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Chinese Chicken Salad

Tummy.Tucker's picture
Ingredients
  Canned no sugar added pineapple chunks 1⁄2 Cup (8 tbs), drain and reserve juice
  Rice vinegar/Cider vinegar 1 Tablespoon
  Soy sauce 1 Tablespoon
  Dijon mustard 1⁄2 Teaspoon
  Peanut oil/Vegetable oil 1 Teaspoon
  Five spice powder 1 Dash
  Chicken breasts 6 Ounce, skinned and boned cooked, cut into thin strips
  Shredded lettuce 2 Cup (32 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs) (Scallions)
  Coarsely chopped fresh parsley 2 Tablespoon
  Sliced red bell pepper 1⁄4 Cup (4 tbs)
  Canned sliced water chestnuts 1 1⁄2 Ounce, drained
  Green onion 1 Medium, trimmed and cut lengthwise into 4 thin strips (Scallion)
  Toasted sesame seed 1 Teaspoon
Directions

MAKING
1) In a medium glass or stainless-steel bowl add reserved pineapple juice, vinegar, soy sauce, mustard, oil, and five-spice powder. Mix thoroughly.
2) Mix chicken and toss to coat.
3) Cover with plastic wrap and refrigerate for 1 hour.
4) Toss the mixture gently.
5) In a bowl mix lettuce, sliced scallions, and parsley.
6) Toss the mixture to combine.
7) Cover with plastic wrap and refrigerate.

SERVING
8) Arrange serving platter with lettuce mixture.
9) Fill chicken mixture onto lettuce mixture.
10) Top with pineapple chunks, bell pepper, and water chestnuts.
11) Garnish with scallion strips and sprinkle sesame seed over it.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
55 Minutes
Servings: 
4

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