Quick Chinese Chicken Salad
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¾ | pounds |
chicken breasts
skinless |
|
2 | teaspoons |
salt
|
|
1 | clove |
garlic
|
|
1 | slice |
ginger
fresh |
* |
2 |
scallions, spring or green onions
with green tops trimmed |
||
2 | teaspoons |
chili bean sauce
|
* |
2 | teaspoons |
soy sauce, tamari
dark |
|
1 | teaspoon |
sugar
|
|
2 | teaspoons |
rice vinegar
white |
|
2 | teaspoons |
tahini (sesame paste)
sesame paste, OR peanut butter |
* |
½ | teaspoon |
salt
|
|
½ | teaspoon |
black pepper
freshly ground |
|
2 | teaspoons |
sesame oil
|
|
2 | tablespoons |
rice vinegar
white |
|
½ | pound |
iceberg lettuce
finely shredded |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
340.2 | g |
chicken breasts
skinless |
|
1E+1 | ml |
salt
|
|
1 | each |
garlic
|
|
1 | each |
ginger
fresh |
* |
2 | each |
scallions, spring or green onions
with green tops trimmed |
|
1E+1 | ml |
chili bean sauce
|
* |
1E+1 | ml |
soy sauce, tamari
dark |
|
5 | ml |
sugar
|
|
1E+1 | ml |
rice vinegar
white |
|
1E+1 | ml |
tahini (sesame paste)
sesame paste, OR peanut butter |
* |
2.5 | ml |
salt
|
|
2.5 | ml |
black pepper
freshly ground |
|
1E+1 | ml |
sesame oil
|
|
3E+1 | ml |
rice vinegar
white |
|
226.8 | g |
iceberg lettuce
finely shredded |
Directions
Remove the skin from the chicken breasts and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt.
Bring the mixture to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes.
While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside. Toss the lettuce with the white rice vinegar and place on a platter.
Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.