Chi­nese chicken salad of­fers an en­tic­ing va­ri­ety of tastes

Sherbrooke Record - - CLASSIFIED - By Amer­ica’s Test Kitchen

With its juicy or­anges, ten­der chicken and a crunchy top­ping, Chi­nese chicken salad of­fers an en­tic­ing va­ri­ety of tastes and tex­tures. But many ver­sions seem to have lost their way, weighted down with gloppy sauces, lack­lus­tre chicken, sug­ary canned or­ange seg­ments and wa­tery greens.

We saw the po­ten­tial to re­cast this salad in a health­ier role by in­cor­po­rat­ing whole­some in­gre­di­ents. To start, we traded canned or­anges for fresh or­anges rich in vi­ta­min C and fiber. We cut out seg­ments to top our salad and used the re­main­ing juice as the ba­sis for a bright vinai­grette, which we en­livened with 3 ta­ble­spoons of fresh gin­ger, a pop of Asian chile-gar­lic sauce, and just a touch of honey for sweet­ness.

CHI­NESE CHICKEN SALAD Serv­ings: 6 Start to fin­ish: 1 hour

3 or­anges

1/3 cup rice vine­gar

3 ta­ble­spoons low-sodium sauce

3 ta­ble­spoons grated fresh gin­ger 1 ta­ble­spoon Asian chile-gar­lic sauce

1 ta­ble­spoon honey

3 ta­ble­spoons ex­peller-pressed canola oil

2 tea­spoons ex­peller-pressed toasted se­same oil

1 pound or­ganic bone­less, skin­less chicken breasts, trimmed of all vis­i­ble fat

1 small head napa cab­bage, cored and sliced thin

2 red bell pep­pers, stemmed, seeded, and cut into 2-inch-long match­sticks

1 cup fresh cilantro leaves 6 scal­lions, sliced thin

1/2 cup un­salted, dry-roasted soy peanuts, chopped

Cut away peel and pith from or­anges. Hold­ing fruit over large bowl, use par­ing knife to slice be­tween mem­branes to re­lease seg­ments; trans­fer seg­ments to sec­ond bowl and set aside. Squeeze juice from mem­brane into first bowl (juice should mea­sure 6 ta­ble­spoons).

Whisk vine­gar, soy sauce, gin­ger, chile-gar­lic sauce, and honey into or­ange juice in large bowl; trans­fer 1/2 cup or­ange juice mix­ture to 12-inch skil­let. Whisk­ing con­stantly, slowly driz­zle canola oil and se­same oil into re­main­ing or­ange mix­ture in bowl; set aside.

Bring or­ange juice mix­ture in skil­let to boil over medium-high heat. Add chicken, re­duce heat to medium-low, cover, and sim­mer un­til meat reg­is­ters 160 F, 10 to 15 min­utes, flip­ping half­way through cook­ing.

Trans­fer chicken to plate and let cool slightly. Us­ing 2 forks, shred chicken into bite-size pieces. Off heat, re­turn shred­ded chicken and any ac­cu­mu­lated juices into skil­let and let sit for 10 min­utes.

Add cab­bage, bell pep­pers, cilantro, and scal­lions to vinai­grette in bowl and toss to com­bine. Trans­fer to serv­ing plat­ter and top with shred­ded chicken, or­ange seg­ments, and peanuts. Serve.

Nu­tri­tion in­for­ma­tion per serv­ing: 326 calo­ries; 150 calo­ries from fat; 17 g fat (2 g sat­u­rated; 0 g trans fats); 55 mg choles­terol; 383 mg sodium; 21 g car­bo­hy­drate; 5 g fiber; 14 g sugar; 23 g pro­tein.

For more recipes, cook­ing tips and in­gre­di­ent and prod­uct re­views, visit https://www.amer­i­c­as­testk­itchen.com. Find more recipes like Chi­nese Chicken Salad in “Nu­tri­tious De­li­cious .”

(The As­so­ci­ated Press)

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