Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Hoisin chicken salad

Jerry Stratton, April 1, 2006

I was looking to make something a little different last night and came up with this combination of hoisin sauce, fruit, and chicken.

Servings: 4
Preparation Time: 20 minutes

Ingredients

  • 1 lb boneless chicken breast
  • 3 tblsp olive oil
  • 3 tblsp hoisin sauce
  • 1 lemon’s juice
  • 1 large apple, peeled and chopped
  • 2 cups red, seedless grapes
  • 1 cup walnut pieces
  • 1 tsp cinnamon
  • 1 bunch red leaf lettuce, shredded

Steps

  1. cut chicken into small pieces
  2. heat olive oil in heavy pan
  3. add chicken and stir-fry over medium heat for two-three minutes
  4. cover and cook over medium heat for five-ten minutes
  5. add hoisin sauce and stir-fry for three-five minutes
  6. set chicken aside to cool
  7. mix lemon juice, apple, grapes, and walnuts together
  8. place lettuce in a large salad bowl
  9. add cooled chicken
  10. add fruit
  11. sprinkle cinnamon over the top
  12. mix well

While it’s an easy salad to make, you will probably want to make the chicken ahead of time. If you put hot chicken, or even warm chicken, into the salad the lettuce will wilt much more quickly. If the salad is going to be eaten immediately this isn’t a big deal, but if you’re going to store it for a while, or if you expect leftovers, the salad will taste better later if the chicken is allowed to cool.

Any apple that you enjoy eating will do, but it will work best with something tart and firm, such as a granny smith or jonathan.

Other darker greens should be great in place of the lettuce. Or, you might try shredded cabbage for a unique coleslaw.

  1. <- Rose-water kodafa
  2. Jerry’s Jambalaya ->