Chinese Chicken Salad

Chinese Chicken Salad is a cinch to throw together using rotisserie chicken.

Ingredients (2 servings)
Dressing:
  • 2 teaspoons fresh grated ginger
  • 1 + 1/2 teaspoons hot chili sauce (I like Sriracha)
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons neutral tasting olive, vegetable or canola oilSalad:
  • 1 tablespoon sesame seeds
  • 2 heaping tablespoons sliced almonds
  • 1 + 1/2 cups rotisserie chicken breast, warm or cold, thinly sliced
  • 4 cups Napa or Savoy cabbage, thinly sliced
  • 3 cups romaine and/or iceberg, chopped
  • 1/2 roasted red pepper, thinly sliced
  • 1 navel orange, peeled and cut into bite-size pieces
  • 1/2 small cucumber, cut into bite-size pieces
Instructions
  • Whisk all the dressing ingredients together in a small bowl, taste and adjust if desired by adding more soy sauce or sriracha.
  • Heat a large frying pan over medium-low heat and briefly toast the sesame seeds. Remove and toast the almonds, tossing often until browned.
  • Lightly coat pan with oil and turn heat up to medium; add cabbage. Cook 4-5 minutes, stirring often until slightly wilted but still crunchy. Remove to a large bowl.
  • In a separate bowl toss the chicken with a little bit of dressing to coat lightly and the sesame seeds.
  • Add chicken to cabbage in the bowl along with the lettuce, pepper, orange and cucumber. Drizzle with dressing and toss well adding more dressing as needed to lightly coat everything. Sprinkle almonds over top and serve immediately.
*Can also use cooked shrimp, fish or tofu.

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