Chinese Chicken Salad
Well, I'm back with my slivers of green onion. What am I going to use them for? As a garnish for the salad I'm about to make.
Since I've been eating way too many plate lunches these days, I decided that I needed to have myself a little "healthier" meal. Now usually when that happens, I end up making either soup or a salad. Tonight, I decided that I'll have a salad...Chinese chicken salad, to be exact.
Now, don't ask me why they call it that or how it came to be called that...I just like to eat it! There are many variations on ingredients to use for this dish. Some of the more common ingredients include won bok (Chinese cabbage), watercress, Romaine lettuce, green onions, cilantro (Chinese parsley), bean sprouts and peanuts. I usually use whatever I have in the refrigerator. When it comes to dressings, it's the same way, everyone has their own preference. I always use a well-blended, creamy dressing.
Chinese Chicken Salad
For two generous-sized portions
1 head Romaine lettuce, coarsely chopped
10 stalks green onions, thinly sliced in 2" strips
half a bunch of cilantro, finely chopped
1 cup watercress, leafy portions only *optional
1 cup won bok, coarsely chopped *optional
1/2 cup mung bean sprouts *optional
* Since I didn't have any won bok or watercress (I normally don't use mung bean sprouts in my salad) in the refrigerator, my salad was a bit "plain". I normally like to have a variety of vegetables in my salad to give it a bit more flavor.
1/2 cup shredded chicken
1/2 cup crispy fried won ton pi chips
char siu (barbecued pork), minced *optional
1/4 cup roasted peanuts, chopped *optional
* Today, I didn't use any peanuts since I didn't have them on hand, but they add to the overall balance of flavors in this salad. Since I don't have the time, nor the patience, to cut and fry all of the won ton pi (won ton "skin") strips, I bought them pre-made.
If you'd prefer, dried chow mein noodles can be used as a garnish for this salad. Just open the package and break the noodles into bite sized pieces.
2 tablespoons minced garlic
2 tablespoons minced shallots
3/4 cup light vegetable oil
1 tablespoon sesame oil
1/2 cup vinegar (white or cider)
1/4 cup low-fat mayonaisse
1/3 cup sugar (to taste)
1 teaspoon dry mustard (I use Colman's®)
salt and pepper to taste
Mix all ingredients in a blender until well combined and smooth (about 30 seconds). Refrigerate.
To serve, toss greens in a large bowl, then divide equally among 2 serving bowls. Add crushed peanuts, char siu and won ton pi strips. Place a mound of shredded chicken in the center and add dressing.