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Servings of Chinese Chicken Salad in white bowls.
Chinese Chicken Salad
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Crunchy vegetables, sweet and spicy dressing and shredded chicken make this Chinese chicken salad a light and easy meal.

Course: Salad
Cuisine: Chinese
Keyword: chicken salad, Chinese chicken salad
Servings: 6 Servings
Calories: 802 kcal
Ingredients
Wonton Crisps
  • 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
Dressing
  • 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
Salad
  • 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
Instructions
Wonton Crisps
  1. Preheat the oven to 350 degrees and line a sheet tray with parchment paper or nonstick foil.

  2. Lay wonton strips in a single layer and drizzle with sesame and canola oils. Sprinkle with sesame seeds and salt.
  3. Bake until golden brown, about 10 mins. Cool and reserve.
Dressing
  1. 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.

Salad
  1. 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).

  2. Top with peanuts, sesame seeds, and wonton crisps. Garnish with cilantro and mint.

*Poached Chicken (if using)
  1. 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.

  2. Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove the chicken and discard poaching liquid.

  3. 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.

Recipe Notes
  • 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.
Nutrition Facts
Chinese Chicken Salad
Amount Per Serving
Calories 802 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 6g38%
Cholesterol 131mg44%
Sodium 1750mg76%
Potassium 1357mg39%
Carbohydrates 55g18%
Fiber 9g38%
Sugar 24g27%
Protein 60g120%
Vitamin A 7830IU157%
Vitamin C 117mg142%
Calcium 273mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.