Chinese Chicken Salad
Holly Le Du
Recipe developed for La Tourangelle by Holly Le Du from Bloomingdale’s
- 2 chicken breasts, boneless, skinless
- Salt and Freshly ground black pepper to taste
2 tablespoons La Tourangelle Peanut Oil
- ½ head Napa cabbage
- 1 head radicchio
- 2 scallions, mostly green, julienned
- 1 large shredded carrot
- ¼ cup fresh ginger, julienned
- 2 tsp toasted sesame seeds
- Chinese Vinaigrette, recipe follows
- 1 cup chopped roasted peanuts
- 1 bunch Cilantro, plucked with stems discarded
1 egg yolk
2 teaspoons dry Chinese mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
4 tablespoons La Tourangelle Sesame oil
1 tablespoons La Tourangelle Peanut Oil
Freshly ground black pepper
1 1/2 tablespoons honey
- Preheat the oven to 450 degrees F.
Season the chicken breast on both sides with salt and pepper. Heat a large sauté pan over medium heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken and cook for 4 minutes, on each side.
Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes.
While the chicken is in the oven, prepare the salad. Strip the cilantro leaves off the stems and put in a small bowl and refrigerate. Shred the carrot, and then julienne the scallions and the ginger.
Remove the chicken from the oven and cool enough to handle. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well.
Add the greens and a little more vinaigrette and toss until everything is well coated. Place a small mound of greens on each plate. Top with a sprig of cilantro, and peanuts.