Asian Chicken Salad

Asian Chicken Salad

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For chicken:
1 whole bone-in, skin-on chicken breast (or two split bone-in, skin on chicken breasts)
2-inch piece ginger, cut into 1/2-inch thick slices
2 whole scallions, trimmed
4 cups shredded cabbage
1 large carrot, peeled and cut into thin matchsticks
1 red bell pepper, stemmed, cored and cut into thin matchsticks
1 tsp sesame oil
1/4 cup cilantro, finely chopped
2 tbsp scallions, green and white parts, thinly sliced
1/4 cup roasted peanuts, roughly chopped
For dressing:
2 tbsp ketjap manis (Indonesian sweet soy sauce)
2 tbsp fresh lime juice
1 tbsp rice wine vinegar
1 tbsp honey
1/2 cup roasted peanuts
2 garlic cloves
1/2 tsp ginger, minced
1 tsp sambal oelek
2 tbsp cilantro, roughly chopped
2 tbsp scallions, green and white parts, sliced
1/2 tsp sesame oil
1/2 cup peanut or canola oil


Place the chicken in a large pot filled with enough water to just cover.  Add 2-inch piece of ginger and 2 whole scallions.  Bring to a boil and simmer about 20 minutes.  Turn off the heat and let the chicken stand in the cooking liquid until just warm.  Drain.  Pat dry.
When the chicken is cool enough to handle, remove skin and shred with your fingers (or a fork) into thin pieces.  Put the chicken in a large bowl and let cool to room temperature.  Add cabbage, carrot and bell pepper.
To prepare dressing, place all ingredients (reserving 2 tbsp each of cilantro and scallions for garnish), except the peanut oil and salt in a blender or food processor and puree.  With the motor running, slowly stream in peanut oil.  The sauce should be thick and creamy, like honey.  If it is too thick, add a little water to thin it out.  Taste and adjust seasonings for spice or salt.

Toss chicken, cabbage, carrot, bell pepper, cilantro, scallions and peanuts with the dressing.  Serve.