Catalogna in Chinese chicken salad

I adapted a recipe from Epicurious, using roasted peanuts instead of fried wontons and catalogna instead of romaine.  It was a perfect summer dinner.  If you don’t happen to have catalogna (cultivated dandelions), any other slightly bitter green will do just fine — try endive or chicory.  Or just use romaine.

Chinese Chicken Salad
Serves 2 as a meal

For the dressing:
2 T. soy sauce
2 T. lemon juice
1 T. maple syrup (or use sugar, but make sure it dissolves)
1 t. apple cider vinegar (or other white vinegar)
1 T. vegetable oil
1 T. sesame oil
salt and pepper to taste

For the salad
8-12 ounces cooked chicken (I poached 4 thighs), shredded
½ head napa cabbage, shredded
large handful catalogna leaves, shredded
1 cup snow peas, sliced thin (these can be raw or lightly steamed
6-8 scallions, white and light green parts, sliced
1/3 c. chopped cilantro
1/3 c. chopped peanuts

Put the dressing ingredients in a jar with a lid. Shake it up well.

Add 1/3 of the dressing to the chicken, and set aside while you make the rest of the salad.

Make the rest of the salad. Add the chicken and the rest of the dressing, and toss.

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