Chinese Chicken Salad

Name: Chinese Chicken Salad
Total time: 15 min
Ingredients: 1⁄4 cup bean sprouts; 1⁄3 cup rice vinegar; 1⁄4 cup peanut oil; 1 Tbsp. soy sauce; 3 Tbsp. hoisin sauce; 1 Tbsp. minced fresh ginger; 3⁄4 lb. cooked skinless chicken, shredded; 2 cups Napa cabbage, shredded; 1⁄4 cup scallions, sliced; 1 small cucumber, thinly sliced; 1⁄2 cup unsalted dry-roasted peanuts, chopped

Shop Ingredients

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

Serves: 4

Ingredients

1⁄4 cup bean sprouts
1⁄3 cup rice vinegar
1⁄4 cup peanut oil
1 Tbsp. soy sauce
3 Tbsp. hoisin sauce
1 Tbsp. minced fresh ginger
3⁄4 lb. cooked skinless chicken, shredded
2 cups Napa cabbage, shredded
1⁄4 cup scallions, sliced
1 small cucumber, thinly sliced
1⁄2 cup unsalted dry-roasted peanuts, chopped

Directions

Step 1
Place the bean sprouts in a bowl of ice water to cover. Soak for 3 to 5 minutes.
Step 2
Combine the vinegar, oil, soy sauce, hoisin, and ginger in a large bowl and whisk to combine. Remove 1⁄2 cup dressing from the bowl and set aside.
Step 3
Add the chicken, cabbage, and scallions to the large bowl and mix to combine. Add more dressing as needed to achieve desired consistency.
Step 4
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.