Crunchy Chinese Chicken Salad

Servings

4

Prep Time

25 minutes

Cook Time

15 minutes

Total Time

40 minutes

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 tablespoon olive oil

For the Salad

• 2 1/2 cups shredded Napa cabbage

• 2 cups shredded purple cabbage

• 1 1/2 cups shredded romaine lettuce

• 1 cup shredded carrots

• 4 green onions, thinly sliced

• 1/2 cup chopped fresh cilantro

For the Sesame-Soy Dressing

• 3 tablespoons soy sauce

• 3 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon honey

• 1 teaspoon finely minced garlic

• 1 tablespoon freshly grated ginger

• 1 tablespoon prepared Chinese hot mustard

• 1 teaspoon fresh lime juice

• 1 tablespoon dry mustard powder

• 1 tablespoon cold water

For the Crunchy Garnishes

• 1/3 cup chopped peanuts

• 2 tablespoons sesame seeds

• 3/4 cup fried wonton strips

• 3/4 cup crispy fried rice noodles

Instructions

1. Make the Chinese Hot Mustard

If using dry mustard powder, combine the dry mustard and cold water in a small bowl. Stir until smooth and let it sit for 5 minutes.

Cold water gives the mustard a sharper, hotter bite. Make this shortly before preparing the dressing for the best flavor.

2. Make the Sesame-Soy Dressing

In a small mixing bowl, whisk together the soy sauce, rice vinegar, and honey until the honey is fully dissolved.

Add the garlic, ginger, Chinese hot mustard, and lime juice. Whisk until combined.

Slowly drizzle in the sesame oil while whisking constantly. The dressing should look glossy and slightly thickened.

Let the dressing sit for 5 to 10 minutes while you prepare the rest of the salad. This gives the garlic, ginger, and mustard time to bloom into the dressing.

Taste and adjust if needed. If it tastes too salty, add a small splash of rice vinegar or a touch more honey. If it tastes too sharp, add a little more honey.

3. Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Pound them to an even thickness, about 1/2 inch thick.

Season both sides with kosher salt and freshly ground black pepper.

Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5 to 6 minutes per side, or until golden brown on the outside and cooked through to an internal temperature of 165°F.

Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes.

Slice the chicken thinly across the grain.

4. Season the Chicken

Place the sliced chicken in a small bowl. Add 1 to 2 tablespoons of the dressing and toss lightly to coat.

This step gives the chicken flavor before it goes into the salad and prevents bland bites.

5. Prepare the Salad Base

In a large mixing bowl, combine the Napa cabbage, purple cabbage, romaine lettuce, carrots, green onions, and cilantro.

Toss the vegetables together while they are still dry so the ingredients are evenly distributed before adding the dressing.

6. Dress the Salad

Add about half of the dressing to the salad base and toss thoroughly.

Add more dressing as needed, a little at a time, until the salad is lightly coated but not wet. The goal is a glossy, well-dressed salad, not a soggy one.

Add the dressed chicken and toss gently to combine.

7. Plate and Garnish

Divide the salad among four plates or serve it in one large shallow bowl.

Top with chopped peanuts, sesame seeds, fried wonton strips, and crispy fried rice noodles.

Add the crunchy garnishes right before serving so they stay crisp.

Serve immediately.