(Mostly)Chinese Chicken Salad

27 Sep

Always on the hunt for new and interesting ways to make salad more than just lettuce. This recipe is a Bobby Flay creation, but I’m renaming it. He calls it “Chinese” but the chipotle puree tells me otherwise. I also added some diced red pepper to the salad, as it was in the fridge and I figured it couldn’t be bad in there!

I poached four chicken thighs in water with peppercorns & a dried ancho chili that I happened to have in my cupboard. (I poached them because I wanted that shredded texture that works best with poached chicken, as opposed to grilling or baking.) They took about 25 minutes in barely-boiling liquid. I then removed the skin and bones, shredding the rest with two forks. Delish. Leftover chicken from a roast would also work really well.

Serves 2-4.

Ingredients

1/4 c rice wine vinegar
2 tb smooth peanut butter
1 tb ginger, grated
2 ts chipotle puree
1 tb soy sauce
1 tb honey
2 ts sesame oil
1/3 c canola oil
1/2 Napa cabbage (or whichever cabbage you prefer)
1/2 head Romaine (or…y’know…whatever you’ve got!)
2 carrots, shredded
1 handful snow peas
1/4 c fresh cilantro, chopped
1 green onion, chopped
2 c chicken, shredded
1/2 c peanuts & mint, julienned

Directions

1. If you have not cooked chicken yet, fill a medium-large pot with water or stock. Bring to a boil and add in your chicken. Cook 25-30 minutes at a low boil.
2. In a small bowl, combine vinegar, peanut butter, chipotle puree, soy, honey, sesame oil & canola oil. Whisk until smooth.
3. In a large bowl, combine the cabbage, lettuce, carrots, snow peas, cilantro and green onion.
4. Toss the dressing into the salad and plate on large dishes. Add the chicken.
5. Top with peanuts & mint.

*If you poach the chicken, keep the broth that’s left. Skim the fat, let it cool and reuse for soups. If you’re not going to use it right away, toss the broth in the freezer. It’ll keep for quite a while.

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