This salad was delicious! I used rotisserie chicken meat to save time and I did not make the wonton chips because I could not find wonton wrappers at my grocery store. I would suggest making extra dressing because it taste great and was hardly enough for the salad.
Crunchy Chinese Chicken Salad with Wonton Chips
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.
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Total: 1 Hour
- Calories: 381
- Calories from fat: 0.0%
- Fat: 26g
- Saturated fat: 2.7g
- Monounsaturated fat: 12.8g
- Polyunsaturated fat: 7.4g
- Protein: 19g
- Carbohydrate: 20.3g
- Fiber: 4g
- Cholesterol: 34mg
- Iron: 1.9mg
- Sodium: 450mg
- Calcium: 101mg
- 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
- 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
- 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)
- 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 7inch 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.
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