Succulent Asian Chicken Salad with Caramelized Almonds
This refreshing and hearty Asian-inspired chicken salad combines succulent poached chicken with crisp vegetables, a creamy dressing, and delightful caramelized almonds. Perfect for a light lunch or as a side dish for gatherings, this recipe from the Firehouse Food cookbook by Terry Woo ensures the chicken remains tender and flavorful through a gentle poaching technique. Enhanced with a vibrant dressing of ginger and garlic, this salad is not only nutritious but also bursting with flavor, making it a delightful addition to your meal repertoire.
6
Servings
N/A
Calories
19
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (about 1 1/2 lbs total)
soy sauce
3 tablespoons
mayonnaise
1 cup
sugar
1 tablespoon
rice wine vinegar
3 tablespoons
sesame oil
2 tablespoons
additional soy sauce
2 tablespoons
cayenne pepper
1 pinch
garlic cloves, chopped
3
fresh ginger, peeled and minced
1 inch piece
fresh cilantro leaves
1 bunch (about 1 cup, leaves only)
butter
2 teaspoons
slivered almonds
1/3 cup
brown sugar
2 tablespoons
iceberg lettuce, chopped
1 head
medium carrots, peeled and grated
3
crisp chow mein noodles
1 1/2 cups
toasted slivered almonds
1/3 cup (or use bits from caramelized almonds)
sesame seeds, toasted
1 tablespoon
Instructions
1
Begin by poaching the chicken. Place the boneless skinless chicken breast halves in a medium saucepan. Add the 3 tablespoons of soy sauce and enough water to cover the chicken completely. Bring the mixture to a boil.
2
Once boiling, cover the saucepan and remove it from the heat. Let the chicken sit in the covered pot for 30 minutes to cook gently.
3
After 30 minutes, carefully remove the chicken breasts from the poaching liquid and set aside to cool. Reserve the poaching liquid for future use, if desired. Once cool, shred the chicken into bite-sized pieces.
4
Next, prepare the dressing. In a blender or food processor, combine the mayonnaise, sugar, rice wine vinegar, sesame oil, remaining 2 tablespoons of soy sauce, cayenne pepper, chopped garlic, minced ginger, and fresh cilantro leaves. Blend until the mixture is smooth and well combined. Refrigerate the dressing until you are ready to assemble the salad.
5
For the caramelized almonds, melt 2 teaspoons of butter in a small skillet over medium heat. Add the slivered almonds and sauté for about 2 minutes, or until they turn golden. Stir in the brown sugar and mix well. Spread the caramelized almonds onto a baking sheet to cool and harden.
6
To assemble the salad, in a large mixing bowl, combine the shredded chicken, chopped iceberg lettuce, grated carrots, and crunchy chow mein noodles. Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly.
7
Serve the salad in individual bowls, garnished with a generous handful of the caramelized almonds and a sprinkle of toasted sesame seeds for an extra touch of flavor and crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Succulent Asian Chicken Salad with Caramelized Almonds?
It is a refreshing and hearty salad featuring poached chicken, crisp vegetables, a creamy ginger-garlic dressing, and sweet caramelized almonds.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
What is the unique method for cooking the chicken?
The chicken is poached by bringing it to a boil in soy sauce and water, then letting it sit in the covered pot off the heat for 30 minutes to ensure it remains tender.
What ingredients are needed for the poaching liquid?
You need 4 boneless skinless chicken breast halves, 3 tablespoons of soy sauce, and enough water to cover the chicken.
How should the chicken be prepared after poaching?
Once the chicken has cooled, it should be shredded into bite-sized pieces for the salad.
What ingredients are in the creamy dressing?
The dressing consists of mayonnaise, sugar, rice wine vinegar, sesame oil, soy sauce, cayenne pepper, garlic, minced ginger, and fresh cilantro.
How is the salad dressing prepared?
All dressing ingredients are blended together in a blender or food processor until the mixture is smooth and well combined.
How do you make the caramelized almonds?
Melt butter in a skillet, sauté slivered almonds until golden, then stir in brown sugar and spread them on a baking sheet to cool and harden.
What vegetables are used in the salad base?
The salad base uses one head of chopped iceberg lettuce and three peeled and grated medium carrots.
What provides the crunch in this salad?
The crunch comes from crisp chow mein noodles, caramelized almonds, and toasted sesame seeds.
Is there any fresh herb in this recipe?
Yes, the recipe uses one bunch of fresh cilantro leaves, which are blended into the dressing.
What kind of vinegar is recommended for the dressing?
The recipe calls for 3 tablespoons of rice wine vinegar.
Can the poaching liquid be saved?
Yes, the instructions suggest reserving the poaching liquid for future use if desired.
How much ginger is required?
You will need a 1-inch piece of fresh ginger, peeled and minced.
Is this recipe suitable for meal prep?
Yes, the salad is tagged for meal prep and is ideal for a light lunch.
What type of lettuce should I use?
The recipe specifically calls for one head of iceberg lettuce, chopped.
Is the dressing refrigerated before serving?
Yes, the instructions recommend refrigerating the dressing until you are ready to assemble the salad.
How long does it take to sauté the almonds?
The slivered almonds should be sautéed for about 2 minutes before adding the brown sugar.
What is the total weight of the chicken breasts used?
The recipe uses 4 chicken breast halves, which is approximately 1 1/2 lbs total.
Who is the author of the cookbook mentioned in the description?
The recipe is from the Firehouse Food cookbook by Terry Woo.
How much soy sauce is used in total?
A total of 5 tablespoons of soy sauce is used: 3 for poaching and 2 for the dressing.
What is the heat source in the dressing?
The dressing includes a pinch of cayenne pepper for a subtle hint of spice.
How are the carrots prepared?
Three medium carrots should be peeled and then grated.
What are the final garnishes for the salad?
The salad is garnished with a generous handful of caramelized almonds and a sprinkle of toasted sesame seeds.
Can I use pre-toasted almonds?
While the recipe focuses on caramelized almonds, it notes you can use toasted slivered almonds or bits from the caramelized batch.
How much butter is needed for the almonds?
You will need 2 teaspoons of butter to sauté the almonds.
Is sesame oil included in the recipe?
Yes, the dressing requires 2 tablespoons of sesame oil for flavor.
How should the salad ingredients be combined?
Combine the chicken, lettuce, carrots, and noodles in a bowl, then drizzle with dressing and toss gently.
Is the chicken cooked over high heat the whole time?
No, it is brought to a boil and then removed from the heat to sit and cook gently in the covered pot for 30 minutes.
Is there a gluten-free option for this recipe?
The recipe is tagged as having a gluten-free option, though substitutions for soy sauce and chow mein noodles would be required.