Chinese Chicken Salad
SKU:
Not sure why it's called Chinese chicken salad, but it definitely reflects the mixed-plate-ness of Hawaii food: Asian cabbage, all-world veggies, American peanut butter and vinegar, and Hawaii crunchies.
Clear chicken flavor with fresh, crisp vegetables balanced by a creamy, sweet/salty dressing. Clean, tangy, and smooth.
Clear chicken flavor with fresh, crisp vegetables balanced by a creamy, sweet/salty dressing. Clean, tangy, and smooth.
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Ingredients
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1 package of boneless, skinless chicken thighs
(4-6 pieces, about one pound) 1 head of won bok (aka, napa cabbage) 1 red pepper, very thinly sliced into strips 3-4 few handfuls of shredded carrot 1 bunch of green onions, finely chopped 1 bunch of cilantro, finely chopped Roasted sesame seeds |
Dressing
3T peanut butter, smooth or chunky, doesn’t matter 3/8 (1/4 plus 1/2 of the quarter cup) raw sugar 1/4 cup American vinegar 2T shoyu About 1/2 cup canola oil 1 package of wonton chips (3.5 ounces) OR 1 package one-ton chips (4 ounces) if you can get them Black pepper to taste |
What To Do
Steam chicken. Do not add salt or pepper because the dressing has lots of flavor. Let cool and shred. This can be done a few days ahead, and then stored in the fridge.
Finely chop the won bok into ribbons and toss into a large salad bowl. Add sliced red peppers, shredded carrots, green onions, and cilantro. Toss in roasted sesame seeds to your liking.
To make the dressing whisk together everything except oil and pepper. The peanut butter will be clumpy, so the whisk is best to break everything up to make it smooth. Whisk in the canola oil slowly until the dressing is the consistency of runny ice cream, give or take a half cup.
Add dressing in increments and toss. Stop when everything is just coated. Add wonton chips and pepper to taste and toss again. Eat and be happy.
Finely chop the won bok into ribbons and toss into a large salad bowl. Add sliced red peppers, shredded carrots, green onions, and cilantro. Toss in roasted sesame seeds to your liking.
To make the dressing whisk together everything except oil and pepper. The peanut butter will be clumpy, so the whisk is best to break everything up to make it smooth. Whisk in the canola oil slowly until the dressing is the consistency of runny ice cream, give or take a half cup.
Add dressing in increments and toss. Stop when everything is just coated. Add wonton chips and pepper to taste and toss again. Eat and be happy.
Notes and Talking Story
- Round (not-Asian) cabbage also works, but I prefer the crispier won bok.
- Do not recommend swapping in Costco chicken because it will make things too salty.
- I was a little skeptical making peanut butter the base of the dressing, but it works so well.
- One-ton chips are a play on words for Won Ton, and still made in Hawaii by a local family-owned business.
- All the below-consulted recipes recommend Japanese vinegar, but I opted for American vinegar because otherwise things get too sweet.
- I consulted cookbooks from a Japanese Buddhist Temple in California, my Mom's American Episcopalian church in Hawaii, and a 1984 Leeward (O’ahu) Community College Staff, among, and they all refer to this as Chinese Chicken Salad. Maybe we can come up with a more accurate name?