Chicken Salad with Hoisin Dressing 

 

Chicken

2 whole bone-in, skin-on chicken breasts (large, at least 1½  pounds each)

1 tablespoon vegetable oil

Table salt

 

1.  Set breasts on foil-lined baking pan, brush with oil, and sprinkle generously with salt.

2.  In a 400° oven, roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes.

3.  Cool to room temperature, remove skin and bones, and shred meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days)

 

Hoisin Dressing

¹/₃ cup rice vinegar

1½ tablespoons soy sauce

3 tablespoons hoisin sauce

1 tablespoon minced fresh ginger

1 tablespoon toasted sesame oil

3 tablespoons vegetable oil

 

1.  For the dressing, whisk vinegar, soy, hoisin, and ginger together in small bowl; whisk in both oils and set aside

 

For Salad

2 medium ribs celery, diced small

2 minced green onions

2 tablespoons minced fresh cilantro leaves or parsley leaves

 

1.    Mix remaining salad ingredients (including chicken) in large bowl.

2.    Add dressing; toss to coat.  (Can be covered and refrigerated overnight.)

 

Serve with:

Fresh spinach (optional)

Cucumber, sliced (optional)

Radishes, sliced (optional)