HOISIN CHICKEN SALAD
A sweet and tangy dressing tossed with fresh mixed vegetables and chicken seasoned with classic Chinese ingredients. You will want to make this dressing to keep on hand. No time on your hands?
Great way to use up your leftover rotisserie chicken in this recipe. The mochi crunch adds a fun component and texture to this salad.
2 chicken thighs, boneless, skinless, sliced 3 c. won bok (napa cabbage)shredded 1 c. bean sprouts 1 c. iceberg lettuce, shredded 1/4 c. each chopped green onion, fresh cilantro leaves Garnish: 1/4 c. mochi crunch, crushed Marinade: 1/2 c. hoisin sauce 4 cloves garlic, chopped 2 TB fresh ginger, grated 2 TB Chinese 5-spice 1/2 tsp. each salt, white pepper 2 tsp. peanut oil, for frying Dressing: 1/3 c. sesame seed oil ¼ c. each catsup, sugar 2 TB each hoisin sauce, white vinegar 1 TB sesame seeds, toasted, crushed 1 tsp. salt
In a mixing bowl, combine chicken with marinade ingredients; marinate 1 hour. In a mixing bowl, combine dressing ingredients; reserve. In a skillet over medium heat, brown chicken in oil. Keep warm. In a large mixing bowl, toss together won bok, bean sprouts, lettuce, green onion and cilantro. Drizzle with dressing as desired. Transfer onto serving plates. Divide chicken among salad. Sprinkle with mochi crunch. Optional to substitute Seasoned Chicken Recipe. Serves 2 entrees.