I was reading a little bit about the evolution of chinese chicken salad today, as I had assumed it is not a part of true Chinese cuisine. And it is true, the classic chinese chicken salad is made with romaine lettuce, which is not a green vegetable available classically in Chinese cuisine, but the salad is inspired by a chinese recipe for "finger shredded chicken". This salad came out of an interest in asian-fusion flavors in the 1960s and 1970s and the first Chinese Chicken Salad recipe was published in Sunset magazine in the 1970, from Ming's in Palo Alto (So close to my home)! I love the flavors of chinese chicken salad, but I find fried wantons can be too heavy, and I despise canned mandarine oranges. So here is a chinese chicken salad without those two ingredients, but still with all of the flavor. My inspiration for today's salad was fresh mint!! It is a wonderful addition to any bunch of greens and just a little goes a long way! We discovered it is also delicious crushed into sparkling water for a refreshing zero sugar and non alcoholic beverage!

This salad can be easily halved or doubled based on your needs, but this recipe here could serve 4 for dinner.

For the salad:

1 head Napa cabbage, shredded
1/2 head of Romaine lettuce, shredded
4 carrots, shredded
1/3 pound snow peas, julienned
1/2 cup fresh cilantro coarsely chopped
1/2 cup thinly sliced green onion
4 chicken breasts (shredded from previously grilled, baked, broiled)
2/3 cup chopped roasted peanuts
1/3 cup chopped fresh mint leaves

For the dressing:

1/2 cup rice wine vinegar
juice from 1/2 of a lime
3 T smooth peanut butter
2 t pepper sauce such as siracha
2 T soy sauce
1 T honey
4 t toasted sesame oil
3/4 cup -1 cup canola oil
salt and pepper to taste

CHINESE CHICKEN SALAD