Crunchy vegetables, sweet and spicy dressing and shredded chicken make this Chinese chicken salad a light and easy meal.
- 6 oz wonton wrappers, sliced into 1/2 inch strips
- 2 tsp sesame oil
- 2 Tbsp canola oil
- 1 Tbsp sesame seeds
- 2 tsp kosher salt
- 1 Tbsp Sriracha
- 2 Tbsp soy sauce
- 3 inch piece of ginger, grated
- 1/4 cup hoisin sauce
- 2 Tbsp light brown sugar
- 1/4 cup seasoned rice vinegar
- 2 Tbsp creamy peanut butter
- 1/4 cup canola oil
- 3 Tbsp sesame oil
- 1 head Napa cabbage, shredded
- 4 large carrots, peeled and shredded
- 6 scallions, sliced on the bias
- 1/2 cup cilantro, minced
- 2 Tbsp fresh mint, chopped or torn
- 6 oranges, segmented
- 2 lbs cooked and shredded chicken (*see below for poached chicken instructions)
- 1/2 cup roasted peanuts
- 1 Tbsp sesame seeds, toasted
- chopped cilantro and mint for garnish
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Preheat the oven to 350 degrees and line a sheet tray with parchment paper or nonstick foil.
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Lay wonton strips in a single layer and drizzle with sesame and canola oils. Sprinkle with sesame seeds and salt.
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Bake until golden brown, about 10 mins. Cool and reserve.
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Combine all ingredients except for the oils in the bowl of a food processor and blend well. Slowly add sesame and canola oils and blend until combined.
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Toss cabbage, carrots, scallions, cilantro, and mint together. Carefully toss in orange segments, chicken, and the dressing to taste (reserve some dressing to serve alongside).
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Top with peanuts, sesame seeds, and wonton crisps. Garnish with cilantro and mint.
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Place the chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs - use whatever is handy and in keeping with the flavor profile of the dish you're going to make), cover, bring to a boil, then reduce to a simmer over very low heat.
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Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove the chicken and discard poaching liquid.
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Allow the chicken to cool slightly and then shredwith your hands or two forks. I store mine for a couple days in a large ziploc bag in the refrigerator.
- Both poached chicken or rotisserie chicken work well for this recipe. I use poached chicken for tons of recipes during the week including chilis, stews, quesadillas, and tacos. Poach your chicken over the weekend, shred it, and use it all week.
- Don't pour all of the dressing over the salad to serve. Drizzle about half and reserve the rest to serve alongside.
- After you add the orange segments, toss the salad carefully so you don't break them up.
- Add the crunchy toppings just before serving so they don't become soggy.
- The dressing can be stored in the refrigerator for up to a week.