Chinese chicken salad with hoisin vinaigrette from The Best 30-Minute Recipe: Want to Serve Your Grandmother's Chicken and Roast Potatoes Tonight But Don't Have a Grandmother's Schedule? We Streamlined This Dish and 300 More to Be on Your Table in 30 Minutes or Less by Cook's Illustrated Magazine

  • scallions
  • soy sauce
  • bean sprouts
  • red peppers
  • chicken breasts
  • fresh ginger
  • hoisin sauce
  • rice vinegar
  • chow mein noodles
  • green cabbage

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sldoug on March 12, 2016

    Made again March 2016. I used two chicken breasts plus some chicken I'd already cooked and it came out to around 1.75 pounds. I couldn't get a hold of sprouts so I used jicama for a light, sweet crunch. I only made one batch of dressing so I tried to follow the veggie amounts, but in the end I probably used more like 1.5 cups of jicama, 5 cups of cabbage, and my bell pepper was pretty huge, but the dressing was still just right for all of it. I served the salad wrapped in whole wheat tortillas (burrito size) and everyone really liked the wraps (even those who hadn't liked the salad on its own).

  • sldoug on November 26, 2015

    Made October 2015. Followed the recipe but I had a lot more chicken so I increased the vinaigrette by a third. The flavors were great and one of my sons loved it. I think it would also be great in a wrap.

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