Chinese Chicken Salad
Yes, I’m aware that this is about as Chinese as fortune cookies, chop suey and General Tso’s chicken. It’s GOOD though, and something I often order when I’m out to lunch — and it’s dead simple, too. Everything but the greens (and fresh carrots, if you like those; blech!) can live in your house almost indefinitely, so this is a great recipe to have around for quick suppers. I had two bowls myself, and Boy Roommate enjoyed his thoroughly as well. The only thing you’re really making here is the dressing (and maybe toasting the almonds) — you could make the chicken yourself, but for me that kind of defeats the purpose. (Poach it in water or broth with a bit of soy sauce, maybe, or just season and roast.) I got some pre-cooked chicken chunks at the market and those worked fine.
Chinese Chicken Salad, dressing adapted from food.com
1/4 c. sugar
1/4 c. rice vinegar
1/4 c. soy sauce
1 Tbsp. toasted sesame oil
1/4 c. canola oil
1/2 tsp. grated ginger
salt and pepper to taste
2-3 chicken breasts, cooked, chopped
16 oz. mandarin orange slices in water or juice, drained
1/2 c. slivered almonds, toasted
4 oz. mixed lettuces
grated carrots, if you like that sort of thing
fried wontons to taste
Make the dressing: Put all the stuff in a jar. Shake the bejesus out of it. Let it sit for a few hours for the flavors to meld and get happy.
Serve: Set a bed of lettuce (and carrots, if you insist on those) in your bowl. Put on some chicken and oranges, sprinkle on almonds, add dressing, and toss a handful of wontons on top. Devour!