Chinese Chicken Salad
Chinese Chicken Salad is the mother of all salads! Chock full of lettuce, carrots, edamame, poached chicken, and crisp wonton strips in a sweet and tangy Asian-inspired dressing, it's like a party in your mouth! It's a great side dish or light meal the whole family will love.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound boneless, skinless chicken breast
- 1 teaspoon salt
- 1 package (12 ounces) wonton wrappers, cut into thin strips
- 1/4 cup canola oil
- 1 head iceberg lettuce, torn
- 1/4 head red cabbage, shredded
- 1 large carrot, peeled and julienned
- 1/2 cup edamame
- 1/2 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/4 cup brown sugar
- 1 tablespoon chili garlic sauce
- 1 thumb-size ginger, peeled and grated
Instructions
- 1
In a pot over medium heat, combine chicken, salt, and enough water to cover. Bring to a boil, skimming scum that floats on top.
- 2
As soon as the water comes to a boil, lower heat, cover, and simmer for about 12 to 15 minutes or until chicken turns opaque and a thermometer inserted in the thickest part of the meat reads 165°F.
- 3
With a slotted spoon, remove chicken from the pot and chill in the refrigerator until completely cooled. Coarsely shred.
- 4
In a wide pan over medium heat, heat oil to 350 F. Add the wonton strips in batches and fry, stirring regularly, for about 1 to 2 minutes or until golden. With a slotted spoon, remove from oil and drain on paper towels. Wonton strips will crisp as they cool.
- 5
In a large bowl, combine chicken, lettuce, red cabbage, carrots, and edamame. Just before serving, drizzle with dressing and garnish with fried wonton strips. Gently toss to combine.
- 6
For the Dressing