Chinese Chicken Salad
© Kana Okada

Chinese Chicken Salad


Joanne Chang prepares this salad when she's craving Chinese food but wants something light and easy. She sometimes makes it even crunchier by adding napa cabbage, cucumbers and carrots.

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  1. 1/4 cup mayonnaise
  2. 1/4 cup plus 2 tablespoons unseasoned rice vinegar
  3. 3 tablespoons plus 1 1/2 teaspoons sugar
  4. 1/4 cup soy sauce
  5. 2 tablespoons toasted sesame oil
  6. 1 tablespoon Tabasco
  7. One 1/2-inch piece of fresh ginger, peeled and minced
  8. 1 small garlic clove, minced
  9. One 2 1/2-pound rotisserie chicken—meat shredded, skin and bones reserved for stock or discarded
  10. 3 scallions, thinly sliced
  11. 2 celery ribs, thinly sliced
  12. 1 cup unsalted roasted peanuts, coarsely chopped
  13. 3/4 cup coarsely chopped cilantro
  14. One small head of romaine, cut into 1/2-inch ribbons
  15. 1 tablespoon extra-virgin olive oil
  16. 2 oranges, peeled with a knife and cut into sections
  17. Lime wedges, for serving
  1. In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar and the soy sauce, sesame oil, Tabasco, ginger and garlic. Add the chicken, scallions, celery, peanuts and cilantro and toss until coated.
  2. In another bowl, toss the romaine with the remaining 2 tablespoons of vinegar, 1 1/2 teaspoons of sugar and the olive oil. Spread the romaine in 4 shallow bowls. Top with the chicken salad and the oranges and serve with lime wedges.

Suggested Pairing

This salad pairs well with a citrusy, floral Gewürztraminer.