CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.

Provided by Julia Moskin

Categories dinner, lunch, weekday, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
1 teaspoon finely minced ginger
1/2 cup corn or peanut oil
1 teaspoon dark sesame oil
Sea salt and freshly ground pepper to taste
6 cups small lettuce leaves, like baby romaine, Boston or mesclun
4 cups leftover roasted chicken, torn into bite-size pieces
2 stalks celery, thinly sliced
1 small jalapeño chili pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1/4 cup cilantro leaves, plus extra for garnish
1/3 cup toasted pine nuts

Steps:

Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. Dressing should have a nice balance of sweet and tart.
In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 38 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 8 grams, Sodium 415 milligrams, Sugar 1 gram, TransFat 0 grams