Barbara Tropp's Chinese Chicken Salad

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Total Time
30mins
Prep 30 mins
Cook 0 mins

This classic and delicious recipe is a great use for leftover chicken. Recipe was adapted from ''The China Moon Cookbook'' by Barbara Tropp and printed in the New York Times. Serves 4-6 main dish servings.

Ingredients Nutrition

  • Dressing

  • 12 teaspoon sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon finely minced ginger
  • 12 cup corn oil or 12 cup peanut oil
  • 1 teaspoon dark sesame oil
  • sea salt & freshly ground black pepper
  • Salad

  • 6 cups small lettuce leaves, like baby romaine, Boston or mesclun
  • 4 cups leftover roasted chicken, torn into bite-size pieces
  • 2 stalks celery, thinly sliced
  • 1 small jalapeno pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 14 cup cilantro leaf, plus extra for garnish
  • 13 cup toasted pine nuts

Directions

  1. Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
  2. In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
  3. Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.