(Getty Images)

Food & Wine Magazine's Joanne Chang prepares this salad when she’s craving Chinese food but wants something light and easy. She sometimes makes it even crunchier by adding napa cabbage, cucumbers and carrots.

Total time

35 minutes

Servings

4

Ingredients

1/4 cup mayonnaise1/4 cup plus 2 tablespoons unseasoned rice vinegar3 tablespoons plus 1 1/2 teaspoons sugar1/4 cup soy sauce2 tablespoons toasted sesame oil1 tablespoon TabascoOne 1/2-inch piece of fresh ginger, peeled and minced1 small garlic clove, mincedOne 2 1/2-pound rotisserie chicken — meat shredded, skin and bones reserved for stock or discarded3 scallions, thinly sliced2 celery ribs, thinly sliced1 cup unsalted roasted peanuts, coarsely chopped3/4 cup coarsely chopped cilantroOne small head of romaine, cut into 1/2-inch ribbons1 tablespoon extra-virgin olive oil2 oranges, peeled with a knife and cut into sectionsLime wedges, for serving

Directions

1) In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar and the soy sauce, sesame oil, Tabasco, ginger and garlic. Add the chicken, scallions, celery, peanuts and cilantro and toss until coated.

2) In another bowl, toss the romaine with the remaining 2 tablespoons of vinegar, 1 1/2 teaspoons of sugar and the olive oil. Spread the romaine in 4 shallow bowls. Top with the chicken salad and the oranges and serve with lime wedges.