Chinese Chicken Salad

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WHY THIS RECIPE WORKS We aimed to give this stale chain restaurant classic a fresh makeover. The salad-bar pile ons, from chow mein noodles to snow peas to water chestnuts, got the ax. Instead, we started with crisp romaine lettuce, napa cabbage, bell peppers, cilantro, and scallions. To keep the chicken from tasting like an afterthought, we eschewed rotisserie chicken. We poached boneless, skinless chicken breasts in a flavorful mixture of soy sauce, orange juice, rice vinegar, and ginger, setting aside some of the mixture to whisk with sesame and vegetable oils for a bold dressing. We finished the dish with fresh oranges and roasted peanuts. See the sidebar that follows the recipe.

SERVES 6

You can substitute 1 minced clove of garlic and ¼ teaspoon of cayenne pepper for the Asian chili-garlic sauce.

2	oranges
¼	cup rice vinegar
¼	cup soy sauce
3	tablespoons grated fresh ginger
3	tablespoons sugar
1	tablespoon Asian chili-garlic sauce
3	tablespoons vegetable oil
2	tablespoons toasted sesame oil
4	(6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2	romaine lettuce hearts (12 ounces), sliced thin
½	small head napa cabbage, cored and sliced thin (6 cups)
2	red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks
1	cup fresh cilantro leaves
1	cup salted, dry-roasted peanuts, chopped
6	scallions, sliced thin

1. Cut thin slice from top and bottom of each orange, exposing fruit. Slice off rind and pith, cutting from top to bottom. Working over bowl, cut orange segments from thin membrane and transfer segments to second bowl; set aside. Squeeze juice from membrane into first bowl (juice should measure ¼ cup).

2. Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in bowl. Transfer ½ cup of orange juice mixture to 12-inch skillet. Slowly whisk vegetable oil and sesame oil into remaining orange juice mixture to make vinaigrette; set aside.

3. Bring orange juice mixture in skillet to boil. Add chicken, reduce heat to medium-low, cover, and simmer until meat registers 160 degrees, 10 to 15 minutes, flipping halfway through cooking. Transfer chicken to plate and let rest for 5 to 10 minutes.

4. Meanwhile, boil pan juices until reduced to ¼ cup, 1 to 3 minutes, and set aside. Using 2 forks, shred chicken into bite-size pieces. Off heat, add chicken, any accumulated juices, and 2 tablespoons vinaigrette to skillet. Toss to coat and let sit for 10 minutes.

5. Toss lettuce, cabbage, bell peppers, cilantro, peanuts, and scallions with remaining vinaigrette in large bowl. Transfer to serving platter and top with chicken and oranges. Serve.