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
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.