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    Chinatown Stuffed Mushrooms View Edit
    Chinese Chicken Salad View Edit
    Chinese Chicken Salad 2 View Edit
    Chinese Chicken Salad in Lettuce Cups View Edit

    Servings: Not specified

    Directions

    In a blender, emulsify vinegar, both oils, honey, mustard, soy sauce and salt. Place chicken in a pot of cold water and bring to a boil. Turn down heat and simmer 5 minutes. Remove from heat, cover and let stand 10 minutes. Remove chicken from pot and cool. Shred the chicken and place it in a bowl with cabbage, bell pepper, scallions and cilantro. Toss with emulsified dressing. Cover and marinate in refrigerator for at least 30 minutes. To serve, spoon 2 tablespoons of chicken salad into each lettuce leaf. Sprinkle with sesame seeds.

    Ingredients
    • 1/4 cup rice-wine vinegar
    • 3 Tbsp. peanut oil
    • 2 Tbsp. toasted sesame oil
    • 1 1/2 Tbsp. honey
    • 2 tsp. dry mustard
    • 1 tsp. soy sauce
    • 1/2 tsp. salt
    • 1 whole boneless, skinless chicken breast
    • 5 to 7 large leaves of Napa cabbage, shredded
    • 1 red bell pepper, sliced into 1" strips
    • 4 scallions, thinly sliced
    • 1 Tbsp. chopped cilantro
    • 3 heads Boston lettuce, leaves separated
    • 1 Tbsp. black sesame seeds

    Parsed from recipe text (no separate ingredient records).

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