I’m back with another salad for one; this time, it’s one of my all-time favourites, Chinese chicken salad. I think I have been making this salad for over 20 years, but I have always made it for a large crowd. Therefore, I have never sized it down to one serving. The salad part is easy enough, but bringing the dressing down to one serving, which I am enjoying about this series, can be a little more tricky. I think that variety is essential for you to want to enjoy a salad for lunch, and let’s face it, nobody wants a bunch of different salad dressings in their refrigerator, so its essential to learn to make a variety of dressings and make it for one so you don’t have so much clutter in your refrigerator.
So let’s get started in making this delicious Chinese chicken salad.
The dressing is relatively easy, but there is one ingredient that might require a trip to a specialty store. I used sweet miso in the dressing I purchased at Whole Foods. It can be used in soup stocks, dressings, stir fry etc.
Delightful Chinese Chicken Salad Recipe
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ½ teaspoon soy sauce low-sodium
- ½ teaspoon sweet miso
- ¼ teaspoon ginger root grated
- ¼ cup almond slivers roasted
- 2 cups napa cabbage shredded
- 1 medium carrot peeled and julienned
- 1 stalk celery chopped
- ¼ cup edamame shelled
- 1 stalk green onion chopped
- 2 medium mandarine oranges
- ¼ cup chicken cooked and sliced
- In a small pan, add the almonds and cook over medium heat. Keep a close eye on them because they can burn very quickly.
- Once they turn golden brown, set them aside to cool.
- Place the edamame in hot water to defrost.
- In a small bowl, add all the ingredients for the dressing. Whisk together and set aside.
- For the salad, chop the cabbage, carrots, celery and green onion. Slice the mandarin orange when you are ready to eat your salad.
- Bring it all together, toss the salad and dress with the dressing.