Title

Recipe: Asian Chicken Salad

asian chicken salad
Courtesy of Sara Moulton

This recipe is courtesy of saramoulton.com

Asian Chicken Salad

Serves 4

 

Ingredients

  • 1/2 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 4 ounces sugar snap peas
  • 2 medium carrots
  • One 3-inch piece fresh ginger
  • 4 medium scallions
  • 1/3 cup vegetable oil
  • 3 tablespoons seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce (low sodium, if you prefer)
  • 3/4 teaspoon hot chili sauce (preferably sriracha)
  • Kosher salt
  • 1/2 small head napa cabbage
  • 1 small romaine lettuce heart
  • 6 large radishes (optional)
  • 1 package ramen noodles
  • 3 cups packed shredded skinned cooked chicken from a large storebought rotisserie chicken, or leftovers

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 To Prepare

S7 E10: Leftovers - Use It or Lose It
Watch the "Sara's Weeknight Meals" episode featuring this recipe.

In a medium skillet over medium low heat cook the almonds, stirring frequently, until golden. Transfer them to a plate and add the sesame seeds to the same skillet. Cook the sesame seeds over medium low heat, stirring frequently until golden and add them to the almonds.

Meanwhile, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of ice and water. Remove the strings from the peas and cut diagonally in half. Stir them into the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry.

Make the dressing: Coarsely chop the carrots (about 1 cup) and peel and chop the ginger (about 1 tablespoon). Trim and thinly slice the scallions, keeping the green and with parts separate (about 1/4 cup of each). Combine the carrots, ginger, white parts of the scallions, vegetable oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce, and hot chili sauce in a blender. Blend until smooth; season with salt to taste.

Cut enough of the cabbage and romaine crosswise into 1/2-inch ribbons to make 2 cups of each. Coarsely shred the radishes, if using (about 1 cup). Coarsely crumble the ramen noodles.

Combine the chicken, cabbage, romaine, peas, radishes (if using), almonds, sesame seeds, and green parts of the scallions in a large bowl. Toss with half the dressing. Sprinkle the ramen noodles over the top and serve; pass the remaining dressing. 

 

 

 

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