Chicken and Sugar Snap Salad with Hoisin Vinaigrette

Amarante

Wed, Jan 18 2023, 12:50 pm

This was delicious and a great way to use up leftover chicken. Also if you just want an easy meal and get some cooked chicken at the store.

Chicken and Sugar Snap Salad with Hoisin Vinaigrette

Excerpt From: Ronnie Fein - Hip Kosher

Makes 4 servings

This is a good way to use leftover chicken. Mild chicken meat is a great foil for flavorful condiments like hoisin sauce and vinaigrette dressing. You can serve this salad warm or at room temperature.

4 cups cut-up cooked chicken
5 tablespoons vegetable oil
1 tablespoon chopped fresh ginger
6 thick scallions, chopped
2 cups cut-up shiitake mushroom caps
2 cups cut-up sugar snap peas
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar or white vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
Red pepper flakes, optional
1 tablespoon sesame seeds, toasted

Place the chicken in a bowl. Heat 2 tablespoons vegetable oil in a sauté pan. Add the ginger, scallions, mushrooms, and sugar snap peas. Cook for about 2 minutes or until the vegetables are slightly wilted but still crispy. Remove from the pan and add to the chicken. Combine the hoisin sauce, vinegar, remaining 3 tablespoons vegetable oil, soy sauce, and sesame oil and mix thoroughly until well combined. Pour the dressing over the chicken and vegetables. Sprinkle with red pepper flakes if desired. Toss the ingredients again and sprinkle the sesame seeds on top.