Cold Chicken Salad with Mustard and Pine Nuts

Name: Cold Chicken Salad with Mustard and Pine Nuts
Yield: Serves 2 to 3 as a main course, 4 to 5 as part of a multicourse meal
Cuisine: China
Ingredients: ½ cup rice bran, corn, or peanut oil; 1 small red (bell) pepper, julienned; 2 to 2 tablespoons coarsely chopped coriander leaves and stems; 1 to 2 small serrano chilis, cut into paper-thin rings; 1 small yellow bell pepper, julienned; ⅓ cup toasted pine nuts; 1 teaspoon Ma-La Oil, Five-Flavor Oil, or Japanese sesame oil; 1 cup Dijon mustard; Coriander leaves, for garnish; 2 inner ribs celery, thinly sliced on the diagonal; No-poach chicken; 6 cups assorted small lettuce leaves; 1 tablespoon Serrano-Lemongrass Vinegar or unseasoned Japanese rice vinegar; 1 teaspoon Mustard Sauce (see above); 3 tablespoons unseasoned Japanese rice vinegar; Dash of fine sea salt, or to taste; ¼ cup plus 2 tablespoons juice from China Moon Pickled Ginger; 1½ teaspoons sugar; ½ cup Japanese sesame oil

Preparation info

Serves
2 to 3
as a main course

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Cold chicken and mustard are wonderful in combination, particularly in this salad. Fresh coriander, crunchy celery, and toasted pine nuts add their various accents to a dish that is good in any season.

If you love a bit of heat, a judicious sprinkling of fresh chili rings will taste great. Most of the time we use green and red serranos because they are tiny and firm and can be easily sliced into paper-thin rounds. You might use red Fresnos or yellow wax chilis, but be sure to slice

Ingredients

Asia
China
Dinner
Gluten-free

Ingredients

Method