Chinese Chicken Salad
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
515 kcal
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Cuisine
Chinese-American Fussion
Chinese Chicken Salad
Report
With a rainbow medley of vegetables and fruits topped with crunchy toasted almonds and crispy wonton wrappers, this Chinese Chicken Salad recipe makes for a light yet satisfying Asian salad that's dressed with a flavorful ginger dressing.
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Ingredients
For Crunch
- 40 grams sliced almonds
- 6 wonton wrappers
- 1 teaspoon toasted sesame oil
- pinch salt
For Dressing
- 2 teaspoons hoisin sauce
- ½ teaspoon hot mustard
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon orange juice (or syrup from mandarins)
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon salt
For Chicken
- 4 cups water
- 1 tablespoon salt
- 250 grams chicken tenders
Salad Base
- 230 grams Napa cabbage (shredded)
- 20 grams scallions (chopped)
Other Toppings
- 100 grams red cabbage (shredded)
- 130 grams canned mandarins (drained)
- 50 grams carrot (peeled and julienned)
- 30 grams cilantro (leaves picked from stems)
Instructions
- Preheat the oven to 350° F (180°C).
- Spread the almonds in a single layer on a baking sheet and bake them for about 5 minutes or until they're golden brown. Once they start browning, they will burn quickly, so keep a close eye on them.
- For the wontons, lay them out in a single layer on a cutting board and then brush both sides with the sesame oil. Sprinkle with a pinch of salt.
- Use a sharp knife to cut the wontons into thin strips and place them on a baking sheet, twisting them to give them random shapes.
- Bake the wontons for 5 minutes or until they're golden brown and crisp.
- For the ginger dressing, mix the hoisin sauce and hot mustard to dissolve. Add the remaining dressing ingredients and whisk until the dressing is smooth and creamy.
- For the chicken, prepare a bowl of ice water.
- Bring the water and salt to a boil in a pot with a lid over high heat. Add the chicken tenders and cover the pot with a lid. When the water returns to a boil, turn off the heat and let the chicken poach for 4-5 minutes or until it's cooked.
- When the chicken is cooked, transfer it to the ice water to stop the cooking.
- Once the chicken has cooled down, remove it from the water and shred it with your hands by pulling away strips of chicken along the grain. Pour a tablespoon of the dressing on the chicken and toss to coat.
- Prepare all of the vegetables for the salad. You can watch the video above on how to cut each vegetable.
- To assemble the Chinese Chicken Salad, mound up the shredded Napa cabbage in the center of a large plate or salad bowl.
- Sprinkle on the scallions and toasted almonds.
- Arrange the shredded chicken in two sections around the salad.
- Add the carrots and mandarins in two sections on opposite sides of the plate.
- Fill in the remaining sections with the red cabbage and cilantro.
- Top the salad with the wontons and serve the salad with the remaining dressing on the side. Alternatively, you can toss the whole salad in a big bowl with the dressing and serve it pre-dressed, but the salad needs to be eaten right away if you do it this way.
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
38g
(13%)
Protein
37g
(74%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
2288mg
(95%)
Potassium
1338mg
(38%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
7124IU
(142%)
Vitamin C
95mg
(106%)
Calcium
235mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 2288mg | 95% |
| Potassium | 1338mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 7124IU | 142% |
| Vitamin C | 95mg | 106% |
| Calcium | 235mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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