10620 Chinese-y Chicken Salad 45 mins 25 mins 4 servings Mon Oct 08 07:04:00 -0700 2007 Tue Oct 27 14:07:24 -0700 2009 Easy American CHOW http://www.chow.com/recipes/10620 Tue, 27 Oct 2009 21:07:24 GMT Yeah, we know it's not really Chinese Yeah, we know it's not really Chinese. OK, not really Chinese. More like America in the 1980s. But this old favorite is making a comeback, and it’s perfect for lunch.

What to buy: Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar).

]]> 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. Let stand at room temperature for 30 minutes.
  2. Meanwhile, heat the oven to 350°F. Spread almonds on a baking sheet and toast in the oven until light brown, about 6 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.

Beverage pairing: Maximin Grünhäuser Herrenberg Kabinett Feinherb, Germany. Crunchy salad with ginger, garlic, chile, and vinegar is beautiful with an off-dry German Riesling that has the spine, lime-zest brightness, and acidity to perfectly match the texture and flavors of the dish.

]]> http://www.chow.com/assets/2006/09/rcp_chineseychicken_290x210.jpg Francine Maroukian 49 Soup/Salad/Sandwich For the dressing::

]]> 3 tablespoons red wine vinegar

]]> 1 tablespoon soy sauce

]]> 300 3 tablespoons dark sesame oil

]]> 1 tablespoon hoisin sauce

]]> 54 4 scallions, trimmed and finely chopped

]]> 75 1 (1-inch) piece fresh ginger, peeled and finely grated

]]> 2 teaspoons honey

]]> Chile-garlic paste, to taste

]]> For the salad::

]]> 127 5 cups cold rotisserie chicken, shredded

]]> 265 1/4 cup slivered almonds

]]> 59 1/2 medium red bell pepper, sliced into thin strips

]]> 65 1 cup thinly sliced cucumber

]]> 118 2 cups thinly sliced red cabbage

]]> 2 cups thinly sliced green cabbage**

]]> 83 3 cups thinly sliced iceberg lettuce

]]> 860 fresh 39 salad 70 chicken 497 asian 733 chinese 1017 rotisserie chicken 461 poultry 6885 chicken salad 6886 francine maroukian 231 light meal 14016 light fare