Chinese Chicken Salad
If you can’t stand the heat, get out of the kitchen! It was so hot yesterday, I had to get out of my kitchen. So I fired up the grill and whipped up one of my favorite salads on the deck for dinner. I had some skinless, boneless chicken thighs marinating in some teriyaki sauce, so I tossed that on the grill. Chicken thighs are moist and flavorful and so much cheaper than dry, tasteless boneless chicken breasts. As a novice griller, I can easily grill them over low heat without overcooking them.
Here’s the recipe:
1 lb. Napa cabbage, cut crosswise into 1/3 inch wide strips
½ lb. snow peas or sugar snap peas
3 cups coarsely shredded cooked chicken
½ cup scallions chopped
½ cup fresh cilantro
½ cup dry roasted unsalted peanuts or toasted sliced almonds
For the Dressing:
¼ cup soy sauce
¼ cup fresh lemon juice
2 tablespoons maple syrup
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
¼ cup olive oil
- Combine snow peas with chopped Napa cabbage, chopped cilantro, shredded chicken, scallions and nuts
- Whisk together soy sauce, lemon juice, maple syrup, vinegar in a small bowl, then add sesame oil and olive oil in a slow stream, whisking until dressing is combined well.
- Toss salad with the dressing.
* You might want to add dressing to individual salads. This way the leftover salad will keep better.