July 10, 2011

Show Me Chicken Salad!

We made a very tasty Asian Chicken Salad a few weeks ago for supper, once again brought to you by Joelen and Cooks Illustrated!

I did make some adaptations to this recipe, so I'll post it as I made it below - we'll call it a revised recipe for non bell pepper eaters.

The dressing on this salad was so delicious and the crisp freshness of all of the veggies was just wonderful.

This is a great meal to make when you've got veggies to use up and some leftover chicken in the house. And it's a great quick meal to make on a weeknight when you're really busy.

Shanghai Chicken Salad
from Joelen's Blog adapted from Cooks Illustrated
Posted as made my me - made for 2

For the dressing
1/2 cup rice vinegar
3 tablespoons soy sauce
1/3 cup hoisin sauce
1/4 cup toasted sesame oil
1 tablespoon + 1 1/2 teaspoons grated fresh ginger

Mix all of these ingredients in a bowl and let sit to blend.

For the salad:
10 oz. rotisserie chicken white meat, skin discarded & meat shredded into bite sized pieces
1/2 large head cabbage, shredded
1 cup fresh sugar snap peas
1-2 medium carrots shredded
3 scallions, sliced thin on bias
1/2 cup chow mein noodles

Add the chicken, cabbage, carrots, sugar snap peas, and scallions in the bowl with the dressing. Toss to combine. Add in the chow mein noodles and toss. Makes 2 servings.

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