Chinese Chicken Salad
  • 1 pound skinless and boneless chicken thighs
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon Chinese chili garlic sauce, available in Asian markets
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • 2 teaspoons fresh lime or lemon juice
  • 1/4 savoy cabbage (tough outer leaves removed), cored and very thinly sliced
  • 2 ounces raw snow peas, thinly slivered
  • 4 scallions (including 3 inches of green), thinly sliced
  • 1/4 red bell pepper, thinly slivered
  • 1/4 cup chopped cilantro leaves
  • For the Chinese dressing:
  • 1/4 cup rice or cider vinegar
  • 3 tablespoons peanut oil
  • 2 tablespoons Asian sesame oil
  • 1 tablespoon smooth peanut butter
  • 1 1/2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1 egg yolk
  • Salt and freshly ground black pepper, to taste
  1. Combine the chicken, sesame oil, chili sauce, garlic, ginger and lime juice in a bowl.
  2. Cover and refrigerate for 2 hours, tossing once. Cook the chicken on a well-oiled grill over high heat until cooked through, 5 minutes per side. Cool slightly, then cut into thin strips.
  3. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro. Reserve.
  4. Prepare the Chinese dressing: Place all the dressing ingredients in a blender; process on high until smooth.
  5. Adjust the seasonings to taste. (Makes 1 cup.) Refrigerate, covered, until ready to use.
  6. Toss the salad with 1/3 cup of the dressing or as desired.
  7. Transfer to a decorative bowl and serve immediately. (Extra dressing may be stored in the refrigerator for two days.)
  8. Serves 4. Per serving: 280 calories, 12g carbohydrate, 24g protein, 16g fat, 90mg cholesterol.