Chinese Chicken Salad

Course: Appetizer or Entree

Cuisine: American

Prep Time: 15

Cook Time: 15

Marinating time in the fridge: 30

Total Time: 1

Servings:

Calories: 457kcal

Author: Kris Longwell

Chinese Chicken Salad is perfect for a family meal any time of the week. But, it's also great for serving to guests, or bringing to a potluck dinner, baby/wedding shower, or any event. Simply prep everything ahead of time, and then assemble just before serving. Add the almonds, mandarins, and wonton strips on top at the last moment.

Print Recipe

Ingredients

For the Chicken

2 chicken breasts boneless, skinless, cut into bite-sized pieces
1 tablespoon ginger fresh, minced
1 tablespoon soy sauce
1 tablespoon orange juice
1 teaspoon sesame oil
½ teaspoon black pepper
1 teaspoon Sriracha sauce optional
¼ cup honey
½ Kosher salt

For the Salad

3 cups Napa cabbage chopped
1½ cup red cabbage chopped
3 cups iceberg lettuce chopped
2 large carrots shredded, about 1½ cups
½ cup scallions chopped
2 mandarin oranges peeled and slices pulled apart
⅓ cup almonds sliced
1 cup fried wontons see NOTES

For the Peanut Dressing

4 cloves garlic minced
¼ cup soy sauce
¼ cup brown sugar
½ cup peanut butter creamy
5 tablespoon olive oil

Instructions

Mix the marinade ingredients (except the salt) together in a jar. Place the chicken pieces in a freezer baggie (or bowl) and place in the refrigerator for 30 minutes or up to overnight. Move the chicken around in the baggie (or bowl) occasionally.
2 chicken breasts, 1 tablespoon ginger, 1 tablespoon soy sauce, 1 tablespoon orange juice, 1 teaspoon sesame oil, ½ teaspoon black pepper, 1 teaspoon Sriracha sauce, ¼ cup honey
Heat a large skillet, preferably cast-iron, over high heat. Drain the marinade from the chicken and add the chicken to the skillet. Add ½ teaspoon of salt and stir until cooked through and dark in color. Add a squirt or two more of the sriracha during the cooking process to add a little more coating to the chicken. Once cooked, remove from the skillet and set aside.
½ Kosher salt
Place all of the salad vegetables in a large bowl. Leave the almonds, mandarins, and wontons for topping the salad.
3 cups Napa cabbage, 1½ cup red cabbage, 3 cups iceberg lettuce, 2 large carrots, ½ cup scallions
Mix together the peanut dressing ingredients in a jar. Stir, or shake, until fully mixed. You may need a spoon to help mix it all together.
4 cloves garlic, ¼ cup soy sauce, ¼ cup brown sugar, ½ cup peanut butter, 5 tablespoon olive oil
Pour the dressing over the vegetables and then use two large wooden spoons (or your hands) to mix it all together, completely coating the salad with the dressing. Transfer to a platter, or individual serving plates, and top with almonds, mandarins, and wonton strips.
2 mandarin oranges, ⅓ cup almonds, 1 cup fried wontons

Video

Notes

See our video near the top of the blog post for a visual (and fun) guide. If you liked the video, please subscribe to our YouTube channel.

To make the fried wonton strips, purchase wonton wrappers and cut them into strips (usually 3 strips per wrapper). Heat vegetable oil in a sturdy skillet. Fry until golden, only a couple of minutes. Drain on paper towels.

If you are in a pinch for time, you can skip marinating the chicken and poach the breasts in simmering water for 15 to 20 minutes, or until cooked through. Don't chop until after the chicken is cooked. A rotisserie chicken from the supermarket will work, too.

All of the components of the salad can be made up to 24 hours in advance. Assemble the salad just before serving, remember to top the salad with the almonds, mandarins, and wonton strips.

Nutrition