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Asian Chicken Salad with Lemon Peanut Ginger Dressing

Asian Chicken Salad with Lemon Peanut Ginger Dressing

It’s hard to beat a cold, crisp salad during warm summer days and this one starts your week off in a most  delicious way. Loaded with chicken plus a handful of garden goodness all tossed in a tangy and nutty citrus dressing, it’s a tantalizing mix of color and flavor!

I frequently have friends reach out for recipes – which I love! It often stirs a memory and sends me digging through my files and cookbooks for both old and new ideas to whip up. This is an updated version of an old recipe in my files. While I loved the original, it seemed the volume could be turned up a notch or two, starting with the dressing. A great dressing starts with a great extra-virgin olive oil. I love Olio Santo and it blends beautifully into this dressing along with a rich sesame oil. Add in a light, lively rice vinegar and fresh lemon notes using both the juice and zest. Both brighten the dressing in a refreshing way.

For a punch, use both ground and fresh ginger plus a dash of heat from sriracha sauce.

Then deepen the flavors and up the nuttiness with a scoop of peanut butter, bringing a rich, creaminess to the dressing.

Toss chunks of shredded chicken into a bed of Napa cabbage, sweet red bell pepper, crispy snow peas, and scallions sprinkled with toasted almonds, sesame seeds and Raman noodles.

It’s a colorful, it’s tasty and it’s a delightfully easy feast!

Asian Chicken Salad with Lemon Peanut Ginger Dressing

For the Lemon Peanut Ginger Dressing:

¾ cup olive oil

2 tablespoons sesame oil

6 tablespoons rice vinegar

1 teaspoon sriracha sauce

Zest of 1 lemon, about 1 teaspoon

Juice from 1 lemon, about 2 to 3 tablespoons

½ teaspoon ground ginger

1-1/2 tablespoon chopped fresh ginger

½ teaspoon chopped garlic

¼ cup peanut butter

4 tablespoons sugar

¼ teaspoon freshly cracked black pepper

½ teaspoon kosher salt

½ teaspoon Thai ginger salt*

Pour the olive oil along with the sesame oil into a blender.

Add the rice vinegar and the sriracha sauce. Toss in the lemon juice and zest.

Add the ground ginger, fresh ginger and garlic along with the peanut butter, sugar, black pepper, kosher salt and ginger salt.

Process starting on low for about 10 seconds then on medium-high until blended, about 20 to 30 seconds.

Makes 1-3/4 cup dressing.

*Thai ginger salt can be found in specialty food markets and online. If you can’t locate it just use 1 teaspoon kosher salt.

For the salad:

4 cups poached or roasted chicken breast:

1 head Napa cabbage, chopped – about 4 to 6 cups

6 scallions, sliced thin

1 red bell pepper, sliced

2 cups snow peas, blanched for 1 minute in boiling water then cooled in an ice bath

4 tablespoons toasted slivered almonds

6 tablespoons toasted sesame seeds

2 packages Raman noodles, uncooked and broken into smaller pieces

In a large bowl or on a large platter combine the chicken along with the cabbage, scallions, bell pepper, snow peas, slivered almonds, sesame seeds and Raman noodles.

Top with about 1 cup of the Lemon Peanut Ginger Dressing. Toss to coat well.

To toast sesame seeds, place them in a skillet over medium heat. Cook, stirring frequently until golden in color – about 8 minutes.

Serves 4 to 6.

Asian Chicken Salad with Lemon Peanut Ginger Dressing, courtesy of Preserving Good Stock

August 5, 2019
: Makes 1-3/4 cups dressing, salad serves 4 to 6.

Loaded with chicken plus a handful of garden goodness all tossed in a tangy and nutty citrus dressing, it’s a tantalizing mix of color and flavor!

By:

Ingredients
  • For the Lemon Peanut Ginger Dressing:
  • ¾ cup olive oil
  • 2 tablespoons sesame oil
  • 6 tablespoons rice vinegar
  • 1 teaspoon sriracha sauce
  • Zest of 1 lemon, about 1 teaspoon
  • Juice from 1 lemon, about 2 to 3 tablespoons
  • ½ teaspoon ground ginger
  • 1-1/2 tablespoon chopped fresh ginger
  • ½ teaspoon chopped garlic
  • ¼ cup peanut butter
  • 4 tablespoons sugar
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon Thai ginger salt*
  • For the salad:
  • 4 cups poached or roasted chicken breast:
  • 1 head Napa cabbage, chopped – about 4 to 6 cups
  • 6 scallions, sliced thin
  • 1 red bell pepper, sliced
  • 2 cups snow peas, blanched in boiling water for 1 minute then chilled in an ice bath
  • 4 tablespoons toasted slivered almonds
  • 6 tablespoons toasted sesame seeds
  • 2 packages Raman noodles, uncooked and broken into smaller pieces
  • In a large bowl or on a large platter combine the chicken along with the cabbage, scallions, bell pepper, snow peas, slivered almonds, sesame seeds and Raman noodles.
  • Top with about 1 cup of the Lemon Ginger Dressing. Toss to coat well.
Directions
  • Step 1 For the Lemon Peanut Ginger Dressing:
  • Step 2
  • Step 3 Pour the olive oil along with the sesame oil into a blender.
  • Step 4 Pour in the rice vinegar, the sriracha sauce, the lemon juice along with the zest.
  • Step 5 Add the ground ginger, fresh ginger and garlic along with the peanut butter, sugar, black pepper, kosher salt and ginger salt.
  • Step 6 Process starting on low for about 10 seconds then on medium-high until blended, about 20 to 30 seconds.
  • Step 7 *Thai ginger salt can be found in specialty food markets and online. If you can’t locate it just use 1 teaspoon kosher salt.
  • Step 8 For the salad:
  • Step 9 4 cups poached or roasted chicken breast:
  • Step 10 1 head Napa cabbage, chopped – about 4 to 6 cups
  • Step 11 6 scallions, sliced thin
  • Step 12 1 red bell pepper, sliced
  • Step 13 2 cups blanched snow peas
  • Step 14 4 tablespoons toasted slivered almonds
  • Step 15 6 tablespoons toasted sesame seeds
  • Step 16 2 packages Raman noodles, uncooked and broken into smaller pieces
  • Step 17 In a large bowl or platter combine the chicken along with the cabbage, scallions, bell pepper, snow peas, slivered almonds, sesame seeds and Raman noodles.
  • Step 18 Top with about 1 cup of the Lemon Peanut Ginger Dressing. Toss to coat well.
  • Step 19 To toast sesame seeds, place them in a skillet oven medium heat. Cook, stirring frequently until golden in color – about 8 minutes.

 



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