I love this salad!  The rest of the family found it’s flavors rather powerful, but the answer to that is to dress your salad lightly – and add sriracha to individual bowls instead of directly to the dressing as the original recipe indicates.  Borrowed from ‘Myers + Chang at Home’, by Joanne Chang, this is going to become another regular go-to (especially since it’s so easy/tasty to eat out of a container in the car!) – enjoy!

Chinese Chicken Salad

1 to 2 lbs. roasted or poached chicken, shredded or cubed

1 head romaine lettuce, finely chopped

2 stalks of celery, finely diced

1 c. + roasted, salted cashews

1/2 c. + finely minced scallions or green onion

1/2 c. chopped fresh cilantro

2 seedless Navel oranges, supremed

Dressing

1/4 c. soy sauce AND 1/2 c. olive oil

2 T. EACH brown sugar AND unseasoned rice vinegar

1/2 t. freshly ground pepper

2 t. grated fresh ginger

sriracha – optional (but so necessary!) – to taste on individual salads

Either add all salad ingredients to a large bowl or measure all evenly into 4 generous-sized dinner salad bowls.  Measure all dressing ingredients into a seal-able container and shake well.  Dress the salad(s) lightly to start, taste if needed, drizzle on sriracha and serve straight away.

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