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I had never had a Chinese chicken salad until I came to the States. I’m just going to say it out loud — I love it. And I love it as a light and lovely main course salad. The secret to this dish is the dressing: sweet hoisin, spicy Sriracha, salty soy, and rich sesame oil, with the fresh flavor of ginger punching through it all. It’s so good that I use it as the chicken marinade as well. Includes spring’s snow peas, spring onions, and carrots.
(Makes 4 servings)
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons very finely chopped peeled fresh ginger
- 3 tablespoons canola oil
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon Sriracha sauce
- 1 teaspoon kosher salt
- 2 boneless, skinless chicken breast halves (about 9 ounces each)
- ¼ cup red wine vinegar
- ¼ cup minced scallions (white and green parts)
- 1 pound napa cabbage, halved lengthwise and very thinly sliced crosswise
- 2 carrots, cut into matchstick-size strips
- 3 scallions (white and green parts), thinly sliced on a sharp diagonal
- ⅔ cup lightly packed fresh cilantro leaves
- ½ cup slivered almonds, toasted
- 1 teaspoon white sesame seeds, toasted
- 1 teaspoon black sesame seeds (optional)
To make marinade:
- In medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt to blend.
- Transfer 3 tablespoons of mixture to baking dish.
- Add chicken and turn to coat it.
- Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.
To make the dressing:
Whisk vinegar and scallions into remaining marinade. Set aside.
For the chicken:
- Heat grill pan over medium-high heat.
- Remove chicken from marinade, add to grill pan, and cook for about 4 minutes per side, or until chicken shows no sign of pink when pierced in thickest part with tip of small sharp knife.
- Transfer to cutting board and let cool for 15 minutes.
- Cut chicken crosswise into ¼-inch-thick slices.
To assemble the salad:
- In large bowl, toss chicken, cabbage, carrots, scallions, and cilantro with enough dressing to coat lightly.
- Mound salad in center of four plates.
- Rewhisk dressing and drizzle a little over and around salad. Sprinkle almonds and sesame seeds over and serve.
Total Fat: 26 g
Saturated Fat: 3 g
Sodium: 1321 mg
Carbohydrate: 16 g
Fiber: 5 g
Protein: 36 g
Diabetic Exchanges: 1 ½ vegetables, 3 ½ lean meat, 5 fat
Try out some of Curtis Stone’s other fresh, tasty recipes.