TODAY Cafe's Chinatown Chicken Salad
Universal Orlando Resort
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Rating:
4.37931 (29 rated)

This Chinese-inspired chicken salad uses cashews and cabbage for a delightful crunch that's balanced by grilled chicken and roasted shiitake mushrooms. When tossed in a zesty peanut-lime vinaigrette, the ingredients blend together for a lively lunch.

Ingredients

  • Salad

    • 1 ½ cups arugula
    • 1 cup radicchio, chopped
    • 1 cup cabbage, chopped
    • 1/4 cup bean sprouts
    • 2 tablespoons daikon sprouts
    • 2 tablespoons cashew nuts, whole or halved
    • 1 leftover grilled chicken breast, diced into bite-sized cubes
  • Roasted shiitake mushrooms

    • 1/4 pound shiitake mushrooms
    • Kosher salt, to taste
    • Black pepper, to taste
    • Olive oil
  • Peanut-lime vinaigrette

    • 1 tablespoon honey
    • 1 tablespoon Dijon mustard
    • 6 tablespoons canola oil
    • 2 tablespoons red wine vinegar
    • 2 tablespoons soy sauce
    • 1/2 tablespoon sesame oil
    • 1/2 teaspoon garlic, chopped finely
    • 1 pinch red pepper flakes
    • 1 1/2 tablespoon brown sugar
    • 1/8 teaspoon Chinese five spice blend
    • 1 1/2 teaspoon cilantro, finely chopped
    • 1/8 teaspoon ground ginger
    • 1/2 teaspoon Sriracha
    • 1 1/2 teaspoons creamy peanut butter
    • 1 1/2 teaspoons lime juice

Preparation

Roast the mushrooms:1. Preheat the oven to 400 degrees. 

2. Roughly chop the shiitake mushrooms and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper and toss to coat.

3. Put the tray in the oven and roast for 20 -30 minutes. Let the mushrooms cool completely before adding them to the salad. Make the dressing:  While the mushrooms are roasting, mix all of the salad dressing ingredients together. Store in the fridge until you’re ready to serve. 

Assemble the Salad:1. Place all salad greens in a mixing bowl.2. Add the bean sprouts, chopped chicken and drizzle with a few tablespoons of the vinaigrette. Toss until everything is mixed well.3. Plate the salad and garnish the greens with daikon sprouts and cashews.