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Chinese Chicken Salad picture

Chinese Chicken Salad

Chicken salad is a great way to use up cooked chicken. Try this Asian inspired chicken salad that combines the sweetness of oranges, the crunch of fried wonton strips and the flavor of Asian spices.

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3

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 20 square wonton wrappers
  • Peanut or canola oil for frying
  • 1 head Napa cabbage
  • 1 head romaine lettuce (or 1 bunch kale)
  • 4 green onions (scallions), finely chopped
  • 3 carrots cut into matchstick-size pieces
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup sliced almonds
  • 1 small can Mandarin orange slices, drained
  • For the dressing:
  • 1/4 cup soy sauce
  • 1/4 cup freshly squeezed lemon juice (about 2 small lemons)
  • 2 tablespoons sugar (or to taste)
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic, pressed through a garlic press
  • 2 teaspoons peeled and grated fresh ginger
  • 1 tablespoon Asian sesame oil
  • 1/4 cup vegetable oil

Serves 4 to 6 as a main

  1. Heat the olive oil in a non-stick skillet over medium high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot skillet and cook until golden on one side, about 4 minutes. Turn the chicken over, turn down the heat to medium-low, cover the pan and continue cooking until the chicken is cooked through, about 4 to 6 minutes more.
  2. Remove the chicken and let it cool. Cut the chicken into thin strips and reserve.
  3. To make the wonton strips, pour the peanut or canola oil in a heavy saucepan to a depth of about 3/4-inch.  Heat the oil until hot but not smoking (temperature should be 350F to 375F).
  4. Cut the wonton wrappers into 1/2-inch wide strips and separate them on paper towels.  Fry the strips in 3 or 4 batches until just golden, about 30 seconds per batch.  Place on paper towels to drain and sprinkle with a little salt.
  5. Slice the cabbage in half lengthwise; remove the core and discard. Finely slice the cabbage and place it in a large bowl.
  6. If using romaine lettuce, finely slice the leaves.  For kale, remove the tough stalks and finely slice the leaves.  Place the romaine or kale leaves in the bowl with the cabbage.  Add the carrots, cilantro, almonds, oranges and cooled sliced chicken and toss everything together.
  7. Make the dressing by combining the soy sauce, lemon juice, sugar, rice wine vinegar, garlic and ginger in a medium bowl.  Whisk to combine.  Add the sesame oil and vegetable oil in a slow, steady stream while whisking to incorporate.  The mixture will separate after sitting for a while, so just re-whisk prior to serving.  (Alternatively, place all ingredients in a glass jar with a tight fitting lid and shake well just before serving.  Dressing will keep in the refrigerator for up to a week.)
  8. When ready to serve, whisk or shake the dressing and pour half of it over the salad. Toss well, taste, and add more dressing as desired. Serve the salad at room temperature with the crispy wonton strips on top.

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