Chinese Chicken Salad
Chinese Chicken Salad - healthy salad with chicken breast and Chinese dressings. Homemade tastes better than restaurants & cheaper.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) boneless, skinless chicken breast fillet
- 3 cups mixed salad greens
- 1/4 cup carrot (shredded )
- 1/2 cucumber (peeled, deseeded, and julienned)
- 3 shiitake mushrooms (sliced, optional)
- 1 piece fried tofu (sliced, optional)
- 5 wonton wrappers
- 2 cups oil (to make crispy wontons)
- 1/2 cup brown sugar
- 1/4 cup low-sodium soy sauce (or light soy sauce)
- 1/4 cup pure sesame oil
- 2- inch (5cm) ginger (peeled and minced)
- 2-3 cloves garlic (peeled and minced)
- 1 stalk scallion (cut into thin rounds)
- 1 small shallot (peeled and minced)
- 2 tablespoons red wine vinegar
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame seeds (lightly toasted)
Instructions
- 1
Whisk all the salad dressing ingredients together and set aside for at least 1 hour. Refrigerate until ready to use.
- 2
Marinate the chicken with salt, black pepper, and 2 1/2 tablespoons of Sesame Ginger Salad Dressing for 30 minutes. Discard the marinade before cooking.
- 3
Pan-sear the chicken on both sides until the meat is completely cooked. Remove the chicken and let it cool. Cut into thin slices.
- 4
Cut each wonton wrapper into 8 strips. Heat the oil in a wok over medium-high heat. When the oil is hot, deep-fry the wonton strips until golden brown. Remove them from the wok with a strainer and drain on paper towels. Set aside.
- 5
In a large bowl, mix the salad greens, carrot, cucumber, chicken, and the Sesame Ginger dressing. Toss well.
- 6
Chill for 5 minutes, then garnish with crispy wonton strips and serve immediately.