Barbara Tropp's Chinese Chicken Salad

Submitted by blucoat

"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."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 6

ingredients

• Dressing

• 2.46 ml sugar
• 14.79 ml rice wine vinegar
• 14.79 ml Dijon mustard
• 4.92 ml finely minced ginger
• 118.29 ml corn oil or 118.29 ml peanut oil
• 4.92 ml dark sesame oil
• sea salt & freshly ground black pepper

• Salad

• 1419.54 ml small lettuce leaves, like baby romaine, Boston or mesclun
• 946.36 ml leftover roasted chicken, torn into bite-size pieces
• 2 stalk celery, thinly sliced
• 1 small jalapeno pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 59.14 ml cilantro leaf, plus extra for garnish
• 78.78 ml 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.