Chicken Salad

RE: Chicken Salad (BT)

Sun, 15 Jan 2006 01:36:39 GMT

quote:
Originally posted by RubyRose

CHINESE CHICKEN SALAD

4 boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
1/2 cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
1/2 cup peanut oil

1. In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
2. To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well.
3. Add dressing to salad and toss to coat.

Strangely enough, for this purpose (and this purpose almost only) I actually prefer iceberg lettuce. Don't know why--I almost always use some other kind of salad greens otherwise, but it seems right for Chinese Chicken Salad.

And you might consider adding just a drop or two of Chinese sesame oil to the above recipe.

RE: Chicken Salad (lo-in -the -keys)

Sat, 14 Jan 2006 21:10:04 GMT

I love the chicken salad from McGinnis Sisters in Pittsburgh. I can't get anything like it down here and wish I could make something like theirs. ALso there's an Italian Market in Bloomfield that comes pretty close. Can anyone help ??

RE: Chicken Salad (Jaqueline485)

Thu, 15 Dec 2005 04:22:43 GMT

quote:
Originally posted by arianej
This isn't the typical chicken salad, but it's also Asian. Basically, you start with shredded poach

Ahh woops, now i get it.

RE: Chicken Salad (arianej)

Wed, 02 Nov 2005 01:22:05 GMT

This isn't the typical chicken salad, but it's also Asian. Basically, you start with shredded poached chicken (warm it up if you haven't just poached it), top it with 2-3 julienned scallions, a couple Tbsp. soy sauce, 1/2 tsp. salt, and 1 tsp. sesame oil--this can vary to taste.

Then you heat 1/4 cup of peanut oil in a skillet on the stove until it smokes, and carefully pour it over the chicken and other ingredients. It will spatter, so don't stand too close. Toss it to mix, and eat.

Recipe's from Jeff Smith's The Frugal Gourmet, and it's a family favorite. To poach the chicken, I usually do it Chinese style...

Rub the chicken (usually works best with one around 3.5-4 lbs.) with salt and some sesame oil if you want, and let sit overnight in the fridge. Bring a big pot of water to boiling (enough water to immerse the chicken in fully) and put the chicken in. Let sit a minute, then take it out and let the water come back up to a boil. Put chicken back in, put on lid, turn off heat and let sit for an hour.

You can add aromatics and flavorings to the water if you like: scallions, shallots, peppercorns, ginger, etc. This sort of dish is very simple, very homestyle, although you will see it in more authentic Chinese restaurants, too.

RE: Chicken Salad (RubyRose)

Sun, 30 Oct 2005 21:25:16 GMT

CHINESE CHICKEN SALAD

4 boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
1/2 cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
1/2 cup peanut oil

1. In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
2. To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well.
3. Add dressing to salad and toss to coat.

Chicken Salad (pmendenhall)

Sun, 30 Oct 2005 19:09:42 GMT

Does anyone know of a chicken salad recipe without mayonnaise?

Thank you,