Chinese Chicken Salad

One more errand on todays list and that is to fetch a fresh loaf of bread from a small local shop. Mmmm ciabatta. I normally don’t mind running errands. I actually find them quite enjoyable; taking in the sun, cool weather, and the sights and sounds of the borough. However, today, I am struggling somewhat because the “new” muscles I discovered in my legs are making themselves known and they aren’t happy. Compliments from a good gym work out, hehe.

Now that my errands are done I was thinking of dinner ideas and decided to make and finally post a salad that Matthew and I have been enjoying quite regularly. Enter the Chinese chicken salad. I found this salad recipe from simplyrecipes.com.

This is a delicious salad packed with bright flavors and great texture. It starts out with a hint of sweetness and finishes with a subtle heat. It is perfect for a quick yet satisfying meal.

Ingredients: (serves 4)

  • 1 lb boneless, skinless chicken breast, cut into cubes
  • 1 tablespoon of sesame oil
  • 1 tablespoon of grape seed oil 
  • 1/2 teaspoon of red pepper flakes
  • 2 hearts of romaine lettuce, thinly sliced
  • 1/2 of a red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 4 scallions, sliced
  • 1/4 cup of cilantro leaves, chopped
  • 1/2 cup of unsalted peanuts, chopped
  • salt

Dressing Ingredients:

  • 1 tablespoon of soy sauce
  • 2 tablespoons of rice vinegar
  • 1 teaspoon of mustard powder
  • 1 teaspoon of ginger, minced
  • 1 clove of garlic, minced
  • 1/2 teaspoon of red pepper flakes
  • 2 teaspoons of honey
  • 1 tablespoon of sesame oil 
  • 1/4 cup of grape seed oil
In a large frying pan I heated 1 tablespoon of sesame oil, 1 tablespoon of grape seed oil, and 1/2 of a teaspoon of red pepper flakes on medium high heat. I heated that for about 1 minute.
Then I added in 1 pound of cubed chicken breast and seasoned the chicken with a little bit of salt. 
I cooked the chicken until nicely browned and fully cooked. I set the chicken to cool.
While the chicken cooled, I started the dressing. In a small bowl I mixed together 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of mustard powder, 1 teaspoon of ginger, 1 clove of garlic, 1/2 of a teaspoon of red pepper flakes, 2 teaspoons of honey, 1 tablespoon of sesame oil, and 1/4 of a cup of grape seed oil. I mixed until combined.

Then in a large bowl I tossed together 2 hearts of romaine lettuce, 1/2 of a red bell pepper, 1 carrot,
1/4 of a cup of cilantro, 4 scallions, and the cooked chicken.
  
I topped each salad with some dressing and chopped peanuts.

Crisp vegetables, fresh cilantro, and a nice crunch from the peanuts all coated with an irresistible dressing giving off a subtle heat from the red pepper flakes and fresh ginger make this a salad you will love to serve over and over again.

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