Ina Garten, also known as the Barefoot Contessa, is well-known for her simple but delicious cooking that brings comfort and flavor to the table. His Chinese Chicken Salad is a delightful combination of textures and flavors combining juicy chicken, crunchy veggies, and a slightly sweet tangy dressing. This salad is great for a light lunch, picnic or as part of a larger meal. Here’s how to make Ina Garten’s Chinese Chicken Salad complete with hints to make sure your meal looks right every time.
Ina Garten’s Chinese Chicken Salad
| Course | Dinner |
|---|---|
| Cuisine | Asian |
| Difficulty | Easy |
| Servings | 4 servings |
| Prep Time | 20 minutes |
| Cooking Time | 40 minutes |
| Calories | 350 kcal |
| Total Time | 1 hour |
Ingredients
For the salad:
- Four boneless skinless breasts of birds
- Olive oil
- Kosher salt and freshly ground black pepper
- Half a pound snow peas, chopped
- 2 Yellow Potatoes, Juliend
- 2 scallions, thinly sliced
- 2 tablespoons white sesame seeds, toast
- 1/4 cup chopped almonds, crushed
- 1/2 cup washed cilantro leaves, coarsely chopped
For the dress:
- Fruit in oil 1/2 cup
- 1/4 cup proper soy sauce
- 1/4 cup rice wine vinegar
- Three pounds of honey
- 2 Clove garlic, insect
- 1 tablespoon peeled and grated fresh ginger
- 1 tablespoon sesame seeds
- 1/2 teaspoon crushed crimson pepper flakes (optional, for heat).
Instructions
Prepare the Chicken
Preheat the Oven: Start by means of preheating your oven to 350°F (175°C). This will make certain that your chicken breasts cook dinner frivolously and live juicy.
Season the Chicken: Place the chook breasts on a baking sheet coated with parchment paper. Brush them lightly with olive oil and season generously with kosher salt and freshly floor black pepper on both aspects.
Bake the Chicken: Bake the chook in the preheated oven till the inner temperature reaches 165°F (74°C). The chicken needs to be completely cooked, but still moist and soft.
Cool and Shred: Once cooked put off the bird from the oven and allow it to cool slightly. Then using two forks shred the bird into chunk-sized pieces. Set aside to chill absolutely.
Prepare the Vegetables and Nuts
Blanch the Snow Peas: Bring a small pot of salted water to a boil. Add the snow peas and blanch them for 1 to 2 minutes until they may be vibrant green and tender-crisp. Immediately transfer them to an ice bathtub to stop the cooking system. Once cooled drain and pat dry with paper towels.
Slice the Vegetables: Julienne the pink bell peppers into skinny strips and slice the scallions thinly at the diagonal. Set these aside at the side of the blanched snow peas.
Toast the Nuts: In a small dry skillet over medium warmness toast the sesame seeds and sliced almonds until they may be golden brown and aromatic about 3 to 4 minutes. Stir frequently to prevent burning. Remove from the heat and set apart to cool.
Make the Gauze
Mix the Ingredients: In a medium-sized bowl whisk collectively the vegetable oil, soy sauce, rice wine vinegar, honey, minced garlic, grated ginger, sesame oil, and overwhelmed purple pepper flakes (if the use of). Whisk till the dressing is clean and all of the elements are nicely mixed.
Taste and Adjust: Taste the dressing and alter the seasoning as essential as you may also want to add more soy sauce for saltiness, honey for sweetness, or purple pepper flakes for additional warmth.
Assemble the Salad
Combine the Ingredients: In a huge mixing bowl combine the shredded hen, blanched snow peas, julienned crimson bell peppers, and sliced scallions.
Add the Dressing: Pour the dressing over the fowl and veggies. Toss everything collectively lightly however thoroughly.
FAQs
1. Can I make the Chinese Chicken Salad ahead of time?
Yes, you can prepare the components ahead of time. Cook the chicken and chop the vegetables, but it’s best to toss everything together with the dressing right before serving to maintain freshness and crunch.
2. How do I store leftovers?
Store the leftover salad in an airtight container in the refrigerator. It will last for about 1-2 days. Keep the dressing separate to avoid the salad becoming soggy.
3. Can I use rotisserie chicken instead of cooking chicken breast?
Yes! Rotisserie chicken is a great shortcut. Simply shred or cube the chicken and add it to the salad for a quicker meal.
4. Can I substitute any of the vegetables?
Absolutely. You can replace or add vegetables like cucumbers, snap peas, or shredded carrots. Feel free to customize it based on your preferences or what’s in season.
5. Is the sesame-ginger dressing spicy?
Ina Garten’s sesame-ginger dressing is not typically spicy. However, if you prefer some heat, you can add chili flakes or a dash of Sriracha to the dressing.
6. Can I make the dressing in advance?
Yes, you can make the dressing ahead of time and store it in the fridge for up to 3-4 days. Shake or stir it well before using, as the oil may separate.
7. Can I make this salad vegetarian or vegan?
To make it vegetarian, omit the chicken and use tofu or tempeh as a substitute. For a vegan version, also replace the honey in the dressing with maple syrup or agave, and ensure any wonton strips or other garnishes are plant-based.