Ginger Scallion Chicken With Asian Salad Recipes

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ASIAN CHICKEN SALAD



Asian Chicken Salad image

Categories     Salad     Chicken     Ginger     No-Cook     Quick & Easy     Lunch     Cucumber     Summer     Healthy     Cabbage     Sesame     Cilantro     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 15

For vinaigrette
1/4 cup soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon Dijon mustard
1 tablespoon finely grated peeled fresh ginger
1 teaspoon dried hot red pepper flakes
For salad
4 cups coarsely shredded cooked chicken (about 1 pound)
1/2 pound Napa cabbage, cut into 1-inch pieces (3 1/2 cups)
1/4 pound snow peas, cut diagonally into 1-inch pieces
1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces
3 scallions, finely chopped
1/2 cup chopped fresh cilantro

Steps:

  • Whisk together all vinaigrette ingredients.
  • Toss salad ingredients with vinaigrette in a large bowl until combined well.

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  • In a pot with water, add chicken thigh with 2 slices of ginger, a small knot of 1/2 scallion and a few Sichuan peppercorns. Bring to a boil, then let simmer for 10 mins. Turn off the heat and let sit in warm water for 15 min., until the chicken is cooked through but not overcooked.
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