Chicken in Mustard Vinaigrette
Don't be a chicken -- mustard up the courage to make this tasty poultry dish. This salad features a whole cooked hot rotisserie chicken and serves two as a main course, or four to six as an appetizer.
At a glance
- Make the Chinese Mustard Vinaigrette: Put the rice vinegar, sesame oil, dry mustard, soy sauce and a little salt and pepper into a blender or a food processor fitted with the stainless-steel blade; blend or process until smooth. With the machine running, drizzle in the peanut oil to form a thick, smooth dressing. Taste the dressing and adjust the seasonings if necessary with more salt and pepper. Transfer the dressing to a bowl and set aside. Select 4 to 8 nice-looking leaves from the napa cabbage and set them aside to decorate each serving plate. With a sharp knife, cut the remaining napa cabbage leaves crosswise into 1/4-inch julienne strips. Pull away the outer leaves of the romaine or iceberg lettuce to reveal the paler, tender heart. With a sharp knife, cut the lettuce heart crosswise into 1/4-inch (6-mm) strips until you have 1 cup of shreds. With the knife, cut the snow peapods diagonally into 1/4-inch strips. With your fingers, remove the skin from the still-warm rotisserie chicken. Pull off the meat from the breasts, thighs and drumsticks; tear the meat into bite-sized pieces. In a mixing bowl, combine the chicken, shredded cabbage, shredded lettuce and snow peas. Toss with enough of the vinaigrette to coat all the ingredients well. Arrange the whole napa cabbage leaves around the edge of a large serving plate or platter, or on individual serving plates, and mound the salad mixture on top. Garnish with sesame seeds and serve immediately.
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