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Crunchy Chicken Salad

Web20.Chickens's picture
Ingredients
  Asian sesame 2 Tablespoon
  Asian sesame oil/Hazelnut oil 2 Tablespoon
  Rice vinegar/Mirin 1⁄4 Cup (4 tbs) (Or More To Taste)
  Chili paste with garlic 3 Teaspoon
  Cooked chicken pieces 4 Cup (64 tbs) (Bite-Size Pieces)
  Cooked chicken 4 Cup (64 tbs) (In Bite-Size Pieces)
  Asian pears/Cornice pears 2 Medium, peeled and cut into small dice
  Canned sliced water chestnuts 8 Ounce, chilled, drained, and patted dry (1 Can)
  Salt 1 Teaspoon
  Watercress 3 Bunch (300 gm)
Directions

1. Combine the oil with the vinegar and chili paste in a mixing bowl. Add the chicken, pears, and water chestnuts, and toss to combine well. Season with the salt. Taste and adjust the seasoning, adding more chili paste or vinegar, if you wish.
2. Discard the watercress stems; then rinse the leaves and pat dry.
3. To serve the salad, arrange a wreath of water- cress leaves on each plate and pile the salad in the center—or mix the watercress right into the chicken salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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