Last night I made this salad from a recipe in the July 2007 issue of "Fine Cooking" magazine. And every member of the family declared it "worth repeating." Here is the recipe adapted by me (because I had leftover chicken so didn't need to cook chicken breast, I didn't have fresh ginger or sesame seeds, was short 1/3 cup of sliced almonds, and I forgot to put in the scallions!)
Chinese Chicken Salad
Salad:
Leftover roast chicken (about 2 cups...shredded)
Kosher salt and freshly ground black pepper
8 square wonton wrappers
Cooking spray
1/3 C sliced almonds
Snow peas, trimmed and and cut on the diagonal into thirds (1/2 c)
1/2 small head napa cabbage, trimmed and cut crosswise into 1/2-inch wide strips (3-3 1/2 c)
1/2 small head romaine cut crosswise into 1/2-insh-wide strips (1 1/2-2 c)
Dressing:
1/4 c rice vinegar
1 1/2 Tbs soy sauce
1 Tbs Asian chile sauce*
1 very large clove of garlic, crushed and then finely chopped
1 tsp ground ginger**
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 c peanut oil
Turn the oven on 375 degrees. Cut the wonton wrappers into 1/2-inch strips and lay them out on a single layer on a cookie sheet that you've covered with foil and sprayed with cooking spray. Squinch the wonton wrapper strips a bit with your fingers to give them a wavy shape. Spray lightly with cooking spray and salt them sparingly.
Bake for 8-10 minutes, until golden brown and delicious.
Blanch the snow peas for about 20 seconds in boiling water. Shock them in ice water.
Cut and wash the lettuce and cabbage. Spin dry. Toss in the snowpeas.
Roast the almond slices in the oven or a small skillet until they get that roasted smell and start to turn a light tan color.
Assemble all the dressing ingredients. Pour about 1/4 cup of the dressing over the shredded chicken and toss well. Throw the chicken and almonds into the lettuce mixture and gently toss with the hands, adding more of the dressing until everything is the way you like it.
Plate the salad, garnish each plate with the wonton strips and then get out of the way!
*I had this chili-garlic sauce, the recipe called for "sweet Asian chile sauce)
**2 tsp minced fresh ginger would have been better
1 comment:
After 9 days of fast food and (fairly decent) camp food and then coming home to a house filled mostly with foods that have directions on the side, just looking at that picture is making my stomach growl (and I just ate). I think I'll be trying this one sometime soon.
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