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How To make Quick Chinese Chicken Salad

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Ingredients
3/4
pound
chicken breasts, skinless
2
teaspoon
salt
 
 

 
 

SAUCE:


1
each
garlic, clove
1
each
ginger, fresh, slice
2
each
scallions, with green tops trimmed
2
teaspoon
chili bean sauce
2
teaspoon
soy sauce, dark
1
teaspoon
sugar
2
teaspoon
rice vinegar, white
2
teaspoon
sesame paste, OR peanut butter
1/2
teaspoon
salt
1/2
teaspoon
black pepper, freshly ground
2
teaspoon
sesame oil
 
 

 
 

DRESSING:


2
tablespoon
rice vinegar, white
 
 

1/2
pound
iceberg lettuce, finely shredded

Directions:
Remove the skin from the chicken breasts and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes.
While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside. Toss the lettuce with the white rice vinegar and place on a platter. Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.

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