Chinese Chicken Salad

Chinese Chicken Salad is the best of all salads. It’s packed with lettuce, carrots and poached chicken. The dressing is sweet and tangy Asian inspired. This is a delicious side dish or light meal that the whole family will enjoy.
Although I enjoy cooking and creating delicious meals, the kitchen is not my favorite place in Summertime. I don’t think anyone wants to be tied down to a stove with a flame in 100 F weather.

When the temperatures rise, I switch to simple sandwiches and salads at home. These are quick to prepare and packed with good-for-you nutrients and fresh flavors. For example, this Chinese Chicken Salad takes only 30 minutes to prepare, but it tastes like hours of hard work. Every bite of this Asian-inspired salad is a celebration in your mouth. It’s loaded with lettuce, carrots and edamame.

Chinese salad Main Ingredients

  • Veggies: use a mixture of the iceberg, shredded red cabbage and julienned carrots. You can swap Romaine, green onions or any other green salad mix for your choice.
  • Chicken: Poached chicken breast is my favorite, but you can also use rotisserie or grilled chicken breasts. Simply remove the bones and shred or chop them.
  • Crispy wonton strips: You can either buy ready-made crispy wontons in the salad section at your local supermarket or make them yourself at home. You can also make your own crunchy chow mien noodles, which are also readily available in most grocery stores.
  • Add-ons: You can add almond slivers or mandarin oranges to give it a fruity taste.

 

Make crispy fried wontons

  • Use an oil that has a neutral taste and high smoke points Peanut, safflower and canola oils are all good options.
  • To get the best results to heat oil at 350 F to 325 F. Cook in batches if necessary.
  • The wonton wrappers should be cut into strips approximately 1/4 inch thick.
  • To prevent drying out, cover the towel with a paper towel or cloth.
  • To prevent them from sticking together, drop the strips into the hot oil.
  • To evenly cook the strips, move around in the pot with a spoon or spider and prevent them from sticking together.

  • Please make sure the fried wontons are a shade lighter when you take them out of the pan. They will brown more than you would like and will then crisp up when they cool down.
  • Let cool on a wire rack.
  • You can present them a day leading of time. Store them at room temperature in a sealed vessel.

Poached chick

  • Combine chicken, salt, and sufficient water in a saucepan over medium heat. Bring to boil. Remove any scum from the top.
  • Once the water has boiled, reduce heat and cover the pot. Let it simmer for 12 to 15 minutes. Cook the chicken until it turns opaque.
  • Use a slotted spoon to remove the chicken from the saucepan and place it in the refrigerator until it is completely cooled. Chop or shred the chicken.
  • You can make it ahead of time; keep it in an airtight container in the fridge for up to three days.

Ingredients for Chinese Chicken Salad

  • 1 pound boneless, skinless chicken chest
  • 1/2 cup edamame
  • 1 box (12 ounces) wonton wrappers, cut into thin strips
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1 head icecap lettuce, torn
  • 1/4 head red cabbage, shredded
  • 1 large carrot, peeled and julienned

Ingredients for Dressing

  • 1/2 bowl rice vinegar
  • 2 tbsps. soy sauce
  • 1/4 cup brown sugar
  • 1 thumb-size ginger, uncovered and grated
  • 2 tbsp. sesame oil
  • 1 tbsp. chili garlic sauce

Important Instructions

  • Combine chicken, salt, and sufficient water in a saucepan over medium heat. Bring to boil.
  • Remove any scum from the top.
    Once the water has boiled, reduce the heat and cover the pot.
  • Let the chicken simmer for 12-15 minutes, or until the chicken is opaque. A thermometer placed in the thickest portion of the meat should read 165°F.
  • Use a slotted spoon to remove the chicken from the saucepan and place it in the refrigerator to cool completely. Chop the chicken into small pieces.
    Flame oil in a huge pan on average temperature.
  • Add the wontons strips in batches. Fry for approximately 1 to 2 minutes, stirring frequently, or until golden.
  • Apply a slotted spoon to eliminate the wontons from the oil.
  • Drain onto paper towels. When they cool, the wonton strips will become crisp.
    Combine chicken, red cabbage, carrots, and edamame in a large bowl.
  • Drizzle the Chinese Chicken Salad with the dressing just before serving and garnish with fried wonton pieces. Mix gently.

How to serve

  • Chinese chicken salad is great as a starter to a meal or as a main course.
  • To preserve the best texture, prepare the vegetables, chicken, fried wontons and dressing ahead of time.

Leave a Reply