Chinese-y Chicken Salad Recipe
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).
For the dressing:
- 3 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon hoisin sauce
- 4 scallions, root ends trimmed and white and light green parts finely chopped
- 1 (1-inch) piece fresh ginger, peeled and finely grated
- 2 teaspoons honey
- 2 teaspoons Chile-garlic paste
For the salad:
- 5 cups cold rotisserie chicken, shredded
- 1/4 cup slivered almonds
- 1/2 medium red bell pepper, sliced into thin strips
- 1 cup thinly sliced English cucumber strips
- 2 cups thinly sliced red cabbage
- 2 cups thinly sliced green cabbage
- 3 cups thinly sliced iceberg lettuce
- 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:
- 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.
- Meanwhile, heat the oven to 350°F. Spread almonds on a baking sheet and toast in the oven until light brown, about 10 minutes.
- Mix red bell pepper, cucumber, cabbages, and lettuce. Add greens mixture to chicken a handful at a time, tossing to combine.
- 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.
- 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.