Chinese Chicken Salad (from Fine Cooking, offered by the Splendid Table)

Serves 2 to 3 as a main course

Because the chicken salad is served warm, it feels quite substantial and works as a main course. Some rice on the side would make it even more so.

Cooking Ahead: You can make the dressing a day ahead. Keep it refrigerated, but let it come to room temperature before tossing it with the salad.

    * 2 1/2 cups thinly sliced red cabbage (about 1/3 medium head)
    * 1/2 cup shredded carrots (about 1 large carrot)
    * 1/3 cup thinly sliced (on the diagonal) scallions (about 4, white and green parts)
    * 1 teaspoon plus 3 tablespoons low-salt soy sauce
    * 3 1/2 teaspoons sugar
    * Kosher salt
    * 1 clove garlic
    * 1 1-inch piece fresh ginger, peeled and sliced
    * 1/4 cup packed cilantro leaves, plus 1 tablespoon chopped
    * 3 tablespoons creamy peanut butter
    * 1 tablespoon fresh lemon juice
    * 2 tablespoons peanut oil
    * 1 pound thinly sliced chicken breast
    * 1/3 cup sliced almonds or chopped peanuts, toasted in a dry skillet over medium heat

In a bowl, combine the cabbage, carrots, scallions, 1 teaspoon soy sauce, 1 teaspoon sugar, and a big pinch of salt. In a small food processor, chop the garlic and ginger. Add the 1/4 cup cilantro and chop thoroughly. Add the peanut butter, 1 tablespoon hot water, the lemon juice, 1 tablespoon oil, 3 tablespoons soy sauce and 2 1/2 teaspoons sugar. Pulse until well combined, scraping the bowl as needed.

In a large skillet over medium-high heat, heat 1 tablespoon oil. Season the chicken pieces with salt and cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes. Transfer to a cutting board and let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl. Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well. Garnish with the remaining cilantro and the toasted almonds or peanuts.

LYNNE'S TIPS

    * Substitute cold, leftover roast pork tenderloin or shrimp for the chicken. Make a meatless salad by substituting chunks of firm tofu.