How To Make Light Chinese Chicken Salad
Crispy grilled chicken tossed with wontons and almonds give this Chinese chicken salad a great crunchy texture! Toss this up in less than 30 minutes.
Serves:
Ingredients
- 2tbspsoy sauce,reduced-sodium
- 1tbspfresh ginger,very finely chopped, peeled
- 1tbspcanola oil
- 1tbsphoisin sauce
- 1tsptoasted sesame oil
- ½tspSriracha
- ½tspkosher salt
- 1lbchicken breast,boneless, skinless
- ¼cuprice wine vinegar
- 1lbnapa cabbage,halved lengthwise, very thinly sliced crosswise
- 2carrots,julienned
- 3scallions,white and green parts, thinly sliced on a sharp diagonal
- ½cupfresh cilantro leaves,lightly packed
- ½cupwontons,crispy
- ½cupslivered almonds,toasted
- 2tspwhite sesame seeds
Instructions
-
Place the sliced almonds in a dry pan, then toast on medium heat for 1 to 2 minutes until they start to brown. Swirl them around the pan to avoid burning.
-
Season the chicken with salt and pepper. Cook on a grill pan for 3 to 5 minutes on each side on medium-high.
-
In a small bowl, whisk the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, salt and vinegar.
-
Cut chicken crosswise into ¼-inch-thick slices.
-
In a large bowl, toss the chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly. Add in the wonton strips, then toss lightly again.
-
Mound the salad in the center of 4 plates.
-
Re-whisk the dressing, then drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.
-
Serve, and enjoy!
Nutrition
- Calories: 370.91kcal
- Fat: 23.12g
- Saturated Fat: 4.13g
- Trans Fat: 0.13g
- Monounsaturated Fat: 11.61g
- Polyunsaturated Fat: 5.91g
- Carbohydrates: 11.98g
- Fiber: 4.41g
- Sugar: 4.81g
- Protein: 29.81g
- Cholesterol: 72.69mg
- Sodium: 740.77mg
- Calcium: 207.08mg
- Potassium: 826.38mg
- Iron: 2.93mg
- Vitamin A: 547.13µg
- Vitamin C: 55.57mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
