Salt and Pepper to taste

Instructions

  1. Combine the chicken, sesame oil, chili sauce, garlic, ginger and lime juice in a bowl. Cover and refrigerate 2 hours, tossing once. Cook the chicken on a well-oiled grill over high heat until cooked through, 5 min. per side. Cool slightly, then cut into thin strips. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro. Reserve.
  2. Prepare the Chinese dressing: Place all the dressing ingredients in a blender; process on high until smooth. Adjust the seasonings to taste. (Makes 1 cup) Refrigerate, covered, until ready to use.
  3. Toss the salad with 1/3 cup of the dressing or as desired. Transfer to a decorative bowl and serve immediately. (Extra dressing may be stored in the refrigerator for two days).