With the warmer weather, we are coming up on the time when a salad for dinner sounds really good. The combination of warm meat and cool greens with a spicy sweet dressing really hits the spot for me. I’ve been making my way through older recipes and remaking some so I can take pictures and this Chinese Chicken Salad made it to the table last night. For us, a single chicken breast split in two is about perfect but if you’ve got larger appetites double the chicken. There’s enough dressing here for 2 -3 salads, maybe more, so make up some extra chicken and have a great lunch the next day!
I vary the salad ingredients depending on what I have in the fridge. Last night it was mixed lettuce, arugula, carrot, cucumber and radish. A red onion makes a great addition too.
Chinese Chicken Salad
- 3 Tbs soy sauce
- 1 Tbs rice vinegar
- 2 Tbs sesame oil
- 1 tsp sugar
- 1 Tbs mustard powder this is a bit spicy; cut it down if you want mild
- 1 boneless skinless chicken breast
- salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tsp ground cumin
- 1 tsp chili powder
- 1-2 Tbs peanut oil
- diced cucumber
- sliced red onion
- grated carrots
- Mix the salad dressing together in a jar and shake it well or use a whisk in a small bowl. Make your salad (or salads) with as much lettuce, cucumber, onion, and carrots as you’d like. Add the dressing and toss.
- Sprinkle the chicken breast with salt and pepper, then dip into the breadcrumbs, pressing firmly so they adhere.
- Heat the peanut oil over medium high heat. (If you don’t have peanut oil, just use canola or olive. The peanut oil adds a nice flavor but is not necessary.) Cook the chicken a few minutes on each side, until crispy and cooked through. Slice it in strips and put on top of your salad.