Crunchy Chinese Chicken Salad

Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Servings: 4

Ingredients:

Chicken:

2 chicken breasts

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

Salad:

2 cups Napa cabbage, shredded

2 cups purple cabbage, shredded

2 cups romaine lettuce, shredded

1 cup shredded carrots

4 green onions, sliced

1/2 cup chopped fresh cilantro

Dressing:

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon granulated sugar

1 teaspoon garlic, minced

3 tablespoons grated fresh ginger

2 tablespoons hot mustard

Garnishes:

1/2 cup chopped peanuts

2 tablespoons sesame seeds

1 cup fried wonton skins

1 cup fried rice noodles

Instructions:

1. Prepare the dressing. Whisk together the soy sauce, sesame oil, rice vinegar, granulated sugar, minced garlic, and grated ginger in a small bowl until well combined. Refrigerate until ready for use.

2. Prepare the chicken. Pound the breasts between two sheets of plastic wrap (or in a zipper bag) to 1/4” uniform thickness. Season the chicken breasts on both sides with salt and freshly ground black pepper.

3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken breasts and cook for about 5 minutes on each side, or until golden brown. Set aside to cool. Once cool enough to handle, shred the chicken breasts into 1/4” strips.

4. In a large bowl, combine the shredded chicken with several tablespoons of the prepared dressing. Toss well to coat the chicken.

5. Add the Napa cabbage, purple cabbage, romaine lettuce, shredded carrots, sliced green onions, and chopped cilantro to the bowl.

6. Pour the dressing over the salad and toss until all ingredients are well coated.

7. Divide the salad among four plates. Top each serving with an equal amount of the chopped peanuts, sesame seeds, fried wonton skins, and fried rice noodles.

8. Serve the Chinese Chicken Salad immediately, while the garnishes are still crispy.