Mary Wong of our very own farm store has given us this delicious Chinese chicken salad recipe. Check out our frozen organic chicken from Mary’s Chicken of Pitman’s Family Farm in CA. These free-range birds are fed a vegetarian diet with no animal by-products, no GMOs or antibiotics, no food grown with pesticides, herbicides, or chemical fertilizers, and no synthetic amino acids.
1 cup Nash’s purple broccoli, cut into small pieces
1 cup Napa cabbage, sliced fine
1-2 cups romaine lettuce, broken into small pieces
1/3 cup daikon radish, grated
1/4 cup sunchokes, sliced thin
1/3 cup carrots, grated
2 cups frozen chicken, thawed and cut into pieces
1/4 cup leeks, sliced thin (use the inner, tender layers)
1 tablespoon olive oil
1/3 teaspoon Chinese five spice (optional)
1/4 cup vinegar
1 teaspoon honey
1-2 tablespoons sesame oil
1 teaspoon ginger, grated
1/4 – 1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon sesame seeds
1/4 teaspoon red pepper flakes (optional)
Cut chicken into bite-sized pieces. Heat a pan to hot and quickly add oil and leeks. Sauté until tender. Add chicken, stir-fry until cooked, then cool.
Toss all vegetables in a salad bowl and add chicken/leek mixture.
Pour all dressing ingredients into a pint jar. Cover firmly and shake vigorously. Pour over salad ingredients and toss. Serve immediately.