Chinese Chicken Salad in Lettuce Cups
Created by Susan Spungen
A twist on the ordinary salad!
Servings: Serves 10
  • 1/4 cup rice wine vinegar
  • 3 tablespoons peanut oil
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons honey
  • 2 teaspoons dry mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1 ' ' whole boneless skinless chicken breast
  • 5 to 7 large leaves of Napa cabbage , shredded
  • 1 red bell pepper , sliced into 1" strips
  • 4 scallions , thinly sliced
  • 1 tablespoon chopped cilantro
  • 3 heads Boston lettuce , leaves separated
  • 1 tablespoon black sesame seeds
  • Directions
    In a blender, emulsify vinegar, both oils, honey, mustard, soy sauce and salt.

    Place chicken in a pot of cold water and bring to a boil. Turn down heat and simmer 5 minutes. Remove from heat, cover and let stand 10 minutes. Remove chicken from pot and cool.

    Shred the chicken and place it in a bowl with cabbage, bell pepper, scallions and cilantro. Toss with emulsified dressing. Cover and marinate in refrigerator for at least 30 minutes.

    To serve, spoon 2 tablespoons of chicken salad into each lettuce leaf. Sprinkle with sesame seeds.


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