This Asian influenced chicken salad is crackling, fresh and alive with flavor. Taylor and I used our Salt and Pepper Chicken Breasts in a salad that features cooling batons of english cucumber, crispy yellow bell peppers and crunchy Chow Mein noodles. The Hoisin Ginger Lime vinaigrette adds big flavor to this chicken salad. The combination is light and yet deceptively satisfying whether you eat it as a sandwich, in a lettuce wrap, or straight off of a spoon!
Hoisin Lime Chicken Salad
Serves 6 to 8
For the Chicken Salad:
6 cups cooked chopped chicken breasts (we used Salt and Pepper Chicken Breasts)
1 1/4 cup english cucumbers, cut into 2″ batons
3/4 cup yellow bell pepper, chopped
1/2 cup chopped fresh parsley
1/3 cup chopped scallions, white and green part
1/3 cup chopped shallots
2 1/2 cups crispy Chow Mein noodles
salt and pepper to taste
For the Hoisin Ginger Lime Vinaigrette:
1/4 cup hoisin sauce with garlic
2 Tablespoons fresh lime juice
1 Tablespoon plus 1 teaspoon garlic chili sauce
1 Tablespoon toasted sesame oil
1 Tablespoon fresh grated ginger
1 Tablespoon rice wine vinegar
1 Tablespoon low sodium soy sauce
1 teaspoon fresh grated lime zest
1/2 cup peanut oil (or other vegetable oil)
1. Put the chicken, cucumbers, bell pepper, parsley, scallions and shallots into a large bowl. Toss the ingredients until they are well mixed. Set the bowl aside.
2. To make the vinaigrette, put the hoisin, lime juice, garlic chili sauce, sesame oil, grated ginger, rice wine vinegar, soy sauce and lime zest into a small bowl. Stir until the ingredients are well blended. Using a whisk, stir the hoisin mixture while adding a slow stream of the peanut oil. Continue whisking until all the oil is added.
3. Pour the vinaigrette over the chicken salad. Toss the salad until all the ingredients are well blended. Add the chow mein noodles to the salad and toss until blended. Add salt and pepper to taste to the chicken salad, if desired. Chill the Hoisin Ginger Lime Chicken Salad for 20 minutes in the refrigerator (or longer) and serve.
©Recipe Sally James Mathis
©Photography Taylor Mathis