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Heart & Vascular Center

Chinois Chicken Salad

 Serves: 4 Appetizer Salads or 2 Entrée Salads 

Nutrition Facts (per appetizer salad):

  Calories:
170
  Fat:
5.5 g
  Protein:
22 g
  Carbohydrate:   
8.5 g
  Fiber:
4 g 

Ingredients for Chinese Mustard Vinaigrette:

  • 1/2 tsp. Dry Chinese or English (Coleman’s) mustard
  • 1/8 c. rice wine vinegar
  • 1 1/2 tsp. light sesame oil
  • 1 tbsp. peanut oil
  • Salt & freshly ground black pepper

Ingredients for Chicken Salad:

  • 1 lb. boneless, skinless chicken breast
  • 2 small heads, or 1 medium head Napa cabbage
  • 2 c. romaine lettuce, cut into 1/4 in. julienne strips
  • 15 snow peas, cut into 1/4 inch julienne strips
  • 1 tbsp. sesame seeds, toasted
Directions:
  1. Prepare the vinaigrette.  Place all vinaigrette ingredients, except peanut oil, in a blender and blend until smooth.  Add peanut oil slowly, and correct the seasonings.
  2. Preheat the oven to 450° F.
  3. Spray nonstick pan with Pam and cook chicken breasts.
  4. Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them.  Slice the remaining cabbage into 1/4 in. julienne strips.
  5. Slice the breasts as fine as possible.
  6. Combine the chicken, cabbage, romaine, and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.
  7. Presentation:  Arrange the reserved Napa cabbage leaves around the edge of the serving plate.  Mound the salad in the center and sprinkle it with sesame seeds.

Recipe by: Chef Cary McDowell, Wolfgang Puck Catering

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