Chinese Chicken Salad
Inspired by Ming's Restaurant – where I worked.
Ingredients
- 4 Tbsp rice vinegar
- 3 cloves garlic minced
- 3 Tbso avocado oil or grapeseed
- 4 tsp toasted sesame oil
- 2 Tbsp hoisin sauce
- 1/4 tsp fresh ginger grated
- 1/4 tsp dry mustard
- salt + pepper to taste
- 1 lb cooked chicken boned
- avocado or grapeseed il for frying
- 1/4-1/2 cup crushed peanuts divided
- 1 head iceberg lettuce cored + shredded
- 1-2 carrots shaved or shredded
- 4 scallions sliced
- 1/2 cup cilantro chopped + divided
- sesame seeds for garnish
Instructions
- Heat oven to 350 degrees F.
- Whisk together first 8 ingredients in medium mixing bowl. Transfer to large ziplock bag and add shredded chicken. Set to side and allow to marinade.
- Meanwhile, pour avocado or grapeseed oil into deep pot and heat to 375 degrees F.
- Working in batches, add rice sticks to hot oil and fry until puffy and crisp. Set to side on sheet pan lined with paper towels.
- Continue until all measured rice sticks have been fried. Set to side until ready to use.
- Prep peanuts, lettuce, carrot, scallions and cilantro. Set to side.
- Using tongs, transfer chicken ( do NOT discard marinade) to baking dish, lightly brushed with oil and bake in preheated oven 25 -30 minutes or until internal temperature is 165 F. Pour reserved marinade to small saucepot, set over medium-low heat to cook and slightly reduce. Taste for seasoning.
- Prep peanuts, lettuce, carrots, scallions and cilantro.
- When chicken has cooked through and has cooled enough to handle, shred and place in large mixing bowl. Add ¾ of the peanuts, all the carrot, scallions and all but a handful of the cilantro.
- Pour a small amount of the marinade/dressing over mixture and gently toss. Add additional dressing if desired and garnish with remaining peanuts, cilantro and sesame seeds.
- Serve warm or cold.
