Chopped Chicken Salad - America's Best Copycat Recipes

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Chopped Chicken Salad

P.F. Chang's China Bistro Copycat Recipe

Serves 4

8 ounces chicken breasts
soy bean oil
salt and pepper  (to taste)
1 ounce green cabbage
1 ounce red cabbage
6 ounces romaine lettuce
1 ounce carrot
1 ounce japanese cucumber
2 tablespoons ginger, minced
1 tablespoon low sodium soy sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon agave nectar
2 tablespoons mayonnaise
1/4 teaspoon sesame oil

Chicken: Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.

Vegetables: Take all cabbages, lettuce and vegetables and cut them into small julienne 2 inch matchsticks.

Vinaigrette: Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.

Assembly: Cut the chicken against the grain (muscle) into thin slices mimicking the vegetables and lettuces. Place all ingredients into a bowl and mix 2 1/2 ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste.
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