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. Slideshow: More Fast Asian Recipes
How to Make It
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.
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
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