Light Chinese Chicken Salad
Ingredients
The salad
-
1½
pieces
shredded or chopped chicken breast
-
8
pieces
wontons
-
6
cups
chopped salad (napa cabbage or romaine lettuce)
-
2
cups
shredded carrot
-
2
cups
sprouts
-
1
cup
mandarin oranges
-
2
pieces
scallions (white and green parts, sliced diagonally)
-
2
tablespoons
toasted white sesame seeds
The dressing
-
2
tablespoons
dark sesame oil
-
1
tablespoon
canola oil
-
¼
cup
apple cider vinegar
-
1
tablespoon
soy sauce
-
2-3
tablespoons
honey
-
½
teaspoon
minced garlic
-
½
teaspoon
peeled grated fresh ginger
-
2
tablespoons
almond butter
-
½
teaspoon
salt
-
1
teaspoon
sriracha
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Cut wonton wrappers into strips and arrange on the baking sheet, then bake until crispy and golden brown.
- If using fresh chicken breast, pound it and season with salt and pepper.
- Cook the chicken in a lightly sprayed nonstick skillet until juices run clear, then let it cool and slice or shred.
- In a large bowl, combine napa cabbage, carrots, scallions, bean sprouts, mandarin oranges, sliced chicken, parsley, and wonton strips, then sprinkle with sesame seeds.
- Mix all dressing ingredients in a jar and shake until emulsified.
- Add the dressing to the salad and toss just before serving.
Nutrition Facts (estimated)
Servings
4
Calories
310
Total fat
79g
Total carbohydrates
113g
Total protein
102g
Sodium
2783mg
Cholesterol
219mg
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