Chicken Salad with Hoisin Sauce

Yield:
2 to 4 servings
Level:
Easy
Ingredients
  • 12 wonton skins, cut into 1/8-inch strips, separated
  • 1/2 pound snow peas, ends trimmed and strings removed
  • 1 pound chicken cutlets
  • Togarashi or Asian seasoning
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 4 cups shredded Napa or other green cabbage
  • 1/2 cup thinly sliced red onions
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped cilantro leaves
  • Hoisin Dressing, recipe follows
  • Green onions, sliced on bias, garnish
  • 1 tablespoon lightly toasted sesame seeds, garnish
  • Hoisin Dressing:
  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes
Directions
  • Preheat the oven to 375 degrees F.

  • Spread the wonton strips on a baking sheet and bake for 5 minutes. Remove from the oven and toss to separate. Continue baking until light brown and crisp, about 8 minutes. Let cool.

  • In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 minute. Shock in ice water and pat dry.

  • Season the chicken cutlets with togarashi or Asian seasoning and pepper on both sides. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and heat. Add the chicken cutlets, in batches if necessary, and cook for 1 minute on each side, or until just cooked through. Remove from the pan and set aside while you prepare the salad.

  • In a large bowl, combine the cabbage, snow peas, red onions, mint and cilantro in a large bowl.

  • Cut the chicken into strips.

  • Toss the cabbage mixture with 1/2 cup of the hoisin dressing, and divide mixture between 4 plates. Arrange the sliced chicken on the salad and drizzle with remaining 1/2 cup dressing. Garnish with wonton strips, green onions, and sesame seeds.

Hoisin Dressing:
  • In a small bowl, combine the ingredients and whisk well to blend. (Will keep in an airtight container, refrigerated, for up to 5 days.)

  • Yield: 1 cup


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    Chicken Salad

    Recipe courtesy of Food Network Kitchen