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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.
- 1⁄2 teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon finely minced ginger
- 1⁄2 cup corn oil or 1⁄2 cup peanut oil
- 1 teaspoon dark sesame oil
- sea salt & freshly ground black pepper
- 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
- 1⁄4 cup cilantro leaf, plus extra for garnish
- 1⁄3 cup toasted pine nuts
- 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.).
- 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.
- 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.