Are you the lame one at potlucks with a reputation for buying the most convenient (in other words, store bought), least impressive dish to the party? If you want to put a little effort into what you’re bringing, turn to this recipe instead of a take-out menu.

It’s basically a cheat—it uses accessible, cheap ingredients, and requires such minimal effort, that you can do it with both eyes closed, and one hand behind your back (ok, maybe we might be exaggerating a little).

Go to your nearest Andok’s/Baliwag/Chooks, grab a roast chicken, shred it, and toss it with a bunch of ingredients often used in Chinese cooking for a hefty salad that tastes like it came from a restaurant.  The combination of soy sauce, sesame oil, chili, and vinegar are tried and tested, and make for a salty, sour, nutty combination that is effortless. Add cucumbers, mushrooms, and green onions for freshness that also add texture, and this tossed-together salad transforms itself into a lively, super tasty dish. No one will ever know how easy it was to make.

Asian Chicken Salad

  • Serves: 4-6
  • Active time: 15 mins
  • Total time: 15 mins
  • Difficulty: Easy

INGREDIENTS

Asian Chicken Salad

  • ¼ cup sesame oil
  • 2 tbsp. Chinese cooking wine

  • ¼ cup soy sauce
  • ¼ cup crunchy chili oil
  • 1 tbsp. rice wine vinegar
  • ½ tbsp. sugar
  • 2 tbsp. white sesame seeds
  • ½ cup green onions, chopped
  • 1 cup baby leeks, chopped
  • ½ cup cilantro leaves, picked
  • 1 cup cucumber, sliced
  • 1 cup shimeji mushrooms, cut
  • 2 whole roasted chickens, shredded

INSTRUCTIONS

1. Combine all the ingredients for the sauce and set aside.
2. Toss together the shredded chicken and vegetables until well mixed.
3. Add the dressing and toss until well combined.
4. Serve.



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