Chicken is a popular protein in many Chinese dishes. The Chinese commonly flavor the bland taste of chicken with different seasonings and spices to create an exciting dish. This salad is easy to put together for an everyday supper and festive enough for Shabbos too.
- ¼ cup oil -
- scant ¼ cup wine vinegar -
- 2 Tbsp soy sauce -
- 2 Tbsp honey -
- ½ tsp ginger -
- 2 Tbsp sesame oil, opt. -
- ½ tsp dry mustard (1 tsp dry mustard = 1 Tbsp prepared mustard, so you can sub ½ Tbsp prep. mustard) -
- 1 pkg lettuce mix -
- chopped scallions, to taste -
- radishes, julienned or grated (unpeeled) -
- chow mein noodles -
- roasted peanuts -
- 1 piece broiled schnitzel, cut up (see note) -
Combine dressing ingredients — oil through mustard — and set aside. Arrange veggies on a plate; add broiled schnitzel pieces. Pour over dressing right before serving. Garnish with chow mein noodles and peanuts.
Note: Schnitzel can be marinated before, but this is optional. A marinade adds flavor, softens the chicken (or meat), and thereby shortens the grilling/cooking time. You can use one of your choice, or make your own by combining soy sauce, honey, crushed garlic, lemon juice, lemon zest, and water. For real gourmet taste (this is a little sweeter), use creme de casis, lemon juice, brown sugar, pickled cherries, salt, pepper, and sesame oil. Fresh chopped herbs, white wine, and garlic is delicious as well. Use your imagination and don’t be afraid to experiment.
IMPORTANT NOTE: Those of us who are privileged to live in Eretz Yisrael are sometimes challenged, during this year of shmittah, to find the veggies we want/need. Nevertheless, I’ve tried to make sure the pictures reflect the recipes exactly, i.e., same ingredients. However, if they don’t, at some point throughout this year, please understand. Thanks!.
This recipe was featured in Mishpacha Magazine's Family First, January 2008.