2nd best Chinese Chicken Salad

My Quay Lo told me that his daughter’s mum makes one of the best Chinese Chicken Salad that he has ever tasted.  I have yet to get the recipe from her. It aroused my curiosity of how a Quay Lo Chinese chicken salad taste like. So I googled the web and I found this recipe from Ellie Krieger. As usual, I made some modification and I am very happy with the result.  Wow! this salad is very refreshing and tasty and I assures you that this will please our Asian palette. However, I will still try to get the recipe from Darlene because I know it must taste better than this because when my Quay Lo speaks so highly of her salad, it MUST be TOP NOTCH! You know it is so true that when you had the best, you will not want the 2nd best.  Perhaps when we visit USA next and when we get together, we might request her to make this salad for us? This reminded me of our get together during our last visit. We had so much fun at the Japanese Restaurant. The food was SOOO delicious and all of us were SOOO stuffed. Fond memories are very precious! Got to do that again soon! 

For now, take a look at this 2nd best in my Quay Lo's book...

Chinese Chicken Salad

Largely adapted from Ellie Krieger at Food Network.com with modification

Ingredients:

4 tbs soya sauce, divided

2 tsp sesame oil, divided

2 tsp toasted sesame

1 lb skinless, boneless chicken breasts

1/2 head napa cabbage, thinly shredded (about 6 cups)

1/4 head red cabbage, shredded (about 2 cups)

1 large carrot, shredded (about 2 cups)

3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)

300g toasted chestnuts

4 oranges, sliced

1/3 C lemon juice

2 tsp minced garlic

2 tsp minced ginger

2 tbs sunflower oil

2 tbs brown sugar

1 1/2 tsp thai sweet chilli sauce

1/4 C toasted cashew nuts

Method:

Preheat oven to 350 degrees F. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil. Brush onto chicken breasts and place into a baking dish. Bake for about 13 to 15 minutes. Remove from oven and cool completely before cutting into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, toasted chestnuts, orange slices and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce lemon juice, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and mix well. Top each serving with roasted cashew nuts.

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