The flavors in this salad are just delicious! And it's another recipe of such fresh food that I can literally feel an energy boost after eating it! I saw Sara make this on her show and I didn't have to adapt very much. I just cut back the chicken by a lot (3 cups down to 1). I don't need that much meat. Add more if you do. This fresh dressing is also flavorful and easy to make. Enjoy!
Asian Chicken Salad
Adapted from a Sara Moulton recipe
3 servings
Dressing
2 medium carrots
One 3-inch piece fresh ginger
4 medium scallions
1/3 cup vegetable oil
3 tablespoons seasoned rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons tamari
3/4 teaspoon hot chili sauce
Kosher salt
Salad ingredients
1/2 cup slivered almonds
3 tablespoons sesame seeds
4 ounces sugar snap peas
1small head napa cabbage
1 small romaine lettuce heart
6 large radishes
1 cup packed shredded skinned cooked chicken
Make the dressing: Coarsely chop the carrots (about 1 cup) and peel and chop the ginger (about 1 tablespoon). Trim and thinly slice the scallions, keeping the green and with parts separate (about 1/4 cup of each). Combine the carrots, ginger, white parts of the scallions, vegetable oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce, and hot chili sauce in a blender. Blend until smooth; season with salt to taste.
In a medium skillet over medium low heat cook the almonds, stirring frequently, until golden. Transfer them to a plate and add the sesame seeds to the same skillet. Cook the sesame seeds over medium low heat, stirring frequently until golden and add them to the almonds.
Meanwhile, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of cold water. Remove the strings from the peas and cut diagonally in half. Stir them into the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry.
Cut enough of the cabbage and romaine crosswise into 1/2-inch ribbons to make 2 cups of each. Coarsely shred the radishes, if using (about 1 cup). Coarsely crumble the ramen noodles.
Combine the chicken, cabbage, romaine, peas, radishes, almonds, sesame seeds, and green parts of the scallions in a large bowl. Toss with half the dressing, serve, and pass the remaining dressing.
