Chinese Chicken Salad

Chinese Chicken Salad

I must admit, I am addicted to the Asian Market. Since there were such positive comments on the Green Bean Salad, I decided to try and find something as light and healthy for tonights posting. There are a million recipes out there for chinese salads, most of which include a package of ramen noodles, but I found something a bit more refined on www.epicurious.com This is a tasty combination of shredded chicken, pea pods, napa cabbage, almonds and so much more. I pumped up the flavor in the dressing by adding some fresh grated ginger and red pepper flakes. It's very important to partially cook the pea pods and carrots and then submerge in an ice water bath. It not only stops the cooking instantly, it helps retain the bright color. Trust me, it's worth the effort. This is a very clean and refreshing meal, perfect for a warm summer evening! The ideal pairing would be Chicken Spring Rolls(see previous entry)! Enjoy.

origin - Gourmet June 2006 / Epicurious.com
difficulty - easy
health meter - high

For fried wontons (optional)
20 square wonton wrappers, thawed if frozen *or spring roll wrappers
About 2 1/2 cups vegetable oil *absolutely no need to use this much oil. Put 1/2 cup in medium size pan
For salad
1/2 lb snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups) *I used half this amount
1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)*I used half this amount
1 large carrot julienned
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon distilled white vinegar *I used rice vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tbsp fresh ginger grated
few shakes of red pepper flakes
1 tablespoon Asian sesame oil*I omitted
1/4 cup vegetable oil
6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)*2-3 chicken breasts sauteed,steamed and then shredded
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted*I omitted

Special equipment: a deep-fat thermometer (if making wontons)
Make fried wontons:
Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.

Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.

Make salad:
Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Do the same with the carrots, separately. 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, ginger, pepper flakes 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, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

Cooks' note:
Wontons can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.