Name: Chinese Chicken Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/4 cup peanut oil; 2 tablespoons soy sauce; 2 tablespoons grated ginger (about a 2-inch piece); 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 teaspoons chili paste; 2 cloves garlic, grated on a rasp grater; Juice of 1 lime; 3 cups chopped cooked chicken, preferably rotisserie; 2 cups chopped Napa cabbage; 2 cups chopped romaine; 2 cups chopped kale; 1 cup bagged matchstick carrots; 1 cup frozen shelled edamame, thawed; 1/2 cup toasted sliced almonds; 1/2 cup peanuts, chopped; 6 mini sweet peppers, thinly sliced; 1/4 cup fresh cilantro leaves; 1/4 cup chopped fresh mint leaves; 1 tablespoon toasted sesame seeds

Directions

For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

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Chinese Chicken Salad

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