Lunch Recipes

Chinese Chicken Salad

Chinese Chicken Salad



Chinese Chicken Salad

Serves: 4


1/4 cup Marukan organic rice vinegar
1 tablespoon San j tamari lite soy sauce
2 tablespoons fresh lemon juice
1 tablespoon Sun Luck hoisin sauce
1 tablespoon tangerine juice from a small tangerine
2 tablespoons Napa Valley organic olive oil
2 teaspoons Napa Valley organic sesame oil
1 1/2 tablespoons fresh minced ginger
2 cups shredded or diced Gelson’s organic rotisserie chicken breasts skin and bones discarded remaining chicken reserved for another use
3 large firm seedless tangerines
1 8 ounce bag Ready Pac salad mix of shredded cabbage red cabbage and carrots
2 cups Mann’s broccoli cole slaw
1 small organic red bell pepper thinly sliced into 1 inch matchsticks
3 scallions thinly sliced
1/4 pound fresh China peas cut on the bias into half inch slivers
2 cup fresh cilantro chopped
3 tablespoons Planter’s dry roasted lightly salted peanuts chopped
1 tablespoon sesame seeds toasted


Wisk together all the dressing ingredients in a measuring cup. Toss shredded chicken with 1/3 cup of the dressing and cool in the refrigerator while you prepare the salad.

Use a paring knife to cut ends off the tangerines so you see the flesh with no white pith remaining. Stand on one cut end and cut in downward strokes to remove the peel and white pith. Separate the segments and cut off the center pith, pulling the membrane off of the tangerine sections so only the tender orange flesh remains. Repeat with remaining tangerines.

In a salad bowl, combine the cabbage mix, broccoli slaw, bell pepper, mandarins, scallions, snow peas, and cilantro. Add the chicken and marinade to the salad. Rewisk the dressing and toss everything together. Sprinkle the top of the salad with chopped peanuts and sesame seeds.