Crunchy Chinese Chicken Salad

Crunchy Chinese Chicken Salad
Photo by Scott Phillips

Ingredients

  • 3 large scallions (white and green parts), thinly sliced on the diagonal (½ cup)
  • 1-½ Tbs. tamari or soy sauce
  • ½ small head napa cabbage, trimmed and cut crosswise into ½-inch-wide strips (3 to 3-½ cups)
  • ½ tsp. hot Asian chile sauce
  • 1 Tbs. white sesame seeds
  • 8 square wonton wrappers
  • Kosher salt and freshly ground black pepper
  • + 13 more ingredients
    • ¼ cup rice vinegar
    • ¼ cup peanut oil
    • 2 tsp. minced fresh ginger
    • Vegetable oil cooking spray
    • 2 medium cloves garlic, finely chopped (2 tsp.)
    • 2 oz. snow peas, trimmed and cut on the diagonal into thirds (½ cup)
    • ½ romaine heart, cut crosswise into ½-inch-wide strips (1-½ to 2 cups)
    • 2/3 cup sliced almonds
    • 2 bone-in, skin-on split chicken breasts (about 2-¼ lb.)
    • ½ tsp. kosher salt
    • ¼ tsp. freshly ground black pepper
    • 1 Tbs. sweet Asian chile sauce
    • 1 Tbs. Asian sesame oil

Heat the oven to 425°F. Season the chicken breasts with salt and pepper. Roast on a rack set in a rimmed baking sheet or roasting pan until an instant-read thermometer inserted in the thickest part of a breast registers 165°F, 40 to 45 minutes. Let cool. Remove and discard the skin and then shred...

View full recipe at Fine Cooking

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