Asian-y chicken salad ideas?
- mgb Apr 21, 2005 10:17 AM
Had a leftover rotisserie chicken in fridge and shredded it. Mixed it with tamari, sesame oil, lime juice, rice vinegar , garlic and scallion. It was okay. What should I have done?
How about Vietnamese Chicken Salad?
1 lb. shredded cabbage
1/2 lb. cooked, shredded chicken breast
1/4 C. thinly sliced shallots
1/2 C. chopped cilantro
2 scallions, thinly sliced
Dress it with:
2 Tbs (or more) fish sauce
3 Tbs. lime juice
2-4 minced cloves garlic
2-3 minced bird's-eye chilis, minced
Toss all of that together well and then top with chopped peanuts and fried shallots (you can find them in a jar in most asian markets)
actually.. I have to correct my previous post. I like the "cha-cha chinese chicken salad dressing" which i think is made by "soy-vay". the trader joe's brand dressing is good too, but I like the cha-cha better.
both of which are at trader joe's. the joe's dressing is usually by the other salad dressings. the cha-cha is by the marinades and olive oils typiccally.
How about cooking some linguine or Chinese noodles and stirring your sauce/seasonings into them first? Perhaps add some chili paste/flakes and tahini or peanut butter?? Also sliced green onions.
If you like fresh asparagus, that would be good lightly steamed (still crunchy) and sliced on the diagonal and added at the end along with the chicken.
Add to the sauce: peanut butter, wasabi, and cilantro. Toss with cucumber, celery, carrots, bell pepper--you know, crunchy stuff for textural interest. Good served on top of thick mung bean vermicelli (clear glass noodles).
As some others have suggested: cilantro.
I also agree that crunch would help---
julienne cucumber is an excellent choice.
also, a sprinkle of coarsely crushed dry unsalted peanut.
Also, consider cold prepackaged strips of jellyfish, sold ready-to-eat at your local Asian supermarket. They have more bite (almost crunchy texture) and saltiness than noodle.