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Asian Chicken Salad
By: Nuts on the Net


4 People

Based on the classic Chinese chicken salad, this favorite is crunchy, sweet, salty, slightly tart and slightly spicy. Add Asian chili paste if you want more heat.

Serves 4

For the dressing:

  • 1/4 cup canola or safflower oil
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons unseasoned rice wine vinegar
  • 1/2 teaspoon five spice powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard

For the salad:

  • 1/4 cup Zenobia Virginia peanuts
  • 1/8 head Savoy or other green cabbage or iceberg lettuce
  • 1/2 cup bean sprouts
  • 1 cup shredded, poached, grilled or baked chicken
  • 1/2 bunch scallion greens
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon lightly toasted sesame seeds

To make the dressing: Place the oils, vinegar, five spice powder, salt, pepper and mustard in a bowl and whisk well. Set aside or cover and refrigerate up to two days.

To make the salad: Place the peanuts on a cutting board and coarsely chop them. Place the cabbage, bean sprouts, chicken and scallion greens in a bowl and toss well. Add the dressing and toss again. Serve immediately, garnished with the cilantro leaves, peanuts and sesame seeds.