Chinese Chicken Salad with Peanut Dressing
This salad is excellent I adapted from a recipe and reminds me of a favorite salad I used to order at a restaurant Alas there is no near us so I am thrilled to have a copycat version
This salad is excellent I adapted from a recipe and reminds me of a favorite salad I used to order at a restaurant Alas there is no near us so I am thrilled to have a copycat version
- salt and pepper to taste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/4 cup chopped cilantro
- dressing
- 1/4 cup canola oil
- 1/4 cup rice wine vinegar
- 2 medium carrots shredded
- 2 tablespoons smooth peanut butter
- 1 tablespoon chopped fresh ginger
- 2 teaspoons thai chile paste
- 2 teaspoons toasted sesame oil
- salad ingredients
- 1 bag shredded cole slaw mix
- 1/2 head romaine lettuce shredded
- 1/4 pound snow peas julienned
- 1/4 cup sliced green onion
- 2 cups cooked chicken
- 1/2 cup roasted peanuts roughly chopped
- 1/4 cup fresh mint leaves
- tortilla chips broken into bite sized pieces
- Carbohydrate 29.0463098163683 g
- Cholesterol 61.6 mg
- Fat 43.5679160175632 g
- Fiber 6.48138118913963 g
- Protein 43.0621523448602 g
- Saturated Fat 6.55804125922146 g
- Serving Size 1 1 Serving (473g)
- Sodium 7139.50809372804 mg
- Sugar 22.5649286272287 g
- Trans Fat 2.30430670019014 g
- Calories 662 calories
Step-by-step
- Whisk together all dressing ingredients, seasoning with salt and pepper to taste. Set aside
- Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
- Toss veggies with dressing to combine.
- Transfer to a serving platter or individual bowls. Top with chicken, peanuts, mint, and tortilla chips.
Crisp shreds of green cabbage and romaine shatter against tender cooked poultry while toasted peanuts provide a contrasting crunch. Standard box graters work for shredding carrots, but a food processor fitted with a grating disc speeds up the prep work significantly if counter space permits. Whisking the dressing requires only a small bowl and a fork rather than specialized appliances. Emulsifying the canola oil, rice wine vinegar, and peanut butter thoroughly ensures the liquid coats every piece of leaf evenly without pooling at the base of the mixing bowl. Reserve the fragile tortilla chips until the final plating stage to maintain their structural integrity against the moisture of the dressed greens. Julienne the snow peas into matchsticks thin enough to soften slightly upon contact with the acid from the vinegar. Fresh mint and cilantro need sharp knife work to prevent bruising the delicate botanical oils before they hit the platter. Toss the foundational brassicas and greens just minutes before serving to retain maximum turgor pressure in the cellular walls of the vegetables. Leftover dressed components will lose their textural contrast within two hours as osmotic pressure draws water out of the shredded leaves.
