Crunchy Chicken Salad with Shiitake Mushrooms, Spic

Name: Crunchy Chicken Salad with Shiitake Mushrooms, Spicy Sesame Dressing and Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 1 tablespoon seasoned rice vinegar; 1 tablespooon plus 1 1/2 teaspoons Dijon mustard; 1/2 cup plus 1 tablespoon vegetable oil; 1/4 cup plus plus 1 1/2 teaspoons oriental sesame oil; 2 1/2 teaspoons soy sauce; 12 green onions, chopped; 1 teaspoon dried crushed red pepper; 1 1/2-pound head Napa cabbage, sliced; 1 1/2 hothouse cucumbers, sliced diagonally; 1 cup chopped fresh mint; 6 skinless boneless chicken breast halves; 12 fresh shiitake mushrooms, stemmed; 1 cup lightly salted dry roasted peanuts, coarsely chopped

Servings: persons

1/2 cup plus 1 tablespoon seasoned rice vinegar
1 tablespooon plus 1 1/2 teaspoons Dijon mustard
1/2 cup plus 1 tablespoon vegetable oil
1/4 cup plus plus 1 1/2 teaspoons oriental sesame oil
2 1/2 teaspoons soy sauce
12 green onions, chopped
1 teaspoon dried crushed red pepper
1 1/2-pound head Napa cabbage, sliced
1 1/2 hothouse cucumbers, sliced diagonally
1 cup chopped fresh mint
6 skinless boneless chicken breast halves
12 fresh shiitake mushrooms, stemmed
1 cup lightly salted dry roasted peanuts, coarsely chopped

1
Whisk vinegar and mustard in medium bowl.
2
Gradually whisk in both oils, then soy sauce.
3
Mix in green onions and crushed red pepper.
4
Season to taste with salt and pepper.
5
Combine cucumbers, carrots and mint in large bowl.
6
(Dressing and salad can be made 4 hours ahead.
7
Cover seperately and chill.
8
Bring to room temerature before using.)
9
Place chicken and mushrooms in large glass baking dish.
10
Pour 1/2 cup plus 2 tablespoons dressing over and turn to coat.
11
Cover; chill 30 minutes to 1 hour.)
12
Prepare barbeque (medium heat).
13
Remove chicken and mushrooms from marinade; sprinkle with salt and pepper.
14
Grilled chicken until cooked through, about 4 minutes per side.
15
Transfer to work surface.
16
Grill mushrooms until tender, about 2 minutes per side.
17
Pour enough dressing over salad to coat and toss gently to blend.
18
Season with salt and pepper.
19
Transfer to large platter.
20
Halve mushrooms and tuck in among chicken slices.
21
Drizzle chicken with remaining dressing.
22
Sprinkle with nuts and serve.

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup plus 1 tablespoon seasoned rice vinegar, 1 tablespooon plus 1 1/2 teaspoons Dijon mustard, 1/2 cup plus 1 tablespoon vegetable oil, 1/4 cup plus plus 1 1/2 teaspoons oriental sesame oil, and more.

Yes, Crunchy Chicken Salad with Shiitake Mushrooms, Spicy Sesame Dressing and Peanuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crunchy Chicken Salad with Shiitake Mushrooms, Spicy Sesame Dressing and Peanuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions