CHINESE CHICKEN SALAD

This salad is delicious and so refreshing.  I add a tiny bit more honey.  ENJOY!

Chinese Chicken Salad

FOR THE DRESSING:

1⁄2 cup canola oil

1⁄4 cup rice vinegar

3 tbsp. soy sauce

3 tbsp. smooth peanut butter

1 1⁄2 tbsp. Asian sesame oil

1 tbsp. fresh lime juice

1 tbsp. dry mustard

1⁄2 tbsp. honey

1⁄2 tbsp. toasted sesame seeds

1⁄2 tsp. minced ginger

1 clove garlic, minced

Kosher salt and freshly ground black pepper,                 

   to taste

FOR THE SALAD:

Canola oil, for frying

5 wonton wrappers, cut into 1⁄4" strips

1⁄2 head Napa cabbage, cored and shredded

1⁄2 head romaine lettuce, shredded

1 1⁄2 lbs. bone-in skin-on chicken breasts,

    roasted and shredded

1⁄2 cup loosely packed cilantro leaves

3 oz. mung bean sprouts

10 snow peas, julienned

4 scallions, thinly sliced

1 red bell pepper, cored, seeded, and julienned

1 carrot, peeled and julienned

1 cucumber, peeled, seeded, and thinly sliced

1 Thai chile, thinly sliced, for garnish

Black sesame seeds, for garnish

Roasted crushed peanuts, for garnish

1. Make the dressing: Whisk together oil, vinegar, soy sauce, peanut butter, sesame oil, lime, mustard, honey, sesame seeds, ginger, and garlic in a bowl. Season with salt and pepper; set dressing aside.

2. Make the salad: Pour enough canola oil into a 1-qt. saucepan that it reaches a depth of 2"; heat over medium-high heat until a thermometer reads 350˚. Add wontons; cook until crisp, 20–30 seconds. Using tongs, transfer strips to paper towels; set aside.

3. Combine cabbage, lettuce, chicken, and cilantro in a bowl; divide between plates. Arrange sprouts, peas, scallions, peppers, carrots, and cucumbers over each salad; drizzle with dressing. Garnish with chiles, sesame seeds, peanuts, and wonton strips. Alternatively, toss everything together in a bowl.

SERVES 4 – 6

Saveur Issue #127

See you soon,

Teresa

xoxo