Chinese Chicken Salad
HEALTHY ORGANIC INSPIRED ASIAN Food and Cooking with Diane Yang Kirk
HOIA Food and Cooking Episode 30: Chinese Chicken Salad with Mandarin Orange and Baked Wonton Crisps
Cooking Level: Easy
This recipe will teach you how to make an unforgettable Chinese Chicken Salad! It is wonderfully light, tangy, crispy, and low in sugar compared to a Chinese Chicken Salad or Oriental Chicken Salad you may find at a popular restaurant like Cheesecake Factory.
I sweeten the dressing with honey and fruit juice and the additional sweetness comes from natural ingredients such as sliced apples, dried cranberries, and the signature mandarin orange slices.
Instead of deep fried chow mein noodles, I choose to use a light and crispy baked wonton wrapper crisp and toasted sunflower seeds which make each bite exciting because of all the different textures! Instead of using using peanuts or almond slices or slivers, you are safe if you have nut allergies! It’s a win-win…win!!
Jump to RecipeYou can easily turn this into a vegan salad by using agave instead of honey and swap out the chicken for some cubed baked tofu or seitan! Amazing!
I like to use organic ingredients whenever possible. HOIA recipes are not only clean, but also healthy delicious.
Check out my step by step YouTube recipe video here:
Chinese Chicken Salad
Ingredients
Crispy Elements
- 10 wonton skins You can find these at the Asian market or sometimes in your local grocery frozen department if you live in a larger city.
- 3 tbsp organic raw sunflower seeds A little more, a little less is fine. The amount is totally up to you!
- organic olive oil or avocado oil spray Your choice!
Salad Base
- 2 cups thinly chopped organic napa cabbage
- 2 cups thinly chopped organic romaine lettuce
- 1/2 medium organic green apple
- 1 cup shredded organic red cabbage
- 1 cup cubed or shredded cooked organic chicken
- 1/2 cup shredded organic carrot
- 1/2 cup angle sliced organic green onion or scallion
- 1/2 cup chopped organic cilantro
- 11 oz can mandarin orange whole segments
- 1/2 cup organic dried cranberries
Dressing
- 1/4 cup unseasoned organic rice vinegar
- 2 tsp organic toasted sesame oil
- 2 cloves fresh organic garlic fresh if you have it
- 1/2 inch nub or slice of fresh organic ginger crush it!
- 2 tsp organic honey
- 1 tsp organic soy sauce
- 1/4 tsp pink himalayan salt
- 2 tbsp juice from fresh squeezed organic orange organic orange juice is fine too
Instructions
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Prep and Bake Crispy Elements:
1. Preheat oven to 350 degrees.
2. Slice 10 wonton skins into thin strips. We are creating light "noodle crisps." Place on a foil lined cookie sheet. Gently separate the strips and lightly spray with oil.
3. On the same or separate cookie sheet, spread out the sesame seeds and give it a light spray.
4. Crisp/toast in oven for 6 minutes. Make sure you set the timer so you don't burn the wonton strips and sunflower seeds.
**For gluten free noodle crisp, please see Chicken Lettuce Wraps recipe.
Salad Base:
1. Thinly slice napa cabbage, romaine lettuce, red cabbage. You can also use preshredded versions.
2. Cut green apple into matchsticks.
3. Use shredded carrot or cut carrot matchsticks.
4. Cube or shred cooked chicken.
5. Angle slice green onion and preserve some on the side for garnish
6. Chop cilantro and preserve some on the side for garnish.
Salad Dressing:
1. Combine all ingredients and stir or shake in a bottle.
Putting It All Together:
1. Toss all salad base ingredients with dressing with the exception of the crispy elements and some reserved green onion, cilantro, and mandarin segments.
2. Transfer tossed salad to serving plate or bowl and sprinkle with remaining reserved ingredients. wonton slice crisps, and toasted sunflower seeds.
