This particular salad discovery was made during my stint living in LA. It appeared and probably still does appear on nearly every cafe menu. Well after eating this salad once you understand why it is so incredibly popular and frankly it is also about the delicious dressing.

Now strictly speaking there is no actual cooking in this recipe, as I bought chicken already roasted. It is more of an assembly job.

The perfection of this salad is all about the crispy crunch of the lettuce and cabbage and carrots. The fresher the ingredients the better for this recipe.

Sorry the picture doesn’t do it much justice but its hard to be an expert photographer and food stylist when at work which is where I concocted this recipe.


For the dressing.
1 x orange, sectioned
( I remember in la sometimes it felt like they had tinned mandarins in the salad, these are probably fine if you don’t have the time to peel and section oranges, but you still want orange juice in the dressing. Once you have removed all the segments squeeze out the excess juice into the bowl you are making the salad dressing into.
5 tbsp olive oil
3 tbsp hoisin sauce
3 tbsp soy sauce
3 tsp sugar
2 limes juices
3 tbsp white wine vinegar
1 clove of garlic smashed
1 knob of ginger peeled and grated or
Sea salt

For the salad

1 whole 1.5kg chicken, roasted and shredded
1/2 white cabbage
1/2 iceberg lettuce
100g, Mixed seeds if you fancy you can add toasted cashew nuts or whatever your favourite is for extra crunch.
1/2 cucumber, diced
2 carrots, peeled and chopped or grated
Mange tout, finely dice
Baby Sweetcorn, finely diced
5 spring onion, finely chopped
1 small red pepper, cored and sliced
1 small yellow pepper, cored and sliced
Small bunch of mint, finely chopped
Small bunch of coriander, finely chopped
I can’t stand the stuff but add if you like this evil green herb i understand why it would work in this salad.

In a bowl mix together all the ingredients and whisk together with a spoon or fork. Taste as adjust seasoning such as more sugar for sweetness, soy sauce for salt and more hoisin for more Chinese flavour. Set aside and mix well before pouring over salad.

To prepare the salad place all the ingredients in a bowl and mix well. When you are ready to serve pour over the dressing, toss for even coating and serve immediately.

I buy ready roasted chickens but you can grill, roast, poach, fry the chicken as you please and shred or chop into the salad.

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