Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, salad wednesday - chinese chicken salad. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Set aside until cool enough to handle.
Salad Wednesday - Chinese Chicken Salad is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Salad Wednesday - Chinese Chicken Salad is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook salad wednesday - chinese chicken salad using 19 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Salad Wednesday - Chinese Chicken Salad:
- Take 4 chicken breasts split (bone-in, skin-on)
- Prepare olive oil Good
- Take Kosher salt
- Get black pepper Freshly ground
- Take 1/2 pound asparagus , ends removed, and cut in thirds diagonally
- Make ready 1 red bell pepper , cored and seeded
- Make ready 2 scallions (white and green parts), sliced diagonally
- Prepare 1 tbsp sesame seeds white , toasted (optional)
- Make ready 1/2 cup vegetable oil
- Get 1/4 cup apple cider vinegar good
- Prepare 3 tbsps soy sauce
- Prepare 1 1/2 tbsps sesame oil dark
- Take 1/2 tbsp honey
- Get 1 clove garlic , minced
- Take 1/2 tsp ginger peeled, grated fresh
- Prepare 1/2 tbsp sesame seeds , toasted
- Prepare 1/4 cup peanut butter smooth
- Get 2 tsps kosher salt
- Make ready 1/2 tsp black pepper freshly ground
Set aside until cool enough to handle. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. The hero of this Chinese Chicken Salad is the Asian Dressing and crunchy noodles.
Instructions to make Salad Wednesday - Chinese Chicken Salad:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Save the bones in a large freezer-safe plastic bag in your freezer. Make your own chicken stock.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. The hero of this Chinese Chicken Salad is the Asian Dressing and crunchy noodles. It can make any bowl of fresh greens devilishly moreish! Made with cabbage, carrots, green onions and chicken, finished with sesame seeds, this is terrific for packed lunches as it keeps well for days! CHINESE CHICKEN SALAD - MY MOST MADE ASIAN SALAD!
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