We couldn’t stop eating this chicken salad
This salad of shredded chicken tossed with a colourful slaw of red bell pepper, green cabbage and carrot is designed to hold up well in the refrigerator, so it is an ideal make-ahead dinner, packed lunch or potluck party dish.
The key is to store its aromatic and Asianinspired dressing separately, then toss it with the salad within several hours, or right before serving, so components stay fresh-tasting.
Chicken and Vegetable Salad with Asian Dressing MAKES 4 SERVINGS
For the salad 1¼ pounds skinless, boneless chicken breast halves 1 teaspoon olive oil 1/8 tsp salt 1½ cups thinly sliced green cabbage 1 medium red bell pepper, seeded and thinly sliced 1 medium carrot, scrubbed well, and then cut into ribbons with a vegetable peeler ¼ cup packed cilantro leaves 16 large Bibb or Boston lettuce leaves, for serving For the dressing 3 tablespoons walnut oil or olive oil 3 tbsp unseasoned rice vinegar 2 tsp low-sodium soy sauce 2 tsp honey 1½ tsp toasted sesame oil 1 tsp finely grated peeled fresh ginger root 1 small clove garlic, minced ¼ tsp salt Pinch crushed red pepper flakes
Preheat the oven to 350 F. Place the chicken breasts between pieces of plastic wrap, then pound them to an even ½-inch thickness.
Arrange them in a single layer in a baking dish; drizzle both sides with the olive oil and season with the salt. Cover tightly with aluminum foil and bake (middle rack) for 20 to 30 minutes, or just until the chicken has cooked through (start checking at 20 minutes). Uncover and let cool. Refrigerate for one hour or up to three days. When you’re ready to assemble the salad, pull the chicken apart with your fingers into thin strips. (Alternatively, you could skip the cooking step and use 3 cups of meat pulled from a cooked rotisserie chicken.)
Combine the chicken, cabbage, bell pepper, carrot and cilantro in a mixing bowl.
Whisk together the walnut or olive oil, vinegar, soy sauce, honey, toasted sesame oil, ginger, garlic, salt and crushed red pepper flakes in a medium bowl to form an emulsified dressing. Pour over the salad and toss to coat evenly.
Serve in or alongside lettuce leaves, to be eaten taco-style.
Make ahead: The undressed salad components can be refrigerated a day in advance. The dressing may be refrigerated up to three days in advance.
Per serving: 330 calories, 34 grams protein, 9 g carbohydrates, 17 g fat, 2 g saturated fat, 105 milligrams cholesterol, 400 mg sodium, 2 g dietary fibre, 6 g sugar