Chef Chus Chinese Chicken Salad Recipes

CHINESE CHICKEN SALAD

Steps:

• For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
• For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
• Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

CHEF CHU'S CHINESE CHICKEN SALAD

Steps:

• Hand-shred the chicken meat by pulling it apart in strands along the grain, or julienne it with a knife. Set aside.
• To deep-fry the rice sticks:
• Heat the oil in a wok to 375 degrees. Add the rice sticks in small batches; deep-fry each batch a few seconds until puffy but still white. (Do not brown.) Remove, and drain on paper towels.
• To make the hot mustard paste:
• Stir the mustard powder and water together in a small bowl to make a paste. Stir in the sesame oil until the paste becomes smooth and shiny.
• To prepare five-spice salt:
• Combine the salt and five-spice powder in a small skillet. Place over moderate heat, shaking the pan to agitate the ingredients, for about 1 minute.
• To assemble:
• The secret to the success of this salad is how it is assembled. Place the lettuce, carrot and chopped Chinese parsley in a large salad bowl. Sprinkle five-spice salt evenly over the lettuce mixture. (See Chef’s Tips.) Toss well to distribute the salt evenly. Rub the hot mustard paste around the lower sides of the bowl. Add the chicken, peanuts and sesame seeds evenly over the lettuce, reserving some of the peanuts and sesame seeds for garnish. Toss well to distribute the hot mustard paste evenly throughout the salad. Adjust the taste. Add three-quarters of the rice sticks last; toss lightly to distribute evenly. Garnish with the 4 sprigs of Chinese parsley. Reserve the remaining rice sticks to garnish the individual servings.
• To serve
• Mound the salad on individual salad plates. Sprinkle the remaining rice sticks over the top. Sprinkle a few crushed peanuts and sesame seeds on top.

CHINESE CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
• In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH

Steps:

• Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
• Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
• While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
• Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.