Chinese Chicken Salad
Start this meal the night before you plan to serve it. Complete step 1 the night before, step 2 1 to 2 hours before serving, and step 3 immediately before the dish hits the table.
INGREDIENTS | SERVES 6
- 1 3-pound rotisserie chicken
- ½ cup tamari sauce
- ½ cup macadamia nut oil
- ⅓ cup rice wine vinegar
- 1 teaspoon fresh ginger, grated
- ½ teaspoon garlic powder
- 1 teaspoon honey
- 4 cups raw broccoli florets
- 6 cups salad mix
- 4 stalks celery, diced
- 4 green onions, sliced on a slant
- 5 large radishes, thinly sliced
- 1 red bell pepper, seeded and sliced
- ½ cup unsalted macadamia nuts, toasted and chopped
Remove the skin from the chicken and discard; remove the meat from the bones and shred it. Put the chicken in a large salad bowl.
To make the dressing, put the tamari sauce, oil, vinegar, ginger, garlic powder, and honey in a jar with a tight-fitting lid; shake well to mix.
Pour ¼ cup dressing over the chicken; cover and chill overnight. Cover and refrigerate the remaining dressing.
The next day, 1–2 hours before serving, add the broccoli florets and ⅓ cup of the dressing; stir to mix and chill. Cover and refrigerate the remaining dressing.
To serve, add the salad greens, celery, green onions, radishes, and red pepper to the salad bowl. Pour the remaining dressing over the salad; toss lightly to mix. Divide the greens equally among individual chilled salad plates. Top each serving with toasted macadamia nuts.
