Crunchy Chinese Chicken Salad with Wonton Chips

Crunchy Chinese Chicken Salad with Wonton Chips Recipe
Oxmoor House
Picky kids can shun international flavor, but not this dish. With savory Peanut-Lime Dressing and crunchy wonton chips, kids will clean their plates and ask for seconds.

Yield:

Serves 6 (serving size: 1 1/2 cups salad and 4 chips)
Total time: 1 Hours

Recipe from

Oxmoor House

Recipe Time

Hands-On: 35 Minutes
Total: 1 Hours

Nutritional Information

Calories 381
Caloriesfromfat 0.0 %
Fat 26 g
Satfat 2.7 g
Monofat 12.8 g
Polyfat 7.4 g
Protein 19 g
Carbohydrate 20.3 g
Fiber 4 g
Cholesterol 34 mg
Iron 1.9 mg
Sodium 450 mg
Calcium 101 mg

Ingredients

Dressing:
1/4 cup canola oil
1/4 cup fresh lime juice
3 tablespoons dark sesame oil
2 tablespoons creamy peanut butter
2 tablespoons brown sugar
1/2 teaspoon kosher salt
2 green onions, cut into 2-inch pieces
1 garlic clove, peeled
Chicken:
2 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/4 cup finely chopped green onions (about 2 onions)
Cooking spray
Chips:
6 wonton wrappers
1/4 teaspoon kosher salt
Remaining ingredients:
2 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced red cabbage
2 cups thinly sliced romaine lettuce
1 cup matchstick-cut carrots
1/2 cup coarsely chopped whole natural almonds, toasted
1/3 cup thinly sliced green onions (about 3 onions)

Preparation

1. To prepare dressing, place first 8 ingredients in a blender; process until smooth. Cover and chill up to 3 days.

2. Preheat oven to 350°.

3. To prepare chicken, sprinkle with salt and pepper; rub ginger, garlic, and 1/4 cup green onions over chicken. Place in an 11 x 7–inch baking dish coated with cooking spray. Bake at 350° for 26 to 28 minutes or until chicken is done. Cool slightly, and cut crosswise into 1/4-inch slices.

4. Preheat broiler.

5. To prepare chips, stack wonton wrappers. Cut wrappers diagonally into quarters to form triangles; place in a single layer on a large baking sheet. Coat quarters with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Broil 30 seconds to 1 minute or until browned. (Watch closely to prevent burning.)

6. Place chicken, cabbages, and remaining ingredients in a large bowl. Drizzle with dressing; toss gently. Divide salad evenly among 6 plates. Serve with chips.

Tips: For quick and easy prep, place the cabbage and veggies in a bowl and make the dressing in the morning. Then, cook the chicken and chips right before dinner. If you're in a pinch, you can use leftover shredded chicken from Simplest Roast Chicken Ever. If you'd like to make this salad completely gluten free, simply omit the wonton chips

Kids Can Help: Kids can help measure out the ingredients for the dressing,chicken, and salad. Then they can put it all in a bowl, and toss the salad, too.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note