CHINESE CHICKEN ALMOND SALAD  
 
  SERVINGS: 4 to 6  

PREP TIME: 75 mins

COOK TIME: 20 mins

 

 

 
 
INGREDIENTS
 
1/2 cup Fresh GourmetŪ Toasted Sliced Almonds
Fresh GourmetŪ Garlic Ginger Wonton Strips
1/2 lb snow peas, trimmed
1 lb napa cabbage, cored, then cut crosswise into 1/3-inch wide strips (about 6 cups)
1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tbsp sugar
1 tbsp distilled white vinegar
1 tsp salt
1/2 tsp black pepper
1 tbsp Asian sesame oil
1/4 cup vegetable oil
6 cups coarsely shredded cooked chicken (from a 2 1/2 lb rotisserie chicken)
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
2 tbsp sesame seeds, toasted



  DIRECTIONS
 
Cook snow peas in a 4-quart pot of boiling salted water until crisp/tender, about 1 1/2 mins.

Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry.

Cut diagonally into 1-inch wide pieces and put in a large bowl with cabbage and romaine.

Whisk together soy sauce, lemon juice, sugar, vinegar, salt and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well.

Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, Fresh GourmetŪ Toasted Sliced Almonds and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with Fresh GourmetŪ Garlic Ginger Wonton Strips.