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Chinese Chicken Salad w/Chinese Mustard Vinaigrette

We've all had Chinese chicken salads, but the Chinese mustard vinaigrette really gives this version a nice kick!

Posted By: Amy Kristy
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Prep Time: 5 | Cook Time: 90 | Ready In: 95
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Chinese Mustard Vinaigrette

  • 1 egg yolk
  • 2 teaspoons dry Chinese mustard (may substitute standard dry mustard powder)
  • ¼ cup rice wine vinegar
  • 1 teaspoon Aloha shoyu
  • 2 tablespoons light sesame oil
  • 2 to 3 tablespoons peanut oil
  • salt
  • freshly ground pepper

Chicken Salad

  • One 3 pound chicken (its cavity filled with celery, carrots, onions, garlic, bay leaves, thyme, salt and pepper)
  • 2 ounces unsalted butter, melted
  • 2 small heads or 1 medium head Napa cabbage
  • 1 cup romaine lettuce, cut into ¼ inch julienne strips
  • 1/2 cucumber cut into julienne strips
  • 1 carrot cut into thin julienne strips
  • 1/2 red bell pepper sliced thin, julienne
  • 1 teaspoon sesame seeds
  • green onions for garnish

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Cooking Process:


Place all the vinaigrette ingredients in a blender and blend until smooth. Season to taste. Set aside.

Preheat the oven to 425 degrees F. Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The meat near the joints should still be very slightly pink). Baste every 15 to 20 minutes with the butter and the drippings.

Select 4 to 8 nice leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into ¼ inch julienne strips. Shred the meat from the breasts and thighs of the chicken. Combine the chicken, cabbage, romaine and julienne vegetables in a bowl and toss with enough vinaigrette to coat the salad nicely.  Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mount the salad in the center and sprinkle with sesame seeds.