When I read the recipe for this Chinese chicken salad in my Turbo Fire recipe book, I was leery. I don't care for cabbage in the least. But I figured it was worth a shot. If nothing else, I could pick out the chicken and other ingredients, and leave the cabbage for my husband to eat.
But napa cabbage isn't terribly cabbage-y. It tastes a lot like celery, which is probably why it's sometimes called celery cabbage.
Isn't that a pretty salad?
I thought so too, and it's so easy to make. Here's how I made mine.
Turbo Fire Chinese Chicken Salad
- 1 head napa cabbage (you can use green cabbage if you prefer)
- 2 boneless, skinless chicken breasts, about 6 ounces each
- 2 ounces water chestnuts, drained
- 2 ounces slivered or sliced almonds
- 2 ounces mandarin orange slices, drained
- 2 scallions, diced (optional)
- 1 tablespoon sesame oil
- 3 tablespoons canola oil (or you can substitute olive oil for a heartier dressing)
- 4 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1/2 tablespoon ground black pepper
Wash the head of cabbage and separate the leaves. Dry them thoroughly. You'll find the cabbage flower in the center of the head - I don't know if its edible, I always discard it.
Layer three or four leaves of roughly the same size. Then slice them into 1/4-inch slices.
Drain your water chestnuts and mandarin oranges, and measure out 2 ounces each of the oranges, water chestnuts, and almonds.
Toss everything in a bowl and refrigerate until ready to serve.
You have two options for cooking your chicken. You can poach the chicken breasts (boil them in water) with a tablespoon of salt for about 30 minutes, then shred it. Or you can grill the chicken and slice it into bite-sized pieces. It's all about personal preference, and whether or not the weather is conducive to grilling.
While the chicken is grilling, I whipped up the dressing. It's very simple. Just combine all dressing ingredients in a small bowl, cruet, or covered prep bowl, and mix it all up.
When you're ready to serve, toss the chicken and dressing with the rest of the salad. I like to reserve a bit of the dressing in case the salad needs a bit more on the plate. I didn't include scallions the first time I made this, but I can attest to their potency in this dish.
If you're making this salad as a lunch entree, you can get four servings out of it. For dinner, it can easily serve two people.