Chinois Chicken Salad with Chinese Mustard Vinaigrette

By KDHarmon

Ingredients

• Chinese Mustard Vinaigrette:
• 1/4 cup rice vinegar
• 2 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons dry Chinese or English mustard
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons peanut oil
• Chicken Salad:
• 4 cups shredded cooked skinless breast chicken meat (from a leftover or store-bought roast or rotisserie chicken or other recipe)
• 4 cups shredded Napa cabbage
• 2 cups shredded iceberg or romaine lettuce
• 1 cup julienned snow peas
• 1 cup shredded carrot
• 1/4 cup thinly sliced pickled sushi ginger, drained and cut into thin julienne strips
• 1 tablespoon black or white sesame seeds
• 1 scallion, trimmed and cut diagonally into thin slices

Details

Adapted from cbs.com

Preparation

Step 1

Chinese Mustard Vinaigrette:
In a blender or a food processor fitted with the stainless-steel blade, combine the rice vinegar, honey, soy sauce, sesame oil, dry mustard, and a little salt and pepper. Blend or process until smooth.

With the machine running, drizzle in the peanut oil to form a thick, smooth dressing. Taste the vinaigrette and adjust the seasonings, if necessary. Transfer the vinaigrette to a bowl and set aside.

Chicken Salad:
In a large bowl, combine the chicken, cabbage, lettuce, snow peas, carrot, and ginger.

Toss with enough of the vinaigrette to coat all the ingredients well.

Mound the salad mixture on chilled serving plates. Garnish with sesame seeds and scallions and serve immediately.

Makes 4 servings.