Name: Coriandered Chicken Salad with Mustard Sauce (芥末雞絲)
Yield: Serves 2–3 as a main course, 4–6 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 1 thin whole scallion, cut into 3-inch lengths; 2 nickel-size slices fresh ginger; 1¾–2 pounds fresh whole chicken breasts, with skin on and bone in (to yield 3–3½ cups shreds); ½ pound firm sweet-smelling tomatoes (prettiest to use 3–4 small), or ½ pint firm sweet-smelling cherry tomatoes; ½ pound firm seedless cucumbers, or 1 pound firm cucumbers with seeds; 1 large red bell pepper; 1 bunch fresh picture-perfect coriander; Dijon Mustard Sauce; 2 teaspoons freshly toasted sesame seeds

Preparation info

Serves
2–3
as a main course .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

This refreshing cold platter with its zesty combination of chicken and mustard is part-Chinese, part-French, part-California, and pure delicious. It is a real appetite-arouser, a favorite among my Chinese friends. With its clean taste and good looks it makes a lovely centerpiece for a buffet, a colorful start for a sit-down dinner, or a light and portable one-dish lunch.