Chinese Chicken Salad
This is a hearty salad and an excellent use for leftover chicken. Serve on a bed of baby greens with a drizzle of the extra dressing on the side.
Serves: 4Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy
- ¼ cup bean sprouts
- ⅓ cup rice vinegar
- ¼ cup peanut oil
- 1 Tbsp. soy sauce
- 3 Tbsp. hoisin sauce
- 1 Tbsp. minced fresh ginger
- ¾ lb. cooked skinless chicken, shredded
- 2 cups Napa cabbage, shredded
- ¼ cup scallions, sliced
- 1 small cucumber, thinly sliced
- ½ cup unsalted dry-roasted peanuts, chopped
- Place the bean sprouts in a bowl of ice water to cover. Soak for 3–5 minutes.
- Combine the vinegar, oil, soy sauce, hoisin, and ginger in a large bowl and whisk to combine. Remove ½ cup dressing from the bowl and set aside.
- Add the chicken, cabbage, and scallions to the large bowl and mix to combine. Add more dressing as needed to achieve desired consistency.
- Transfer the bean sprouts to paper towels to drain. To serve, divide the chicken salad among 4 salad plates. Garnish with bean sprouts and chopped peanuts. Serve any extra dressing on the side.