Chinese Chicken Salad

, Lettuce
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Here’s a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.

Ingredients

For the dressing:

  • ½

    teaspoon sugar

  • 1

    tablespoon rice wine vinegar

  • 1

    tablespoon Dijon mustard

  • 1

    teaspoon finely minced ginger

  • ½

    cup corn or peanut oil

  • 1

    teaspoon dark sesame oil

  • Sea salt and freshly ground pepper to taste

For the salad:

  • 6

    cups small lettuce leaves, like baby romaine, Boston or mesclun

  • 4

    cups leftover roasted chicken, torn into bite-size pieces

  • 2

    stalks celery, thinly sliced

  • 1

    small jalapeño chili pepper, thinly sliced

  • 1

    small red bell pepper, thinly sliced

  • 1

    small yellow bell pepper, thinly sliced

  • ¼

    cup cilantro leaves, plus extra for garnish

  • cup toasted pine nuts

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)


      652 calories; 57 grams fat; 11 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 17 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 28 grams protein; 105 milligrams cholesterol; 622 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. Dressing should have a nice balance of sweet and tart.
  2. In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
  3. Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
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