Chinese Chicken Salad

Name: Chinese Chicken Salad
Yield: Serves 4-6
Cuisine: American
Ingredients: 3 tablespoons vegetable oil; 2 tablespoons hoisin sauce; 2 tablespoons rice vinegar; 1 small clove garlic, grated; 1 teaspoon grated peeled ginger; 6 scallions, white and green parts, thinly sliced; 1 (8-ounce/227-g) can sliced water chestnuts, coarsely chopped; 2 cups (about 4 ounces/115 g) bean sprouts; 1 red bell pepper, cored and thinly sliced lengthwise; ½ small head iceberg lettuce, shredded; ½ small head Napa cabbage, thinly sliced crosswise; Breast meat of 1 store-bought rotisserie chicken; 2 tablespoons fresh orange juice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 large navel oranges; ½ cup (75 g) roasted unsalted soybeans or peanuts; ½ cup (75 g) roasted unsalted soybeans or peanuts; 1 cup (55 g) crispy chow mein noodles; ½ cup (30 g) coarsely chopped fresh cilantro leaves

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

The dressing for this salad makes me think of a restaurant that I worked at in college, Kona Bistro, in Oxford, Ohio. We served what we called a Thai chicken salad, but the dressing was made with hoisin sauce, which is Chinese, so go figure. I make this version (inspired by Wolfgang Puck’s Chinois Chicken Salad) on hot summer days, and its crunchy vegetables are so satisfying and hydrating in the heat.

Ingredients

Americas
Asia
United States
China
Oxford
Ohio
Summer

Ingredients

Method