Chin-wee-se Chicken Salad
When I first moved to Los Angeles, several of my friends were regulars at Chin
Chin restaurant, which is famous for its chinese chicken salad. One bite of this
crisp, crunchy, fresh salad and you’ll immediately understand why it’s so darn popular.
I’m
always trying to think of recipes that our entire family can eat together (this is yet another one of my tips for getting your little ones to eat since they love to have what mommy and daddy are having) and
this one is a winner in my house. This is one of those dishes that Kenya better
eat quick or Mommy and Daddy are definitely going to get to it first.
Steaming the chicken breast is the most complicated part — this recipe couldn’t be easier. You just
toss all the ingredients in a food processor and whiz it up. The salad
is packed with vitamin packed veggies and the dressing is almost creamy.
You would never imagine a toddler eating “salad,” but trust me,
this will change their minds.
Chin-wee-se Chicken Salad (Makes 8-10 Toddler Servings)
1 Chicken Breast
1 Large Carrot, peeled and cut into chunks (or 1 cup shredded carrots)
1 Cup Napa Cabbage (about 6 leaves)
1/2 Cup Red Bell Pepper
2 Tbsp Cilantro
2 Tsp Toasted Sesame Seeds
1. Place the chicken breast in a steamer pot over boiling water. Cook for 8 minutes or until cooked through.
2. Cool and cut into chunks.
3. Place all the ingredients in a food processor and pulse until all the in the ingredients are in small bite size pieces and combined.
4. The chin-wee-se chicken salad in a bowl and combine with the dressing to taste.
5. Serve.
Dressing (makes 1/4 cup)
1/2 Tsp Sesame Oil
1 Tbsp Braggs (tamari or soy sauce)
1/2 Tsp Ginger, chopped
1 Tbsp Rice Vinegar
1 Tbsp Almond Butter
1 Tbsp Vegannaise (or mayonnaise)
2 Tbsp Oil
1 Place all the ingredients in a food processor and puree.
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