Chinese chicken salads come easy to smart cooks who stock Jade Sichuan Peanut Sauce or JADE Mekong Ginger Sauce in their pantry. With these sauces, you can instantly create salads like this one that feels just right for lunch or a light supper on a hot summer day.
Many versions of Chinese chicken salad exist. This one uses shredded Chinese napa cabbage as the base. Sliced celery contributes a crunchy bite to the chicken mixture. A flurry of summery fresh vegetable garnishes colorfully brighten and lighten the salad. Finish with a drizzle of JADE Sauce.
Jade Chinese Chicken Cabbage Salad
Fresh raw corn kernels add bits of natural sweetness. Remove husk and silk from one ear raw corn. Stand corn upright with thicker end down. With a sharp knife cut kernels off cob.
Use the steeping technique in this recipe to cook the chicken. Or use leftover cooked chicken.
Makes 3 or 4 main-dish servingsAbout 1/2 cup Jade Sichuan Peanut Sauce or Jade Mekong Ginger Sauce, or to taste 3 tablespoons rice vinegar 6 cups thinly shredded napa cabbage 2 to 3 cups coarsely shredded cooked chicken 1 1/2 cups thinly sliced celery 1/2 cup thinly sliced red onion, rinsed and drained About 1 cup fresh cut raw corn kernels (see above) 1 cup cherry tomatoes, cut in halves 1/3 cup chopped fresh cilantro
1. In a large bowl, mix 3 tablespoons Jade sauce and vinegar. Add cabbage and lightly mix together. Spread cabbage in a thin layer on a large rimmed platter or wide shallow bowl. Or spread equal portions on 3 or 4 dinner plates or wide shallow bowls.
2. In the same bowl (no need to wash), combine chicken, celery, onion, and 1/3 cup JADE Sichuan Peanut or Mekong Ginger Sauce. Mix lightly together. Mound the chicken mixture over cabbage in the center and sprinkle with corn, tomatoes, and cilantro. Drizzle with additional JADE Sichuan Peanut or JADE Mekong Ginger Sauce to taste.