Plum Wine Chicken Salad with Sweet Mustard Sauce

Name: Plum Wine Chicken Salad with Sweet Mustard Sauce
Yield: Serves 2 to 3 as a main course, 4 to 5 as part of a multicourse meal
Cuisine: China
Ingredients: 1 fat scallion, cut into 1-inch nuggets and smashed; 1½ teaspoons sugar; 3 tablespoons purple basil julienne; ¼ cup thinly sliced green and white scallion rings; 3 tablespoons Dijon mustard; ½ cup rice bran, corn, or peanut oil; 1 tablespoon plus 1 teaspoon corn or peanut oil, for searing; ¼ cup juice from China Moon Pickled Ginger; ½ cup Ginger-Pickled Red Cabbage Slaw; ½ cup toasted, sliced almonds; 1 tablespoon Five-Flavor Oil; 1½ tablespoons China Moon Chili-Orange Oil; 6 cups mixed baby lettuces; 1 tablespoon Chinese rice wine or dry sherry; 3 cups baby spinach; 1 tablespoon sugar; ¼ to ½ teaspoon fine sea salt; 2 inner ribs celery, thinly sliced on the diagonal; 2 whole boneless fresh chicken breasts with skin on, split in half (4 pieces); ½ cup soy sauce; 1 tablespoon finely slivered coriander leaves and stems; 3 quarter-size coins fresh ginger, smashed

Preparation info

Serves
2 to 3
as a main course

Difficulty
Complex

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is my favorite, and perhaps the most untraditional, of all our chicken salads. The sweet mustard sauce and the pairing of cold chicken slivers with crunchy almonds would win loud Chinese applause, but the greens are frankly, and deliciously, California-born.

Preparations can be done up to a day in advance. Last-minute tossing is imperative but a cinch.

Ingredients

Asia
China
Dinner

Ingredients

Method