Active Time: 25 minutes
Makes: 4 – 6 servings
Ingredients:
For the dressing:
• 3 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 1 tablespoon hoisin sauce
• 4 scallions, root ends trimmed and white and light green parts finely chopped
• 1 (1-inch) piece fresh ginger, peeled and finely grated
• 2 teaspoons honey
• 2 teaspoons Chile-garlic paste
For the salad:
• 5 cups cold rotisserie chicken, shredded
• ¼ cup slivered almonds
• ½ medium red bell pepper, sliced into thin strips
• 1 cup thinly sliced English cucumber strips
• 2 cups thinly sliced red cabbage
• 2 cups thinly sliced green cabbage
• 3 cups thinly sliced iceberg lettuce
Method:
For the dressing:
- In a small mixing bowl, whisk all ingredients together, or combine in a jar with a screw-on cap and shake vigorously. Season with salt and freshly ground black pepper.
For the salad:
- Place chicken in a large mixing bowl, add several tablespoons of dressing, and toss to coat. The chicken should be evenly coated but not drenched.
- Meanwhile, heat the oven to 350°F (176°C). Spread almonds on a baking sheet and toast in the oven until light brown, about 10 minutes.
- Mix red bell pepper, cucumber, cabbages, and lettuce. Add greens mixture to chicken a handful at a time, tossing to combine.
- Add more dressing a tablespoon at a time, tossing until everything is evenly coated. It’s OK to go heavy with the dressing—this salad will need it. Season with a pinch or two of salt.
- Arrange salad on a serving platter, sprinkle with toasted almonds, and serve.
Beverage pairing:
Maximin Grünhäuser Herrenberg Kabinett Feinherb, Germany. Crunchy salad with ginger, garlic, chile, and vinegar is beautiful with an off-dry German Riesling that has the spine, lime-zest brightness, and acidity to perfectly match the texture and flavors of the dish.
http://www.chow.com/recipes/10620-chinese-y-chicken-salad