Easy Chinese Chicken Salad PT30M https://img4.recipesrun.com/201907/2019/0729/3f/7/333142/300x200x90.jpg This easy Chinese chicken salad gets tossed with a bright, gingery dressing and topped with crunchy noodles. Makes a great make-ahead salad for a backyard party or a weekday lunch. I experimented with few different dressings and ultimately settled on this one, which I think is just the right balance of soy sauce, rice vinegar (or rice wine vinegar; they’re the same), ginger, garlic, and sesame oil. Whisk everything together, taste and adjust the seasonings to your liking, then toss with the salad. The dressing stored on its own will also keep for at least a week or longer. 5 servings Ingredients: 1/4 cup Peanut or canola oil 1 tablespoon Dark sesame oil 2 teaspoons Sugar 1/2 teaspoon Chili pepper flakes 1 clove Garlic, minced 1 teaspoon Fresh grated ginger 1 teaspoon Mustard powder 2 tablespoons Unseasoned rice vinegar 1 tablespoon Soy sauce Chow mein noodles 1/2 cup Roasted peanuts 1/2 cup Loosely packed cilantro leaves, chopped 1 Carrot, julienned 3 Scallions, sliced 1/2 Sweet bell pepper, thinly sliced 1 head Iceberg lettuce or Napa cabbage, thinly sliced 1/2 tablespoon Red pepper flakes 1 tablespoon Canola or peanut oil 1 tablespoon Dark sesame oil Salt 1 pound Boneless, skinless chicken breast, sliced into short strips
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Easy Chinese Chicken Salad

This easy Chinese chicken salad gets tossed with a bright, gingery dressing and topped with crunchy noodles. Makes a great make-ahead salad for a backyard party or a weekday lunch. I experimented with few different dressings and ultimately settled on this one, which I think is just the right balance of soy sauce, rice vinegar (or rice wine vinegar; they’re the same), ginger, garlic, and sesame oil. Whisk everything together, taste and adjust the seasonings to your liking, then toss with the salad. The dressing stored on its own will also keep for at least a week or longer.
01 Information
  • Grade easy
  • Serving 5 servings
  • Prep Time 15 Mins
  • Cook Time 15 Mins
  • Total Time 30 Mins
02 Ingredients
  • Dressing
    • 1/4 cup Peanut or canola oil
    • 1 tablespoon Dark sesame oil
    • 2 teaspoons Sugar
    • 1/2 teaspoon Chili pepper flakes
    • 1 clove Garlic, minced
    • 1 teaspoon Fresh grated ginger
    • 1 teaspoon Mustard powder
    • 2 tablespoons Unseasoned rice vinegar
    • 1 tablespoon Soy sauce
    • Chow mein noodles
    • 1/2 cup Roasted peanuts
    • 1/2 cup Loosely packed cilantro leaves, chopped
    • 1 Carrot, julienned
    • 3 Scallions, sliced
    • 1/2 Sweet bell pepper, thinly sliced
    • 1 head Iceberg lettuce or Napa cabbage, thinly sliced
    • 1/2 tablespoon Red pepper flakes
    • 1 tablespoon Canola or peanut oil
    • 1 tablespoon Dark sesame oil
    • Salt
    • 1 pound Boneless, skinless chicken breast, sliced into short strips
03 Method
  • Step 1
    Sauté the chicken: Heat both oils over high heat in a large sauté pan for 1 minute, then add the red pepper flakes and cook for 30 seconds. Pat dry the chicken strips, sprinkle them with a little salt, and add them to the pan. Stir-fry the chicken over high heat until cooked through, 3-6 minutes depending on how hot your burner gets. Remove and set aside to cool.
  • Step 2
    Make the dressing: In a small bowl, whisk together the dressing ingredients. Adjust seasonings to taste.
  • Step 3
    Toss salad to serve: In a large bowl, toss the chicken and salad ingredients together. Just before serving, toss with dressing and top with the chow mein noodles.
04 Author
zhanghengshuo zhanghengshuo
131 Recipes
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