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Week of 6/15/20

Warm Peking Chicken Salad
with cucumbers / cashews / roasted Napa cabbage

Active: 30 min Total: 50 min
Original GF Paleo Vegetarian
Warm Peking Chicken Salad
Peking duck may be one of the most famous exported Chinese dishes, but it is incredibly complex to make an authentic version that features crisp duck skin, matchstick cucumbers, and rich sauce. This warm paleo-friendly salad is a tribute to the original and uses chicken, cashews, and roasted Napa cabbage to highlight some of the same textures and flavors of the dish.
Proteins
Chicken, non-ground
Cuisines
Asian - Chinese
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57

Ingredients

Metric
Servings:
4
Honey Garlic Marinade and Dressing:
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Oil, cooking - 1/4 cup
  • Bragg's / coconut aminos - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Honey - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Chinese five spice (opt) - 1/2 tsp
Peking Chicken Salad:
  • Chicken thighs, boneless and skinless - 1 lb
  • Honey Garlic Marinade and Dressing (ingredients listed separately) - 3 Tbsp + 4 Tbsp
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Cucumbers - 8 oz , matchsticks
  • Carrots - 5 oz , grated (look for pre-grated)
  • Oil, cooking - 1 Tbsp
  • Cashews - 1/2 cup
Roasted Napa Cabbage:
  • Napa cabbage - 1 head , outer leaves removed, sliced into quarters with the stem intact (sub savoy cabbage)
  • Oil, cooking - 1 Tbsp

Prep

  1. Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make marinade / dressing - Whisk together garlic, ginger, cooking oil (portion for marinade / dressing), aminos, vinegar, honey, toasted sesame oil, and five spice. (Can be done up to 5 days ahead)
  3. Marinate chicken - (If prepping right before cooking, get oven heating while chicken marinates.) Combine chicken with first portion of marinade / dressing. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Napa cabbage - Remove and discard outer leaves of cabbage. Slice cabbage lengthwise into quarters or wedges, leaving the stem intact so that the wedges hold together. (Watch this video for tips, but stop when the cabbage is in quarters.) (Can be done up to 3 days ahead)
  5. Green onions / Cucumbers / Carrots - Prep as directed. Store green onions in one container. Combine cucumbers and carrots. (Can be done 1 day ahead)

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Remove chicken from marinade (discard marinade). Season with some salt and pepper.
  3. Heat an oven-safe skillet or grill pan with cooking oil (portion for salad) over medium heat. Sear chicken on both sides until golden brown, 5 to 6 minutes total.
  4. Transfer chicken to the oven and roast for 15 to 25 minutes (depending on thickness), until chicken reaches 165F / 74C degrees.
  5. Once chicken is in the oven, place cabbage on a sheet pan, cut-side up. Drizzle cabbage with cooking oil (portion for cabbage). Season with some salt.
  6. Transfer sheet pan with cabbage to the oven and roast until golden brown around the edges and tender, 12 to 15 minutes.
  7. When chicken and cabbage are done cooking, roughly chop both.
  8. Assemble salads by tossing together cabbage, chicken, cucumbers, carrots, green onions, and cashews. Finish with second portion of marinade / dressing. Enjoy!

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