Oct
22
2004
Sweetnicks’ Chinese Chicken Salad
Posted by Cate under Salads, Sweetnicks' Originals
Print a PDF of this recipe here.
Dressing:
3 tablespoons red wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons olive oil
1 tablespoon tamari sauce
4 green onions, finely chopped
1-1/2 tablespoons ginger paste
2 teaspoons maple syrup
In a small bowl, mix all the dressing ingredients together, or combine in a jar with a tight-fitting lid and shake vigorously. For the salad, combine shredded rotisserie chicken, mixed salad greens, shredded cabbage (use coleslaw mix in produce section), sliced cucumber, and thinly sliced red onion. Pour dressing over the salad and thoroughly mix to ensure everything is evenly coated with dressing. Add salt to taste and sprinkle toasted sesame seeds over top. Devour.
April 14th, 2006 at 11:34 am
Rotisserie chicken should be declared a ‘miracle food’. My grocery has started selling just rotisserie breasts too …
April 17th, 2006 at 11:02 am
sounds wonderful. Is the ginger paste that Asian chili paste?
June 28th, 2006 at 1:24 am
the salad looks great — I hope you don’t mind a question. I always get confused with sesame oil and the toasted sesame oil.
Which one did you use? Is it the darker stuff? Can you tell I’m confused!
June 28th, 2006 at 2:56 am
Anonymous - I used toasted. Toasted sesame oil has a richer, more pronounced flavor and is a great sourse of Vitamin B and iron. Hope you try it out!