Crunchy Chinese Chicken Salad

My husband suggested Chow Mein noodles for next time, so I’ll probably buy some and see if they work out, though I usually think they taste like bad grease. Ugh. Perhaps I’ll fry up some fresh wonton skins instead… But really, I don’t think this salad needs them. The peanuts are sufficient enough for me.

Ingredients:

Note: I cook for 2. If you’re cooking for more, adjust accordingly.

1 cup green cabbage, shredded
1 cup red cabbage, shredded
2 cups bok choy, sliced, diced, torn, or however you like it
2 tbsp. cilantro
1-2 bone-in chicken breasts, shredded (see note in intro)
1-2 large carrots
1-2 celery ribs
peanuts (add a palm-full to individual plates so they don’t get soggy)

Dressing Ingredients:

1/8-1/4 cup olive oil
3-4 tbsp. sesame oil
6-8 tbsp. lime juice
1 tsp. cilantro, chopped
1 tbsp. fresh ginger, grated or food processed

Muddle all ingredients and let sit while you prepare the salad. Give a final vigorous stir before dressing the greens.

Guidelines:

If you’re using bone-in chicken breasts, heat a large saucepan of water over medium-high heat. Add salt and pepper. Once the water starts to boil, add the chicken breasts, turn the heat down, and simmer for 30-40 minutes, or until the meat pulls away from the bone easily. Remove from pan, let cool, shred.

Toss green cabbage, red cabbage, and bok choy with the cilantro.

Chop the celery and carrot. Add to cabbage and bok choy.

Add shredded chicken.

Toss all ingredients with the salad dressing.

Put on individual plates and top with peanuts.