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Quick Chinese Chicken Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, D, E
MineralsZinc, Natrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Skinless chicken breasts

  2. 2 teaspoons 10ml Salt

  3. Sauce

  4. 1 Garlic clove - peeled

  5. 1 Fresh ginger - peeled

  6. 2 Scallions - with green tops trim

  7. 2 teaspoons 10ml Chili bean sauce

  8. 2 teaspoons 10ml Dark soy sauce

  9. 1 teaspoon 5ml Sugar

  10. 2 teaspoons 10ml White rice vinegar

  11. 2 teaspoons 10ml Sesame paste -

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1/2 teaspoon 2 1/2ml Freshly ground black pepper

  14. 2 teaspoons 10ml Sesame oil

  15. 1/2 lb 227g / 8oz Iceberg lettuce - finely shredded

  16. Dressing

  17. 2 tablespoons 30ml White rice vinegar

Instructions Jump to Ingredients ↑

  1. REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes.

  2. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside.

  3. Toss the lettuce with the white rice vinegar and place on a platter. Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.

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