Adventures in Eating: Chinese Chicken Salad

Living in Los Angeles, or any other big city for that matter, means dealing with the “trends”. There are trendy clothes, restau­rants, perfumes, television shows, toys, even shampoo is trendy! Even though you may not be the trendy type, certain things eventu­ally go “out of style”, and at one point or another, you will be forced to change with the times.

Recently, I had to buy a gift for a young girl. I entered the chaotic toy store confident of what I want­ed to purchase. With my credit card in hand I said, “A Susie Homemaker, please” (this was my favorite childhood toy; an oven you could really bake in!). “We don’t carry those”, the sour-faced man replied, “They’re too sexist, and they don’t sell well”. I was crushed. Where were the toys I so lovingly remembered from my childhood? Gone with the times…I am being forced to change.

Salads have certainly come a long way. One of my favorite trendy salads is the “Chinese Chicken.”

Chinese Chicken Salad

4 whole chicken breasts, cooked and cut into 1/4″ strips
1 red pepper, seeded, juliened
1 small jicama, juliened
1 5oz. can sliced water chestnuts, drained
5 scallions, white part and 2″ of green part, chopped
4 oz. snow peas, trimmed and blanched
3/4 cup cashews, toasted
2 tablespoons parsley, minced
2 cloves garlic, minced
1/2 cup bottled teriyaki sauce
1/4 cup sesame oil
1/4 cup safflower oil
1/4 cup tahini (sesame seed paste)
2 tablespoons rice vinegar
2 tablespoons dry cooking sherry
1 tablespoon brown sugar
2 teaspoons ground coriander
A few drops of hot chili oil
1/2 cup crispy chow mein noodles
2 bunches of lettuce, washed and cut up

1.) Combine first 7 ingredients in mixing bowl.

2.) In food processor, process par­sley & garlic using steel blade. Add teriyaki, sesame oil, safflower oil, tahini, vinegar, sherry, brown sugar, coriander and chili oil.

3.) Toss chicken mixture, chow mein noodles, and lettuce with dressing. Serve immediately, serves 6-8 people.

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