Dinner in 20: Chinese Chicken Salad
Makes: 4 to 6 servings
Prep: 15 minutes
Cook: 5 minutes
1 1/4 pounds chicken tenders
1/2 cup seasoned rice vinegar
1/4 cup peeled fresh ginger, sliced, plus 1 tablespoon finely grated
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons dark sesame oil
2 tablespoons canola oil
1/3 cup coarsely chopped scallion
Salt and pepper to taste
1 small napa cabbage, cut lengthwise into thin slices
1 yellow bell pepper, cut into thin strips
1 large carrot, cut into thin strips
2 tablespoons toasted sesame seeds
1. Rinse chicken and pat dry.
2. Bring 4 cups water, 1/4 cup rice vinegar, ginger slices, and 2 tablespoons soy sauce to a boil in a large saucepan. Add chicken; simmer 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked, about 5 minutes. Drain pan and discard ginger slices. Transfer chicken to a cutting board and slice.
3. To make dressing, whisk together remaining rice vinegar, the grated ginger, remaining soy sauce, sesame oil, canola oil, 2 tablespoons water, and scallion in a large bowl; add salt and pepper.
4. Toss cabbage, bell pepper, and carrot together. Top with chicken slices and sesame seeds and drizzle with dressing.
Nutrition facts per serving: 295 calories, 30g protein, 13g carbohydrate, 14.5 g fat (2g saturated), 3g fiberZesty Vinaigrette
In a blender, combine 1/4 cup water with 1/2 cup lemon juice, 2 tablespoons lemon zest, and 1 tablespoon honey. Add 1/2 cup olive or canola oil, 1 tablespoon Dijon mustard, 2 tablespoons chopped dill, and 1 tablespoon minced shallot; blend until well mixed. Add salt and pepper to taste.
Nutrition facts per 2 tablespoons: 86 calories, 0g protein, 3g carbohydrate, 9g fat (1g saturated), 0g fiber
Recipe courtesy of John Scardapane, head chef and CEO of Saladworks, a national salad chain.
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