Chinese Chicken Salad
WHY THIS RECIPE WORKS: To give this stale chain restaurant standby a fresh makeover, we cut back on the oil in the dressing and bumped up the flavor with rice vinegar, fresh ginger, soy sauce, hoisin sauce, and toasted sesame oil. Using a hybrid cooking method—first browning, then poaching—delivered moist, tender chicken that boasted rich, browned flavor. Thinly sliced cabbage, shredded carrot, sliced red bell pepper, and bean sprouts provided a good mix of textures and flavors and rounded out our salad. Rather than finish the dish with nuts, we opted for a handful of chow mein noodles, which contributed a big crunch factor. Chow mein noodles can be found in most supermarkets with other Asian ingredients; La Choy is the most widely available brand. for the nutritional information for this recipe.
You will need to make Chinese Chicken Salad
1 (8-ounce) boneless, skinless chicken breast, trimmed
Salt and pepper
1 tablespoon vegetable oil
½small head napa cabbage, cored and shredded (4 cups)
1 small carrot, peeled and shredded
1 small red bell pepper, cut into ¼-inch-wide strips
1 ounce (½ cup) bean sprouts
¼ cup chow mein noodles
1 scallion, sliced thin on bias
2 teaspoons minced fresh cilantro
3½ tablespoons rice vinegar
2½ tablespoons hoisin sauce
1½ teaspoons grated fresh ginger
½ teaspoon toasted sesame oil
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon vegetable oil in 8-inch nonstick skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 5 to 7 minutes.
2. Flip chicken, add ½ cup water, and reduce heat to medium-low. Cover and continue to cook until chicken registers 160 degrees, 5 to 7 minutes. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon vegetable oil in 8-inch nonstick skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 5 to 7 minutes.
3. Combine shredded chicken, cabbage, carrot, bell pepper, bean sprouts, chow mein noodles, scallion, and cilantro in large bowl. In separate bowl, whisk remaining 2 teaspoons vegetable oil, vinegar, hoisin, soy sauce, ginger, and sesame oil together. Drizzle dressing over salad and toss to coat. Season with salt and pepper to taste. Serve.