Chicken And Watercress Salad With Hoisin Vinaigrette Recipes
CRISPY ASIAN CHICKEN AND WATERCRESS SALAD
Categories Chicken Ginger Fry Quick & Easy Radish Spring Watercress Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make dressing:
- In a small bowl whisk together dressing ingredients. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices. Diagonally cut scallions into 1/4-inch-thick slices. Discard coarse stems from watercress. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
- Prepare chicken:
- Pat chicken dry and season with salt. Cut chicken into 1/4-inch-thick strips, without removing skin. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. With a slotted spoon transfer chicken as fried to paper towels to drain.
- In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.
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- Whisk the vinegar, oil, soy sauce, hoisin, and ginger together in a medium bowl. Remove ½ cup dressing from the bowl and set it aside. Add the chicken to the remaining dressing in the bowl, toss to coat, and let marinate 10 minutes.
- 4. Meanwhile, adjust an oven rack so it is 6 inches away from the broiler and heat the broiler. Coat the broiler pan top with vegetable spray. Remove the chicken from the marinade, discard the liquid, and lay the chicken breasts on the broiler pan top. Place the broiler pan top over the broiler pan bottom and place under the broiler. (Alternately, you can use a baking sheet pan lined with aluminum foil and sprayed with nonstick cooking spray.) Broil the chicken until lightly browned, about 4 minutes. Flip the chicken and broil until it is fully cooked, 3 ½ to 4 minutes.
- Place the chicken on a clean plate and cover with plastic wrap. Poke a few vent holes in the wrap and refrigerate the chicken while preparing the other ingredients.
- Shred the cooled chicken and toss it with the cabbage, romaine lettuce, red pepper, sprouts and scallions in a large serving bowl. Rewhisk the dressing, pour it over the chicken salad, and toss to combine (if you want to prevent leftovers from getting soggy, you may want to pour the dressing over each individual serving so you can store the dressing separately in the fridge to eat with the leftover salad). Sprinkle with the chow mein noodles and serve immediately.
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