Shanghai Chicken Salad Recipe
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The wonderful combination of ginger, soy sauce, and sesame oil give this salad an oriental flair.
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1/2 cup rice vinegar
1/3 cup plus 3 tablespoons soy sauce
1/2 cup hoisin sauce
1 1/2 tablespoons grated fresh ginger
1/4 cup toasted sesame oil
1 1/2 pounds boneless, skinless chicken breasts
salt and pepper to taste
1/2 head Napa cabbage, shredded
1 large red bell pepper, thinly sliced
1 bunch scallions
1 cup chow mein noodles
In a medium bowl, whisk vinegar, 3 tablespoons of soy sauce, hoisin sauce, ginger, and sesame oil together.
Place chicken in a single layer into a roasting pan. Pour 1/2 cup of the vinegar mixture over chicken; reserve remaining vinegar to use as a dressing. Add remaining 1/2 cup soy sauce and 3 cups of water to the roaster. Bring to a boil over medium high heat on stove top. Cover, reduce heat and simmer chicken until done. (Approximately 10 minutes)
Transfer chicken to a plate and refrigerate until cool.
Shred chicken and place in a large salad bowl. Add 2 tablespoons of dressing, salt and pepper, and toss. Add cabbage, bell pepper, scallions, and remaining dressing and toss. Sprinkle with chow mein noodles.
Crunchy Chicken Salad
ADD JUST BEFORE SERVING
chow mein noodles
cooked chicken breast
Wonton Grilled Chicken Salad
fresh spinach leaves
grated fresh ginger
Sweet-N-Spicy Grilled Chicken Salad
CHICKEN AND MAIN INGREDIENTS
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