You could use beef strips in place of the chicken if you preferThis is another recipe I came up with one day when we felt like eating Chinese inspired food (without the effort of having to actually cook it !)
I made the dressing up with whatever ingredients I had on hand, and it seemed to work quite well and this recipe has since become a “keeper”.
Chinese Chicken Salad
1 Lettuce, sliced into ribbons
1 Carrot, coarsely grated
Bunch of Spring Onions, finely chopped
200 gm’s pan-fried Chicken breast, cut into small pieces
Dressing:
75 ml Orange Juice
25 ml Sesame Oil (or use Olive oil if you like)
25 ml Soy Sauce
¼ tsp fresh Ginger, finely grated
¼ tsp fresh Garlic, finely grated
Szechuan Pepper
Combine all the salad ingredients – except the chicken - together on a large platter.
Whisk all the dressing ingredients together – except the Szechuan Pepper - and allow the cooked chicken pieces to marinate in the dressing for about 30 minutes. Then remove the chicken from the dressing, and scatter over the salad. Pour the remainder of the dressing over the salad just before serving, and top with a few twists of freshly ground Szechuan pepper. (The pepper really ‘lifts’ the flavour of the salad and brings all the ingredients together nicely. Use freshly ground black pepper if you have no Szechuan).
I made the dressing up with whatever ingredients I had on hand, and it seemed to work quite well and this recipe has since become a “keeper”.
Chinese Chicken Salad
1 Lettuce, sliced into ribbons
1 Carrot, coarsely grated
Bunch of Spring Onions, finely chopped
200 gm’s pan-fried Chicken breast, cut into small pieces
Dressing:
75 ml Orange Juice
25 ml Sesame Oil (or use Olive oil if you like)
25 ml Soy Sauce
¼ tsp fresh Ginger, finely grated
¼ tsp fresh Garlic, finely grated
Szechuan Pepper
Combine all the salad ingredients – except the chicken - together on a large platter.
Whisk all the dressing ingredients together – except the Szechuan Pepper - and allow the cooked chicken pieces to marinate in the dressing for about 30 minutes. Then remove the chicken from the dressing, and scatter over the salad. Pour the remainder of the dressing over the salad just before serving, and top with a few twists of freshly ground Szechuan pepper. (The pepper really ‘lifts’ the flavour of the salad and brings all the ingredients together nicely. Use freshly ground black pepper if you have no Szechuan).
