Wednesday, January 6, 2010

It's cold out. Eat more.

Thanks to Emily Kagan for this original recipe. Eat hearty, folks.

Leftover Chinese Chicken Salad



This is a great way to use up leftover chicken and some stray veggies you might have hanging out in your fridge.
Makes enough to feed 3-4 people

For the Salad
1 small head of cabbage (green or purple) shredded
1.5 cups of cooked chicken, skin and bones removed, chopped, torn or otherwise made into bite-sized pieces
4 small carrots, shredded (optional)
1/3 cup slivered almonds or cashews or peanuts (whatever you want, feel free to add more)
2 snack cup of mandrine oranges or pineapple chunks (save the juice!)
1 green onion, chopped (optional)

For the Dressing
6 tablespoons sesame oil (you can use olive oil if you don't have sesame)
3 tablespoons rice vinegar (or champagne vinegar or some other sweet, light-colored vinegar)
2 tablespoons soy sauce OR 1 tablespoon miso paste
Juice from the fruit cups

Put all the stuff for the salad in a bowl. Put all the dressing ingredients into a large measuring cup EXCEPT the oil. Mix thoroughly. While churning the vinegar and soy and stuff with a fork, drizzle in the oil. Adjust the dressing for your taste. Don't worry if the oil separates back out. Stir it again and quickly dress the salad to your liking (you may have extra dressing).

Other things to add:
Crumbled up uncooked top ramen noodles
Chow mein noodles
Edamame (soy) beans
fried wonton wrapper slices
shredded pork
fresh orange or tangerine slices
Diced celery
Sesame seeds
Wasabi peas

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