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 a like a party in your mouth! It’s a great side dish or light meal the whole family will love.

Tips on How to Make Chinese Chicken Salad

○ For best results, deep-fry the wonton strips in the optimal oil temperature of 350 F to 375 F. Do not overcrowd the pan and cook in batches as needed.

○ Remove the fried wontons from the pan a shade lighter than you’d like as they will continue to brown in the residual heat and will crisp up as they cool.

○ I like to poach the chicken breast as this method cooks the meat gently and keeps it moist and tender. You can, however, swap grilled or rotisserie chicken.

○ A big part of the deliciousness of this salad is the crisp veggies and the crunchy wontons. You can prep the ingredients ahead of time but toss them together when ready to serve to maintain texture.

Ingredients

● 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

For the Dressing

● 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

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