Best Salad Chinois Recipes

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CHINOIS CHICKEN SALAD WITH CHINESE MUSTARD VINAIGRETTE



Chinois Chicken Salad with Chinese Mustard Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

2 chicken breasts, bone-in with skin
Salt
Freshly ground black pepper
2 tablespoons peanut oil
1 head Napa cabbage
1 head romaine lettuce
1 head radicchio
Chinese Vinaigrette, recipe follows
Fried Springroll Baskets and Strips, recipe follows
1 cup chopped roasted peanuts
Cilantro sprigs
Lime wedges
1 egg yolk
2 teaspoons dry Chinese mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
3 tablespoons peanut oil
Salt
Freshly ground black pepper
1 1/2 tablespoons honey
6 large square eggroll wrappers
Peanut oil

Steps:

  • Preheat the oven to 450 degrees F.
  • Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken, skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes.
  • While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate.
  • Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated.
  • Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge.
  • Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use.
  • Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F.
  • Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels.

SALAD CHINOIS



Salad Chinois image

Provided by Sandra Lee

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 (10-ounce) can premium chunk chicken breast, drained and chilled
2 cups coleslaw mix (shredded cabbage and carrots, without sauce)
1 (14-ounce) can chow mein vegetables, drained and chilled
Dressing, recipe follows
1 (5-ounce) bag prepared green salad
1 (5-ounce) can chow mein noodles
1 (11-ounce) can mandarin orange segments, drained and chilled
Serving suggestion: Fresh melon skewers or sliced fresh pineapple
2/3 cup mayonnaise
2 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger

Steps:

  • In a large bowl, toss chicken, coleslaw mix, and drained chow mein vegetables until well mixed. Toss chicken mixture with enough dressing to coat well. Line individual bowls or plates with a small amount of green salad. Spoon chicken mixture on top of green salad. Garnish with noodles and orange segments before serving.
  • In a small bowl, whisk mayonnaise, soy sauce, and ginger until blended. Set aside, or refrigerate, if not using soon. Whisk again after refrigerating.

CHINOIS SALAD



CHINOIS SALAD image

Categories     Salad     Chicken

Yield 4 dinner-size servings

Number Of Ingredients 16

1 tbsp dry mustard
1/3 cup rice vinegar
1 tbsp soy sauce
1 1/2 tsp sesame oil
1/3 cup peanut oil
1/2 tsp salt
1 1/2 tbsp honey
1/8 tsp pepper
3 grilled chicken breasts, thinly sliced
1 medium head Napa cabbage
1 small head romaine lettuce
1/2 cup grated carrots
1/2 cup chopped peanuts
1/2 cup cilantro leaves, optional
lime wedges, optional
8 wontons, cut into thin strips and fried

Steps:

  • Blend all dressing ingredients in a blender. Toss a small amount of dressing with the chicken slices. Refrigerate until ready to serve. Cut cabbage and lettuce crosswise into thin shreds. Toss with shredded carrots in a large bowl. Add dressing and toss to coat thoroughly. Add chicken and toss to distribute. Divide between 4 plates. Sprinkle wontons around the edges of the salad, and peanuts on the top. Serve with cilantro and lime wedges if desired.

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