Tuesday, October 1, 2013

Miss Kitty Cooks: Chinese Chicken salad



Okay, I'll admit, this isn't exactly "cooking" (unless you count roasting or poaching the chicken), more assembling. It's a very easy and quick summer's dinner. You can make it with freshly poached chicken, or - do as I did - roast one you have in your fridge (Thanks Vic's Meats Market Day!). Or, you can always do what I usually do - which is use the white meat from a store bought rotisserie chicken. Delicious any way you look at it.

It's an adaptation of a recipe my mum used to make years ago. She got it, I think from a US recipe book, or maybe she had it in a restaurant once? I forget the provenance but the recipe is that good it has stuck around for years. That's testament to a delicious salad in my book!

The salad measurements are loose - it's the dressing that has to be spot on. I always make sure I have all of the ingredients on hand. It makes a fast and easy supper on nights when you just can't face cooking again.

Miss Kitty's Chinese Chicken salad

Serves 2 hungry people

2 cooked chicken breast fillets (either roasted or poached), skin removed and meat shredded
1 lebanese cucumber, sliced
4-5 large cos lettuce leaves, sliced
3 tablespoons sesame seeds, toasted
3 tablespoons slivered almonds, toasted
1/2 packet Changs Fried Noodles (leave these out if you want a healthier version)
1 avocado, diced
1/2 cup coriander leaves

Dressing

3 tablespoons Hoi Sin sauce
1 tablespoon sweet chilli sauce
Juice from one lime (more if your lime isn't all that juicy), you are after 3 or so tablespoons
One tablespoon rice wine vinegar
A few drops of sesame oil, about 1/2 teaspoon
1 tablespoon soy sauce

Combine all of the salad ingredients into a large bowl, tossing gently to combine.

Add all of the dressing ingredients into a jar with a tight fitting lid. Shake well to combine. Taste dressing for balance - I often find I need to add more lime juice to make it a little more tangy. You are looking for a good balance of sweet, salty and tart in this dressing.

Pour dressing over the salad and sprinkle with more coriander.

Eat with gusto. Try to share. Don't be too distressed if you can't. You could also make a vegetarian version with fried tofu (yum yum).

4 comments:

Not Quite Nigella said...

I love this salad! I had it a few times when I was just in America. And I'm with you on the using bbq chicken or pre cooked chicken!

Faux Fuchsia said...

Divine, and I own that fork xxxx

Sydney Shop Girl said...

Yum!

Another person who loved this salad in the US!

SSG xxx

Sammie said...

I'm so onto making this salad!