Chinese Chicken Salad

Chinese Chicken Salad
Yield
4
Yield
4
Chinese Chicken Salad
Yield
4
Yield
4
Ingredients
For the Salad:
  • 2each chicken breastcooked
  • a/n coarse salt
  • a/n black pepper
  • 8each wonton wrapperscut in 1/2
  • 2/3cup sliced almonds
  • 2ounces snow peastrimmed and julienned, blanched and shocked
  • 1tablespoon sesame seeds
  • 1/4small head Napa cabbagetrimmed and cut crosswise into 1/2-inch-wide strips
  • 1/4small head red cabbagetrimmed and cut crosswise into 1/2-inch-wide strips
  • 1/2head romaine heartscut crosswise into 1/2-inch-wide strips
  • 2medium carrotscut into fine julienne
  • 3each green onions(white and green parts) thinly sliced on the diagonal
For the Dressing
  • 1/4cup rice vinegar
  • 1-1/2tablespoon soy sauce
  • 1tablespoon sweet chile sauce
  • 2medium cloves garlicfinely chopped
  • 2teaspoon gingerminced
  • 1/2teaspoon coarse salt
  • 1/2teaspoon Sriracha sauce
  • 1/4teaspoon black pepperfreshly ground
  • 1/4cup peanut oil
  • 1-2teaspoons toasted sesame oil
Yield:
Instructions
Prepare the salad ingredients:
  1. Spread the sliced almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes.
Make the dressing and assemble the salad:
  1. Put the sesame seeds in a dry skillet and shake or stir over medium heat until light golden brown, 3 to 4 minutes. Remove them from the hot pan to prevent overcooking.
  2. In a medium bowl, combine the vinegar, soy sauce, sweet chile sauce, garlic, ginger, salt, hot chile sauce, and pepper. Gradually whisk in the peanut and sesame oils.
  3. In a large bowl, toss the cabbage, carrots romaine, and snow peas. In another bowl, toss the chicken and scallions with 1/4 cup of the dressing. Add the chicken to the greens, and then add the sesame seeds and almonds. Toss with enough of the remaining dressing to coat well. Garnish each serving with the fried wonton strips.
  4. In a medium bowl, combine the vinegar, tamari, sweet chile sauce, garlic, ginger, salt, hot chile sauce, and pepper. Gradually whisk in the peanut and sesame oils.
  5. In a large bowl, toss the cabbage, carrots romaine, and snow peas. In another bowl, toss the chicken and scallions with 1/4 cup of the dressing. Add the chicken to the greens, and then add the sesame seeds and almonds. Toss with enough of the remaining dressing to coat well. Garnish each serving with the fried wonton strips.