This Chinese Chicken Salad recipe is probably my favorite year round main course salad. It's healthy, satisfying, and insanely crunchy!
Course: lunch, Main Course
10wonton wrappersmore if you like!
vegetable oil for fryingI used peanut
1good sized head Napa cabbage
1lbchicken cutletsbreast, or tenders, grilled and thinly sliced, or use leftover or rotisserie chicken
1/4small red cabbageshredded
1red bell pepperthinly sliced (or any color you like)
1bunch green onionsthinly sliced on the diagonal (white and green parts)
handful pea-podsthinly sliced
1 8-ouncecan sliced water chestnuts
1 11-ouncecan mandarin orange slices
dressing (whisk together and taste to adjust)
3Tbspsesame oilmore to taste
dash of sesame seeds
To make the crispy wontons, slice the wonton wrappers into thin 1/4 inch slices.
Heat 3 inches of oil in a small saucepan until hot. Drop a test wonton strip in the oil ~ it should fry to golden in about 30 seconds. Adjust the oil if it is too hot or too cool. Fry the wontons, in batches, stirring them around so they cook evenly. Drain on a paper towel.
Shred the Napa cabbage and rinse well. Dry on a clean kitchen towel. Put the cabbage in a wide shallow salad bowl.
Arrange the rest of the salad ingredients in bunches around the top of the cabbage. Place the chicken in the center. If you are arranging the salad ahead of time, do not add the wontons or they will get soggy. Add the wonton strips at the last minute. (You can also hold off until after you've dressed the salad and add them on top.)
Add some of the dressing to the salad and toss, using just enough dressing to lightly coat everything, you can always add more later.
https://theviewfromgreatisland.com/chinese-chicken-salad-recipe/ January 20, 2017