{"id":5625,"date":"2023-06-16T18:28:35","date_gmt":"2023-06-16T18:28:35","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/shredded-un-chicken-salad\/"},"modified":"2023-06-16T18:28:35","modified_gmt":"2023-06-16T18:28:35","slug":"shredded-un-chicken-salad","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/shredded-un-chicken-salad\/","title":{"rendered":"Shredded Un-Chicken Salad"},"content":{"rendered":"

This has been an evolving recipe over the past twenty years and I think it *finally*<\/em> nails all the notes I love in a great Chinese chicken salad. Specifically, it’s a vegetarian take on what I think of as the amazing Chinese chicken salads of my youth, circa the 1980s. This version includes all my favorite components – the awesome super-strong hot mustard & sesame-soy dressing, the pile-it-on approach to cilantro, the scallions and toasted nuts. Then, with this version, you introduce some sort of alternate protein (or plant-based chicken). The whole situation is compiled into a feathery, light mountain of deliciousness.
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Protein: You Have Options<\/span><\/h2>\n

In place of shredded chicken, in the traditional version, you have options. I\u2019ll be honest and say, I\u2019m not a huge fan of the highly-processed plant-based meats available, but there is one brand of plant-based chicken Wayne buys on occasion. This one<\/a> – green bag, original (*not sponsored). I occasionally reach for it, especially in a recipe like this one, when I\u2019m really chasing the nostalgia. Anyway, it\u2019s the best I\u2019ve tasted. Alternately, if you\u2019re willing to let go of the chicken angle – a hard-boiled egg, or a bit of pan-fried tofu is all you need to make a one bowl meal of things.
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On The Go: Shredded Un-chicken Salad in a Jar<\/span><\/h2>\n

This makes a great on-the-go salad. Here\u2019s the plan. Place the lettuce \/ cabbage mixture in a large jar, with the plant-based chicken, egg or tofu tucked into that jar as well. The dressing should go in a separate jar, and a little side container is the way to keep the nuts crunchy. Deploy a little ice pack. Then when you\u2019re ready, a quick toss, and you’ve got a beautiful, vibrant salad. It’s a good one for work, or picnic, or potluck.<\/span><\/p>\n

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One More (optional) Component<\/span><\/h2>\n

There was always a crunchy component to the chicken salads I love most as a kid. It was either tons of strips of fried wonton wrappers or fried thin rice noodles (vermicelli). I don\u2019t love deep frying, so I normally skip this component when I make this salad at home, but you can certainly add it if you like.<\/span>
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The photo above is the version I made yesterday using plant-based chicken, apples, and cashews along with shredded cabbage, arugula, and little gem lettuces. And the version below is from a few years back. You can see there’s a bit of radicchio, sprouts, peanuts, and some watermelon radishes. This is a long way of saying, you can play around with different components of this salad based on what you have on hand. The dressing really brings is all together!
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More Salad Recipes<\/span><\/h2>\n

Few people love a shredded salad or slaw more than me. So, if you\u2019re ready to show off your knife skills here are a few favorites.<\/span><\/p>\n