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Chinese-y Chicken Salad
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Difficulty: Easy

Total Time: 45 mins

Active Time:

Makes: 4 to 6 servings

OK, not really Chinese. More like America in the 1980’s. But this old favorite is perfect for picnics, a day at the beach, or for just a lunch to bring to work.

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).

Instructions

For the dressing:

  1. 1In 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. 1Place 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. 2Meanwhile, heat the oven to 350°F. Spread almonds on a baking sheet and toast in the oven until light brown, about 10 minutes.
  3. 3Mix red bell pepper, cucumber, cabbages, and lettuce. Add greens mixture to chicken a handful at a time, tossing to combine.
  4. 4Add 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. 5Arrange 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.

  • Chinese-y Chicken Salad
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