Chinese Chicken SaladCourse: Lunch, DinnerCuisine: ChineseDifficulty: easy
This is a favorite recipe. My grandmother made this all the time. If friends were coming over for lunch or if we were fly fishing and on the river. This salad has great flavor, crunch and is one of my all time favorite recipes ever. If you ever visited my grandmother or fished with her this was a staple recipe made over and over. It is delicious and has stood the test of time. I hope you enjoy it as much as we do. I have even made it for dinner and served it with warmed naan bread or tortillas. Plus this salad is so easy to put together.
1 rotisserie chicken from your favorite market (cooked) meat cut off and into bite size pieces
1 head iceberg lettuce or Romaine
1-2 bunches green onions, trimmed and sliced thin
1 bunch fresh cilantro, cleaned and chopped
1/4-1/2 cup pickled ginger, drained and chopped roughly
1/4 cup hoisin sauce
1/4 cup cup seasoned rice wine vinegar
1 1/2 teaspoon hot chili oil, optional
2 Tablespoons olive oil
3 Tablespoons sesame seeds, toasted, optional
- Remove the meat from the chicken. Cut into bite size pieces, set aside. Mix all the ingredients in the dressing except for the sesame seeds and make sure it comes together. I place in a jar and shake well.
- Clean the lettuces and tear or chop and add to a large bowl. Add the sliced green onions, chopped cilantro and chopped pickled ginger. Toss together.
- Add the bite size chicken and toss gently. Add the dressing and toss to coat. Garnish with toasted sesame seeds.