Chinese Chicken Salad

Method6 steps

1. 1

   Step 1: Combine the dressing ingredients: ½ cup rice vinegar, 3 tbsp soy sauce, 2 tbsp mirin, the one ¼-cup choice of avocado or canola oil (¼ cup), 1 tbsp sesame oil and 1 tbsp roasted sesame seeds. Whisk until mixed evenly, or put them in a jar with a secure lid and shake well. Keep this one dressing batch separate from the salad until serving.

   Uses ½ cup rice vinegar · 3 tbsp soy sauce · 2 tbsp mirin · ¼ cup avocado oil or canola oil · 1 tbsp sesame oil · 1 tbsp roasted sesame seeds

2. 2

   Step 2: In a large bowl, combine the shredded small napa-cabbage (1 small head) head, shredded small purple-cabbage (1 small head) head and shredded large carrot (1). Add the finely chopped green-onion (1 bunch) bunch and cilantro (1 bunch) bunch, then the 1 lb already cooked, shredded dark-meat chicken (1 lb). Gently mix until distributed evenly, keeping it cold until ready to serve.

   Uses 1 small head napa cabbage, shredded · 1 small head purple cabbage, shredded · 1 large carrot, shredded · 1 bunch green onions, finely chopped · 1 bunch cilantro, finely chopped · 1 lb dark-meat chicken, already cooked and shredded

3. 3

   Step 3: Immediately before serving the full salad, shake or whisk the prepared dressing again. Add half of that one dressing batch to the chicken-and-vegetable mixture and toss well, keeping the other half separate.

   Uses Undressed chicken and vegetable salad · Exactly half of the one prepared dressing batch for the initial toss

4. 4

   Step 4: Taste the half-dressed salad. Only if it needs more dressing, add an actual additional amount from the reserved other half and toss again. Stop when seasoned to your liking; do not force all the remaining dressing into the salad. Keep any unused dressing separate for another salad.

   Uses Salad tossed with the first half of the dressing · Actual optional further draw from the reserved second half; unused dressing stays separate

5. 5

   Step 5: If using the optional topping, scatter the 2 cups ready fried wonton chips or strips over the dressed salad just before eating. Serve the one salad batch as about 6 portions while the topping is crunchy.

   Uses Seasoned chicken salad with actual selected dressing · 2 cups ready fried wonton chips or strips, optional

6. 6

   Step 6: For preparation ahead, stop before dressing or adding the crunchy topping. Keep the prepared dressing, shredded vegetables and already cooked chicken separate and refrigerated, and use within 2–3 days. If the chicken-and-vegetable base has already been mixed without dressing, use it within 1 day. Keep any unused dressing refrigerated in its own covered container and the ready fried chips according to their package; combine only when ready to eat.

   Uses Actual dressing retained separately, including the unused share after tasting · Actual undressed base only if preparation stopped before dressing