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Shanghai Chicken Salad Recipe

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The wonderful combination of ginger, soy sauce, and sesame oil give this salad an oriental flair.
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Servings:
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Ingredients
  • 1/2 cup rice vinegar
  • 1/3 cup plus 3 tablespoons soy sauce
  • 1/2 cup hoisin sauce
  • 1 1/2 tablespoons grated fresh ginger
  • 1/4 cup toasted sesame oil
  • 1 1/2 pounds boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1/2 head Napa cabbage, shredded
  • 1 large red bell pepper, thinly sliced
  • 1 bunch scallions
  • 1 cup chow mein noodles
Directions
PREP
20 mins
COOK
15 mins
READY IN
1 hr
  • In a medium bowl, whisk vinegar, 3 tablespoons of soy sauce, hoisin sauce, ginger, and sesame oil together.
  • Place chicken in a single layer into a roasting pan. Pour 1/2 cup of the vinegar mixture over chicken; reserve remaining vinegar to use as a dressing. Add remaining 1/2 cup soy sauce and 3 cups of water to the roaster. Bring to a boil over medium high heat on stove top. Cover, reduce heat and simmer chicken until done. (Approximately 10 minutes)
  • Transfer chicken to a plate and refrigerate until cool.
  • Shred chicken and place in a large salad bowl. Add 2 tablespoons of dressing, salt and pepper, and toss. Add cabbage, bell pepper, scallions, and remaining dressing and toss. Sprinkle with chow mein noodles.
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