Crunchy Chinese Chicken Salad with Wonton Chips

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)

Recipe from

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

September 2012