California Avocado Chinese Chicken Salad

California Avocado Chinese Chicken Salad Recipe - Delicious and Healthy

Region / culture: China | Preparation time: 2 hours | Cooking time: 15 minutes | Servings: 6

Introduction

California Avocado Chinese Chicken Salad is a delicious and refreshing salad that combines the flavors of tender chicken, crunchy lettuce, crispy rice sticks, and creamy California avocados. This salad is perfect for a light and healthy meal or as a side dish for a summer barbecue.

History

This recipe is a fusion of Chinese and Californian flavors, combining traditional Chinese ingredients like soy sauce and rice sticks with fresh California avocados. The creamy texture of the avocados adds a unique twist to the classic Chinese chicken salad.

Ingredients

0.5 cup sesame oil
0.5 cup cider vinegar
2 tbsp soy sauce
1 tsp salt
1 tsp garlic powder
2 lb (907 g) boneless chicken breasts, skinned, cooked and shredded
8 green onions, finely chopped
vegetable oil as needed
5 oz (142 g) rice sticks (mei fun)
4 oz (113 g) peanuts, finely chopped
2 heads iceberg lettuce, shredded
5 california avocados, seeded, peeled and sliced

How to prepare

In a small bowl, combine sesame oil, cider vinegar, soy sauce, salt, and garlic powder.
Set the mixture aside.
Place shredded chicken and onions in a large mixing bowl.
Reserve half a cup of the oil and vinegar mixture and add the remaining portion to the chicken and chopped onions.
Cover the bowl and refrigerate for two hours.
Pour 4 inches of vegetable oil into a deep skillet and heat it to 375°F (191°C) over medium heat.
Fry the rice sticks in small batches.
Remove them as soon as they are puffed.
Drain the fried rice sticks on paper towels.
In a medium bowl, toss the shredded lettuce with the reserved oil and vinegar mixture.
When ready to serve, combine the chicken, lettuce, rice sticks, and peanuts.
Top the dish with slices of California avocado.

Variations

Add sliced bell peppers or cucumbers for extra crunch and flavor.
Substitute cashews or almonds for the peanuts for a different nutty flavor.
Add a squeeze of lime juice or a sprinkle of cilantro for a fresh and zesty twist.

Cooking Tips & Tricks

Be sure to cook the chicken breasts until they are fully cooked and tender before shredding them for the salad.

- Frying the rice sticks in small batches ensures that they puff up evenly and become crispy.

- Tossing the shredded lettuce with the oil and vinegar mixture just before serving helps to keep the lettuce crisp and fresh.

Serving Suggestions

This salad can be served as a main dish for a light lunch or dinner, or as a side dish for a larger meal. It pairs well with grilled meats or seafood.

Cooking Techniques

Shred the chicken breasts using two forks for a quick and easy method.

- Fry the rice sticks in hot oil for a few seconds until they puff up and become crispy.

Ingredient Substitutions

Use white vinegar or rice vinegar instead of cider vinegar.

- Substitute tamari or coconut aminos for soy sauce for a gluten-free option.

- Use romaine lettuce or mixed greens instead of iceberg lettuce.

Make Ahead Tips

You can prepare the chicken and onions ahead of time and refrigerate them for up to 24 hours before assembling the salad.

- The oil and vinegar mixture can also be made in advance and stored in the refrigerator until ready to use.

Presentation Ideas

Arrange the sliced California avocados on top of the salad for a beautiful and colorful presentation. - Serve the salad in individual bowls or on a large platter for a family-style meal.

Pairing Recommendations

This California Avocado Chinese Chicken Salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a refreshing iced green tea.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the chicken and rice sticks in a skillet over low heat, being careful not to overcook the avocados.

Nutrition Information

Calories per serving

This recipe contains approximately 450 calories per serving.

Carbohydrates

This recipe contains approximately 25 grams of carbohydrates per serving.

Fats

This recipe contains approximately 30 grams of fats per serving.

Proteins

This recipe contains approximately 25 grams of proteins per serving.

Vitamins and minerals

California avocados are a good source of vitamins C, E, K, and B-6, as well as folate and potassium. The chicken in this recipe provides a good source of protein and iron.

Alergens

This recipe contains peanuts and soy sauce, which may be allergens for some individuals.

Summary

This California Avocado Chinese Chicken Salad is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

California Avocado Chinese Chicken Salad is a flavorful and nutritious dish that combines the best of Chinese and Californian cuisine. With its tender chicken, crunchy lettuce, crispy rice sticks, and creamy avocados, this salad is sure to be a hit at your next meal. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was browsing through an old cookbook that I had borrowed from a dear friend. As I turned the pages, a recipe caught my eye - California Avocado Chinese Chicken Salad. Intrigued by the combination of flavors and ingredients, I decided to give it a try.

I gathered all the necessary ingredients - fresh avocados, grilled chicken, lettuce, mandarin oranges, and a variety of nuts and seeds. The dressing called for soy sauce, sesame oil, rice vinegar, and ginger, among other things. As I mixed the dressing together, the aroma of the ingredients filled the kitchen, making my mouth water in anticipation of the finished dish.

Once everything was prepared, I tossed the salad together in a large bowl, making sure to coat every ingredient in the flavorful dressing. The colors of the salad were vibrant and inviting, with the bright green avocados standing out against the dark grilled chicken and the orange slices of mandarin oranges.

I took a bite of the salad and was instantly transported to a world of delicious flavors and textures. The creamy avocado paired perfectly with the juicy chicken, and the crunch of the nuts and seeds added a satisfying element to each bite. The dressing tied everything together, with its tangy and slightly sweet notes enhancing the overall taste of the dish.

I was hooked from the first bite, and I knew that this recipe would become a staple in my collection. Over the years, I have made the California Avocado Chinese Chicken Salad countless times, each time tweaking the ingredients and proportions to suit my taste. I have shared the recipe with friends and family, who have all raved about its deliciousness.

But the story of how I learned to make this salad goes beyond just the recipe itself. It is a story of discovery and exploration, of trying new things and embracing different flavors. It is a reminder that some of the best recipes come from unexpected sources, and that the joy of cooking lies in the process of creating something delicious from scratch.

As I sit here, reminiscing about that fateful day when I stumbled upon the California Avocado Chinese Chicken Salad recipe, I am filled with a sense of gratitude for the culinary adventures that have shaped my cooking journey. And I am grateful for the friends and family who have supported me along the way, tasting my creations and encouraging me to continue experimenting in the kitchen.

So here's to the recipe that started it all - a simple yet flavorful dish that has brought joy and satisfaction to many. May it continue to delight the taste buds of all who try it, and may it inspire others to embark on their own culinary adventures. Cheers to good food, good company, and good memories shared around the dining table.