Chef Heidi Allison

Chinese Chicken Salad with Peanut and Ginger Dressing

Name: Chinese Chicken Salad with Peanut and Ginger Dressing
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Asian
Ingredients: ½ Napa cabbage, sliced ¼ inch thick, (about 4 cups); ½ heart organic Romaine lettuce, sliced ¼ inch thick; ¼ small head organic cabbage, use red cabbage, sliced ¼ inch thick; 1 medium organic carrot, sliced julienned; ⅓ cup cilantro, coarsely chopped, leaves only; 2 organic green onions, sliced ¼ inch thick, green and white parts; 2 boneless and skinless chicken breasts, poached and roasted, shredded with 2 forks; ¼ cup peanuts, toasted and chopped; ¼ cup seasoned rice wine vinegar; 1 teaspoon ginger root, grated; 1 tablespoon plus ¼ teaspoon soy sauce (tamari preferred); 2½ tablespoons sugar; 1 tablespoon Dijon mustard; ½ cup Spectrum Cold-Pressed Peanut Oil (do not substitute)

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

2 servings

Prep Time

5 minutes

Cook Time

0 minutes

Ingredients

½ Napa cabbage, sliced ¼ inch thick, (about 4 cups)
½ heart organic Romaine lettuce, sliced ¼ inch thick
¼ small head organic cabbage, use red cabbage, sliced ¼ inch thick
1 medium organic carrot, sliced julienned
⅓ cup cilantro, coarsely chopped, leaves only
2 organic green onions, sliced ¼ inch thick, green and white parts
2 boneless and skinless chicken breasts, poached and roasted, shredded with 2 forks
¼ cup peanuts, toasted and chopped

Salad Dressing

¼ cup seasoned rice wine vinegar
1 teaspoon ginger root, grated
1 tablespoon plus ¼ teaspoon soy sauce (tamari preferred)
2½ tablespoons sugar
1 tablespoon Dijon mustard
½ cup Spectrum Cold-Pressed Peanut Oil (do not substitute)

View Cart (0) Checkout

Directions

Place rice wine vinegar, ginger, soy sauce, sugar, mustard and peanut oil in a blender and purée for 20 seconds until smooth. Refrigerate until cold.

Salad Assembly

Toss the Napa cabbage, romaine, red cabbage, carrots, cilantro and green onions in a large bowl; cover with plastic wrap and refrigerate until cold. Add cold chicken and toss with ⅓ cup of salad dressing and top with peanuts. Drizzle each plate with an additional teaspoon of dressing. Serve immediately.

Recipe Note

From the Author Heidi Allison:

If you don’t like the taste or smell of cabbage - try Napa. This Asian variety has a sweeter, milder taste compared to our conventional green cabbage, and works great in a Chinese Chicken salad. Even kids love this recipe! It’s crucial to use Spectrum brand peanut oil. Only this unrefined and cold-pressed oil gives you that intense "peanut" flavor which makes this recipe work. (Don’t even think about trying it without this oil.)

Another Bonus of this Recipe:

It’s a real time-saver if you make it in large amounts, as the prepped veggies keep well in the refrigerator for several days and won’t turn brown if properly covered. Use leftover salad for lunch, as sandwich filler or as tomorrow night’s dinner salad. The trick is to store the cut-up vegetables separately in the refrigerator and toss with dressing and top with chicken right before serving.

Chinese Chicken Salad with Peanut and Ginger Dressing