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Print Recipe

Chinese Chicken Salad with Napa Cabbage and Toasted Sesame Seeds

Ingredients: 

4 skinless, boneless chicken breasts
3 T low sodium soy sauce
1/2 head iceberg or romaine lettuce – chopped
1/2 head Napa cabbage – chopped

1 1/2 cups dried chow mein noodles
3 medium carrots – grated
11 oz can mandarin orange segments – drained
1 bunch green onion – sliced thin
1 medium red bell pepper – diced
1/2 cup roasted peanuts – chopped
Toasted white sesame seeds

Dressing

1 cup mayonnaise
1 cup fresh cilantro leaves
3 T seasoned rice vinegar
2 T toasted sesame oil
3 T low sodium soy sauce
1 T sugar
1 T fresh ginger – minced
Pinch of cayenne pepper (more if you like a bit more heat)

Preparation:

Place chicken breasts in a medium sauce pan, cover with water, add soy sauce and bring to a boil. Cover the pot, turn off heat and let sit for 30 minutes. Remove chicken from pot and let cool. Cut into bite size pieces.

To prepare the dressing, place all ingredients in a blender and process until smooth in texture.

Place all remaining ingredients except for sesame seeds in a large bowl. Add chicken pieces and dress the salad, mixing well to incorporate the flavors. Sprinkle sesame seeds over the salad. Serves 3-4.

Serve with:

Kunde Family Winery Chardonnay