CHINESE CHICKEN SALAD - Chinese Takeout at Home Miniseries

Slice one large chicken breast through the middle into two pieces.

Season the chicken with salt and a sprinkling of Chinese five spice on both sides.

Cook the chicken in a non-stick skillet set over medium high heat with a touch of oil for about 4 minutes on each side until fully cooked through and golden.

In a very large bowl, make the dressing by combining 1/4 cup of grape seed oil, 2 tbsp of rice vinegar, 2 tbsp of honey, 2 tbsp of peanut butter, 1 tbsp of mustard, 1 tsp of sesame oil, 1/4 tsp of Chinese five spice, 1/4 tsp of salt, 1/2 tsp of grated ginger, and 1 tsp of grated garlic. Whisk together until creamy and well combined.

Let the chicken cool, then shred it into bite-sized pieces using two forks or your hands.

Slice up 4 scallions, trimming the roots off and cutting them into small pieces.

Cut a 1 lb head of Napa cabbage into small ribbons, wash and dry it well.

Cut up 1 Roma heart into the same size pieces as the Napa cabbage, wash and dry it.

Grate 3 medium carrots with a mandolin to yield about 1 cup of shredded carrots.

Chop up 1/2 cup of fresh mint leaves.

To the dressing, add all the shredded chicken, scallions, shredded carrots, Napa cabbage, Roma heart, mint, and 1/2 cup of salted roasted peanuts. Toss to coat everything in the dressing and distribute the ingredients.

Optionally, add some Mandarin oranges at the end to avoid breaking them up when tossing.

Equipment Needed

Dietary

Allergens