Column A Chicken Salad
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Most Chinese restaurants have menus set up where you choose from meals in different columns. There's usually one column that has all my favorite choices...and this Chinese-flavored salad sure is number one with me!
What You'll Need
- 2 cups water
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 4 cups shredded iceberg lettuce (½ of a small head)
- 4 cups shredded red cabbage (½ of a small head)
- 1/2 cup sliced scallions (about 3 scallions)
- 1/4 pound snow peas, ends trimmed and halved
- 1 medium-sized red bell pepper, cut into julienne strips
- 5 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 1/4 cup soy sauce
- 3 tablespoons cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
What to Do
- In a medium-sized saucepan, bring the water to a boil. Add the chicken and reduce the heat to medium. Cook for 15 to 20 minutes or until the chicken is cooked through.
- Remove the chicken from the water, pat dry with a paper towel, and allow to cool. Slice the cooled chicken crosswise into 1/4-inch strips and place in a large salad bowl. Toss in the lettuce, cabbage, scallions, snow peas, and red pepper.
- In a small bowl, whisk together the dressing ingredients: the vegetable oil, sesame oil, soy sauce, cider vinegar, garlic power, and black pepper, until well mixed. Pour the dressing over the salad and toss immediately before serving.