WKYT - Chef Walter - Recipes

Chinese Chicken Salad Monday, January 3, 2011


4 TBSP soy sauce, divided
2 tsp sesame oil, divided
1 lb skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 8 oz can sliced water chestnuts, drained
1 11 oz can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 tsp minced garlic
1 tsp minced ginger
2 TBSP canola oil
2 TBSP brown sugar
1 1/2 tsp chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted


Preheat oven to 350 deg. Combine 1 TBSP soy sauce and 1/2 tsp sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 20 to 25 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 TBSP soy sauce, vinegar, garlic, ginger, oil, 1 1/2 tsp sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 tsp toasted almonds.


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