Best Chinese Chopped Salad Recipes
CHINESE CHOPPED CHICKEN SALAD WITH "WOK"-FRIED SPICY PEANUTS
Chinese chopped chicken salad is a classic on both sides of the Pacific and a bestseller at the Grove in San Francisco. Use a lightly salted peanut with no skin or a blanched white peanut-avoid cocktail-style peanuts with brown skins on them. You can substitute a tablespoon of soy sauce if you don't want the citrus taste of ponzu. Whichever sauce you choose, the combination of crunchy lettuces and flavorful dressing creates a delectable small, tapas-style plate or a nutritious (but not heavy) full meal.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 2 to 4
Number Of Ingredients 15
Steps:
- 1. Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes.
- 2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro.
- 3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool.
- 4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.
CHINESE CHOPPED SALAD
Make and share this Chinese Chopped Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix together all salad ingredients EXCEPT sesame seeds.
- In a small bowl, whisk together all dressing ingredients.
- Pour the dressing over the salad and toss to coat well.
- Sprinkle top w/ sesame seeds and serve.
CHINESE CHOPPED CHICKEN SALAD WITH "WOK"-FRIED SPICY PEANUTS
How to make Chinese Chopped Chicken Salad with "Wok"-Fried Spicy Peanuts
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes. 2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro. 3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool. 4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.
CHINESE CHOPPED CHICKEN SALAD WITH BACON XO SAUCE
XO sauce is a funky chile and pork sauce that adds a wonderful depth of flavor to Chinese dishes, but it takes time and lots of ingredients to make at home. This is a great little shortcut, using a jar of ready-made bacon jam (easily available online and in supermarkets) and adding a twist with soy sauce, fish sauce and rice vinegar.
Provided by Donal Skehan
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the shredded cabbages and carrot into a salad bowl. Whisk all the ingredients for the dressing together in a small bowl, pour over the salad and toss to combine. Set aside to soften and macerate.
- Heat the oil in a frying pan. Season the chicken and fry over a medium heat for 3 to 4 minutes on each side until just cooked. Set aside to rest.
- Meanwhile, in a small saucepan warm the bacon jam with the fish sauce, soy sauce, rice vinegar and chile.
- Chop the chicken and add to the salad with the warm bacon jam. Toss to combine before serving.
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