Chinese Chicken Salad for Two

Chinese chicken salad is Chinese in name only, but that doesn't mean it's not tasty. Crunchy vegetables, toasted almonds and crispy noodles are tossed with a subtly spicy dressing featuring Asian ingredients for a light and refreshing entree.

INGREDIENTS

• 3 cups shredded iceberg or romaine lettuce or Napa cabbage, or a combination

• 1/2 small red bell pepper, seeded and cut into julienne (about 1/2 cup)
• 1 small carrot, peeled and shredded or cut into julienne (about 1/3 cup)
• 2 scallions, sliced thin (about 1/4 cup)
• 1/2 cup loosely packed cilantro leaves (left whole)
• 6-8 ounces cooked chicken breast, shredded or cut into bite size pieces
• 1/3 cup toasted blanched slivered almonds, divided use
• 2/3 cup crisp rice chow mein noodles (see note)

• Dressing:

• 1 teaspoon orange juice concentrate
• 1-1/2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon commercial or homemade Thai sweet chili sauce (see note)
• 1 teaspoon hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon neutral vegetable oil

• Taste and add more if necessary.
  3. Add 1/4 cup of the toasted almonds and 1/2 cup of the rice noodles and toss again. Divide between two plates and top with the remaining almonds and noodles.
  Notes:
  • While regular chow mein noodles work in this recipe, I prefer rice noodles (I use La Choy brand) because they stay crisper.

  • PREPARATION

    1. To make the dressing, place all the ingredients in a small bowl and whisk together, or add to a jar with a tight fitting lid and shake to combine. If you want a creamier dressing, place in a small blender jar or food processor and blend thoroughly.
    2. Toss together the shredded lettuce or cabbage, bell pepper, carrot, scallions, cilantro leaves and chicken in a large bowl. Add about half the dressing and toss to coat.
  If you don't have sweet chili sauce on hand, you can substitute a teaspoon or so each of sugar and Asian chili-garlic sauce.
• To toast the almonds, spread them out on a small cookie sheet and bake at 350F for 7-10 minutes or until golden brown and fragrant.
• Many people like orange segments added to Chinese chicken salad. I'm not one of them, but if you are, use this method to cut the sections from a small orange and toss them with the salad.