Chinese Chicken Salad

Chinese Chicken Salad

This is a great, quick meal. I used a bag of salad and angel hair cabbage. This was adapted from Recipetineats.com. I used a package of shredded chicken which added to the easy prep and the cubed frozen ginger which I LOVE. We liked this so much we made it again the next day using just napa cabbage and green leaf lettuce.

Ingredients

Asian Dressing

  • 3 tbsp low sodium soy sauce 
  • 1 tbs balsamic vinegar
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil (toasted)
  • 2 tbsp canola oil
  • 1 tsp sugar
  • 1 1/2 tsp fresh ginger, grated or very finely chopped (I used 1 frozen cube of the Crush ginger)

Salad

  • 4 cups Chinese cabbage or regular cabbage, finely shredded (I used a package of regular cabbage-angle hair)
  • 1 1/2 cups red cabbage , finely shredded
  • 1 cup carrot, finely shredded
  • 2 cups chicken, shredded

Garnishes

  • 1 cup crunchy noodles
  • 1 – 2 tsp sesame seeds (optional)

Instructions

  • Combine the Dressing ingredients in a bowl and whisk to combine. Set aside for 10 minutes or so for the flavours to meld.
  • Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss.
  • Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

Notes

1. Light soy sauce is lighter in colour and flavor than ordinary soy sauce. Ordinary soy sauce is fine to use too. Do not use dark or sweet soy sauce. Sesame oil – use toasted sesame oil.

2. Chinese Cabbage is my favourite in this because it’s softer than other green cabbages. If you use another green cabbage (or all red cabbage), toss salad with dressing WITHOUT noodles, leave for 10 minutes to let cabbage soften slightly. Then proceed with recipe.

3. You can buy crunchy fried noodles in the Asian section of supermarkets. They are cheap – just over $1 for a packet. You can use any crunchy fried noodles. I used Kroger brand.

4. Make ahead: Keep salad, dressing and garnishes separate until ready to serve. Chopped salad keeps for 5 days in an airtight container.

Dressing keeps for 2 to 3 days in fridge, if keeping longer, add ginger before serving. Cooked chicken keeps for 3 days in the fridge – can also be frozen. 

Grilled Peach Salad with Proscuttio, Walnuts and Goat cheese

Grilled Peach Salad with Proscuttio, Walnuts and Goat cheese

Grilled fruit of any kind is just wonderful. It brings out all the sweetness. This is so good I cannot wait until I get some more peaches! I love grilled peaches with a bit of balsamic vinegar and goat cheese and this just adds the greens and a few more ingredients. It is worth the effort of grilling. Grilled peaches and balsamic vinegar are also wonderful over ice cream, too.

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Ingredients

5 peaches, peeled and cut into thick slices
2 Tbsp brown sugar
1 package of mixed greens
1/2 cup of whole or chopped walnuts
1/2 cup of Goat Cheese
1/4 cup dried cherries
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 Tbsp olive oil
Balsamic Vinegar

Directions

Heat grill. Spray a grill pan with cooking spray. Add peaches to the grill pan and sprinkle with the brown sugar. Grill, stirring occasionally until slightly caramelized and heated through- don’t over cook! Remove from gill and put in medium sized bowl and sprinkle with goat cheese. In a large bowl add the greens, walnuts, dried cherries and prosciutto. Toss with the olive oil. Add the peaches with the goat cheese and drizzle with balsamic vinegar. Toss gently and serve immediately.