Chinese Chicken Salad
Jun 17, 2024
- Servings
- 4 - 6
- Total time
- 60 minutes
- Course
- Entree
Ingredients
Marinade Ingredients
- 1 tablespoon grated fresh ginger
- 2 cloves garlic (pressed through garlic press)
- 1 green chopped onion
- 3 tablespoons rice wine vinegar
- ¼ cup light soy sauce
- 2 tablespoons oil
- 1 tablespoon honey
- ¼ to ½ teaspoon Five-Spice Powder
Salad Dressing Ingredients
- ¼ cup rice wine vinegar
- ¼ cup light soy sauce
- ¼ cup vegetable oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1½ to 2 teaspoons sriracha sauce
- 2 cloves garlic pressed through a garlic press
- 1 tablespoons grated ginger
- 2 green onions, chopped
Salad Ingredients
- Vegetable oil (need at least 4-5 cups for frying the wonton strips and rice noodles)
- 1¼ lb boneless chicken breast, cut into slices
- ½ cup grated red cabbage
- 3 small romaine lettuce (sliced thinly)
- 1 small savoy cabbage (sliced thinly)
- 2 stalks celery (sliced thinly)
- 1 large red bell pepper (sliced thinly)
- 1-2 large carrots (grated)
- 2 ounces sugar snap peas (cut in half if large)
- 1 can (15 oz) mandarin oranges (drained)
- 8-10 oz red seedless grapes
- ¼ cup cilantro leaves (chopped)
- Wonton wrappers
- 3 oz rice sticks
- 1 cup sliced almonds
- 3 tablespoons toasted sesame seeds
Instructions
-
Make the marinade for the chicken by mixing the ingredients.
-
Cut the chicken breasts into pieces and marinate the chicken pieces in the marinade for ½ hour.
-
Cut the wonton pieces into ½“ strips and deep fry until light golden brown. Set aside.
-
Fry the rice sticks and put on paper towels. Set aside.
-
Put the sliced almonds in a single layer in a preheated oven 350° F for 7-8 minutes.
-
Make the salad dressing by mixing ingredients together in a large liquid measure cup.
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Pan sauté the chicken pieces and set aside to cool. Then, cut into thin strips.
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Mix everything together, including the salad dressing, in a large salad bowl, saving some wonton pieces, rice sticks, sliced toasted almonds, and sesame seeds to use as garnish.