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