Asian Chicken Salad with Watermelon Rind Pickle
This fresh Asian Chicken salad sports summery and flavorful watermelon rind pickle in addition to the traditional ingredients.
Calories per serving: 285kcal
Ingredients
~~ -- For the Dressing -- ~~
- 1/4 teaspoon *Dry mustard
- 1 tablespoon Rice vinegar
- 1/2 teaspoon Coriander, ground
- 1/4 teaspoon Cinnamon, ground
- 1/4 teaspoon Anise, ground
- 1/2 teaspoon White pepper
- 1 teaspoon Ginger, ground
- 1/4 teaspoon Cayenne
- 1 teaspoon Soy sauce
- 1 tablespoon Sesame Oil, toasted
- 1/4 cup Peanut oil, recommended, but any flavorless oil will do
- 1 tablespoon Sesame seeds, toasted
~~ -- For the Salad -- ~~
- 1 head Romaine
- 1/2 cup Chicken, cooked and cut into bite size pieces
- 1/4 cup Bell pepper, minature sweet preferred
- 1/4 cup Carrot, grated
- 1 cup Mandarin Oranges
- 2 tablespoon Peanuts
- 1/4 cup Pickled watermelon rind, sliced
Instructions
- Mise en place
For the dressing
- Mix the coriander, cinnamon, anise, white pepper, ginger, and cayenne together in a small bowl and set it aside.
- Put the mustard in the bottom on a mixing bowl
- Add the rice vinegar.
- Add the sesame oil to the rice vinegar and stir.
- Add the spice mixture and whisk it around so it is thoroughly mixed in. With one hand holding the whisk, start slowly adding the oil in a slow, steady steam all the while whisking. Do this until the mixture thickens. Taste it and add the soy sauce.
- Taste it again and see if you need to add more of anything else.you need to add. Finally, add the seame seeds and stir to combine. You can refiregerate the dressing if you want.
To Make the Salad
- To make the salad, tear the lettuce into bite size pieces and slice the peppers into thin slices. Put the lettuce, peppers, carrots, oranges, peanuts and chicken into a large bowl. Toss with the dressing and garnish with the sliced watermelon rind pickles. Enjoy!
Notes
Candied ginger sliced very thinly goes nicely in this salad as well.
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