Servings
Font
Back
5.0 from 3 votes

Chinese Chicken Salad

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 2 servings
Calories: 515 kcal
Course: Salad , Brunch
Cuisine: Chinese-American Fussion

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

    Cup of Yum
  1. Preheat the oven to 350° F (180°C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake the wontons for 5 minutes or until they're golden brown and crisp.
  6. 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.
  7. For the chicken, prepare a bowl of ice water.
  8. 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.
  9. When the chicken is cooked, transfer it to the ice water to stop the cooking.
  10. 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.
  11. Prepare all of the vegetables for the salad. You can watch the video above on how to cut each vegetable.
  12. To assemble the Chinese Chicken Salad, mound up the shredded Napa cabbage in the center of a large plate or salad bowl.
  13. Sprinkle on the scallions and toasted almonds.
  14. Arrange the shredded chicken in two sections around the salad.
  15. Add the carrots and mandarins in two sections on opposite sides of the plate.
  16. Fill in the remaining sections with the red cabbage and cilantro.
  17. 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

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

% 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.