Source: LCBO Food & Drink Spring 2008
Region: China
Rating: Untried
This salad routinely appears on West Coast restaurant menus – and at potlucks! Pick up a roasted chicken at the grocery store. Busy Marilyn Faso substitutes a can of drained mandarin oranges for the fresh segments.

Yields1 Serving

1 cooked whole chicken, or 3 to 4 large cooked breasts

3 naval oranges

¼ cup rice-wine vinegar (not "seasoned")

1 tbsp sugar

2 tbsp canola oil

1 tbsp tamari or soy sauce

1 tsp grated fresh ginger, or 1/4 tsp dried

1 tsp sriracha or other hot sauce

½ tsp dark sesame oil

12 cups shredded romain lettuce

1 cup slivered or sliced almonds, toasted

2 cups crispy chow mein or "salad" noodles

2 green onions, thinly sliced

Pull skin and bones away from chicken meat; discard. Pull meat into shreds; there should be 5 to 6 cups.

Finely zest 1 tsp of orange rind; set aside for dressing. Using a sharp knife, cut skin off oranges exposing deep-orange interior. Holding fruit, use a paring knife to cut out deep orange segments into a small dish; set aside. Discard membranes.

Whisk rice-wine vinegar with zest, sugar, canola oil, tamari, ginger, hot sauce and sesame oil; set aside. (Dressing can be covered and refrigerated for a day or 2.)

When ready to serve, toss romaine lettuce with dressing. Add chicken; toss again. Divide among serving plates; top with orange segments, almonds, chow mein noodles and green onions.

Ingredients