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by on February 24th, 2010

Asian Chicken Salad

I love all the flavors of Asian food and this has them all.

I remember the first Asian type salad I ever had and it was sitting by myself in a pub in Truckee, CA. Years ago, our family had gone on a ski trip during a spring break from school. One day they were skiing at Squaw Valley and since I don’t ski (been there, done that, hurt knee, surgery, all that stuff–afraid now) I decided to drive myself over to Truckee to shop and have lunch. I didn’t know it at the time but later I found out that about 100 movies have been filmed in Truckee –Misery and True Lies were two of them.

Anyway, I went to this little pub for lunch. They had this great Asian Chicken Salad and I remember they had these fried won ton chips in and around the salad. I love this addition to the salad and now I make the little chips all the time for salads. When I set out to make an Asian type salad, I hardly ever remember what I put in it from one time to the next. So, I’m always coming up with something new to add to the recipe. Sometimes I use red cabbage sometimes the radicchio. You can pretty much put anything you like it in and it will be delicious.

While I was sitting there having a relaxing lunch, the snow started to come down, I leisurely finished my lunch, shopped at a few local shops and then decided to head back to the condo. By that time, the snow was coming down so hard I could hardly see to drive, and I actually got pretty tensed driving back. Seems like my family had been skiing in these conditions all day, total white out with terrible wind conditions and I didn’t even know it. Here I had been off lunching, shopping and oblivious to what was going on at the mountain.

So, the other night I had some friends over so we could “practice” our bridge lessons. I made this salad for them and I think they enjoyed it.


Some of the ingredients I use along with some Napa, lettuces, and grilled chicken.

I love mandarin oranges in this salad. The sweetness is so good with any kind of spicy sauce you may want to put on the salad.

I made a blood orange vinaigrette and it was wonderful.

I love to use blood oranges. They make a really pretty dressing. And pink IS my favorite color.

I cut these with a waffle type cutter, brushed with sesame oil and sprinkled with sesame seeds.

I forgot to take a picture of the salad after we put the ton won chips so here is the platter of finished chips. These are great crunched up on the salad or just eat them with your glass of wine. I like to make ahead and keep in the freezer.

Can’t you just taste that Blood Orange Vinaigrette?

Asian Chicken Salad
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Ingredients
  1. Grilled chicken (I used chicken legs)
  2. Asian rub or spices for chicken
  3. 1 bunch Romaine lettuce
  4. 1 bunch curly leaf lettuce
  5. 1 head Napa cabbage
  6. Shredded Carrots
  7. 1 small head radicchio, shredded fine
  8. 1/2 lb. bean sprouts
  9. 1 Tbsp. fresh grated ginger
  10. 1 bunch green onions
  11. 2 cans mandarin oranges, drained
  12. 1/4 lb. snow peas, slice on diagonal
  13. 1 c. toasted almonds
  14. 1/4 c. toasted sesame seeds
  15. Won ton chips*
  16. Peanut Sauce, for drizzling over salad
  17. Blood Orange Vinaigrette
  18. Drizzle sauce (no name, I made it up)
Instructions
  1. Rub whatever type of chicken parts you want to use for this salad with some Asian seasoning. I had a ginger Asian grilling paste or you could just mix up some ginger, salt, pepper, five spice powder and a little red pepper.
  2. Grill you chicken until done and then pull the meat off the bone and shred. Set aside. Wash and dry all your lettuces. I usually mix the lettuces, bean sprouts, ginger, carrots, radicchio, Napa cabbage, and green onion. This night I put everything on a large rectangle platter. I topped the platter with the oranges, sesame seeds, chicken. I like to put the won tons on the side and your guest can either crunch them up over the salad or just eat them with the salad.
  3. I like to put out several types of dressings so they can be “layered” on the salad. I use a bottled peanut sauce but usually thin it with a little water so it will be drizzling consistency. I have used a bottled ginger dressing before and it was good along with a peanut sauce.
  4. Blood Orange Vinaigrette
  5. 1 blood orange, zested and juiced
  6. 1/2 lime, zested and juiced (zest of whole lime)
  7. 1 tsp. sesame oil
  8. 1/2 c. olive oil
  9. 2 cloves garlic, finely minced
  10. 1/4 c. rice vinegar
  11. 1 tsp. grated gingeroot
  12. Salt and pepper to taste
  13. pinch of sugar
  14. Mix all ingredients together except for the olive oil. Slowly whisk in the olive oil. Season with salt and pepper to taste.
  15. Drizzle Sauce
  16. No name for this, I just used some things I had in my refrigerator. I started with soy sauce, added some tamarind chutney, a little Hoisen sauce, some red chili paste, maybe a teaspoon of sesame oil and a splash of rice vinegar. This was really spicy.
Notes
  1. **Won ton chips — I take either the round or the square won ton skins and cut in strips. Brush with a little sesame oil and bake in oven at 350° until brown and crisp. I sprinkled these with sesame seeds before baking. You can freeze these and have whenever you want them for this salad.
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