I’m going to interrupt the Christmas baking posts with a salad.
Taido and I have been eating many variations of this salad over the years, ever since we first had Chinese Chicken Salad at the Cheesecake Factory in Chicago, many, many years ago.
I used to deep fry rice noodles to get that crunch on the top like you get in a restaurant, but this healthier version has evolved in which the crunchy element is sliced almonds. It’s also a lot simpler.
I also love and frequently make The Barefoot Contessa’s Chinese Chicken Salad, but again, this version is easy.
It is quick to throw together and always gathers compliments. In fact, I’m posting it today per request of a sweet friend.
Chinese Chicken Salad
6-8 cups spinach
2 avocados, cut into 1/2 inch chunks
1/4 – 1/2 cup sliced almonds
2 cups green beans, lightly blanched (still crunchy) then rinsed in cold water
6 clementines, peeled and sectioned
2 grilled chicken breasts
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons sunflower oil
2 tablespoons honey
1/2 teaspoon pepper
1 teaspoon salt
Mix dressing with an immersion blender. Combine salad ingredients. Toss with dressing just before serving.