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.

Yield: Serves 6 (serving size: 1 1/2 cups salad and 4 chips)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 35 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • 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

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. 1. To prepare dressing, place first 8 ingredients in a blender; process until smooth. Cover and chill up to 3 days.
  2. 2. Preheat oven to 350°.
  3. 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. 4. Preheat broiler.
  5. 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. 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.
  7. 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
  8. 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.

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