Chinese Chicken Salad
recipe c/o Ludo Lefebrve
Ingredients
1 tbsps Dry Chinese Mustard
1/3 cups Rice Vinegar
1 tbsps Soy Sauce
1/4 tbsps Sesame Oil
1 tbsps Sesame Paste
1/3 cups Peanut Oil
1/2 tsps Salt
1 1⁄2 tbsps Honey
1/6 tsps Pepper
1 medium Chicken breast
1/4 head Napa cabbage, thinly shredded crosswise
1/4 head Romaine lettuce, thinly shredded crosswise
1/4 head Iceberg lettuce
1/4 cups Grated carrots
1/4 cups Cilantro leaves
1/4 cups Chopped peanuts, toasted
1 medium Small potato, sliced thin and fried to make chips
1 medium Lime wedges
Preparation
In a blender, combine the dressing ingredients and blend until smooth. Set the dressing aside.
Bring a medium pot of salted water to a boil over high heat. Add the chicken breast, reduce the heat so the water is just under a simmer, and cook through for 10-15 minutes. Transfer the chicken to a plate and set aside until fully cooled.
Once cooled, thinly slice the chicken, then hand-shred it. Set aside.
In a large bowl, toss together the cabbage, romaine, iceberg, carrots, and dressing to thoroughly coat.
Add the chicken, half the cilantro leaves, half the peanuts, and half the potato chips and toss to distribute.
Divide the salad between 2 serving plates. Sprinkle more potato chips around the edges of the salad and garnish with the remaining peanuts and cilantro. Serve with the lime wedges.
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