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Chinese Chicken Salad

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Ingredients

Adjust Servings:
2 1/2 cups thinly sliced red cabbage (about 1/3 medium head)
1/2 cup shredded carrot (about 1 large carrot)
1/3 cup thinly sliced scallion (on the diagonal about 4 white and green parts)
1 teaspoon low sodium soy sauce
3 tablespoons low sodium soy sauce
3 1/2 teaspoons granulated sugar
kosher salt
1 garlic clove
1 inch piece fresh ginger peeled and sliced
1/4 cup packed cilantro leaf plus 1 tbs. chopped

Nutritional information

880.5
Calories
531g
Calories From Fat
59g
Total Fat
11.8 g
Saturated Fat
145.3mg
Cholesterol
1288.2mg
Sodium
30.5g
Carbs
7.5g
Dietary Fiber
16.4g
Sugars
61.9g
Protein
312g
Serving Size (g)
2
Serving Size

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Chinese Chicken Salad

Features:
    Cuisine:

    Very tasty indeed. There was way more dressing than I wanted and the chicken was scaled back to 6 oz making this the perfect size for the 2 of us. Made for Culinary Quest 2014.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Chinese Chicken Salad, By Susie Middleton, Fine Cooking Issue #51., Very tasty indeed. There was way more dressing than I wanted and the chicken was scaled back to 6 oz making this the perfect size for the 2 of us. Made for Culinary Quest 2014.


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    Steps

    1
    Done

    In a Bowl, Combine the Cabbage, Carrots, Scallions, 1 Teaspoons Soy Sauce, 1 Teaspoons Sugar, and a Big Pinch of Salt. Set Aside For 20 Minutes, Tossing Occasionally.

    2
    Done

    in a Small Food Processor, Chop the Garlic and Ginger. Scrape the Bowl With a Spatula, Add the 1/4 Cup Cilantro and Chop Thoroughly. Scrape the Bowl, Add the Peanut Butter, 1 Tbs. Hot Water, the Lemon Juice, 1 Tbs. Oil, 3 Tbs. Soy Sauce, and 2-1/2 Teaspoons Sugar. Pulse Until Well Combined, Scraping the Bowl as Needed.

    3
    Done

    in a Large Skillet Over Medium-High Heat, Heat 1 Tbs. Oil.

    4
    Done

    Season the Chicken Pieces With Salt and Put Them in the Hot Pan (in Batches, If Necessary). Cook on One Side Until the Edges Are White (1 to 2 Minutes); Turn and Cook Until Just Firm, Another 1 to 2 Minutes.

    5
    Done

    Transfer to a Cutting Board and Stack Them in One or Two Piles; Let Rest For 3 to 4 Minutes. Slice the Chicken Into Generous 1/4-Inch Strips and Put Them in a Large Bowl.

    6
    Done

    Squeeze the Cabbage Mixture Well and Add It to the Chicken, Pour in the Dressing, and Toss Well to Combine.

    7
    Done

    Divide Among Four Plates and Garnish With the Remaining Cilantro and the Toasted Almonds or Peanuts.

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    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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