CHINESE CHICKEN SALAD

Chinese chicken salad is the mother of all salads! Stuffed with lettuce, carrots, edamame, boiled chicken and crunchy wonton strips in a sweet and tangy Asian dressing, it’s like a party in the mouth! This is a great side dish or light snack that the whole family will love.

I love to cook and enjoy cooking delicious meals, but in summer the kitchen becomes my least favorite place. Who wants to be tied to a burning stove in 100 degree weather, right?

This Chinese chicken salad, for example, takes less than 30 minutes to make but tastes like you’ve been working in the kitchen for hours. Stuffed with lettuce, carrots, edamame, boiled chicken and crunchy wonton strips in a sweet and tangy Asian dressing, every bite is like a party in your mouth!

Chinese salad ingredients

Vegetables – I use a mixture of iceberg lettuce, shredded red cabbage, julienned carrots, and edamame. You can easily substitute romaine, chinese cabbage, green onions, or your favorite green salad mix.
Chicken – I like to use boiled chicken breast, but fried or fried chicken will work too. Just separate from the bones and then chop or cut into pieces.

Crispy Wonton Strips – You can find packaged crispy wontons in the salad section of your local supermarket or make them at home! You can also use crispy chow mein noodles, which are also available at most grocery stores.
Additional Toppings: Feel free to add sliced ​​almonds for extra crunch, or tangerines for a fruity twist.

Asian sesame salad dressing

You can use your favorite Asian salad dressing to save time, or you can make it from scratch using simple ingredients for the best flavor.

Mix rice vinegar, soy sauce, sesame oil, chili garlic sauce, brown sugar and grated fresh ginger until smooth. Transfer to an airtight container and refrigerate until ready to use.
You can make it ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

How to make crispy fried wontons

Use a neutral-tasting oil with a high smoke point, such as peanut, safflower, or canola oil. For best results, heat the oil to the optimum temperature of 350 F to 375 F. Do not overfill the pan and cook in batches as needed.
Cut wonton wrappers into strips about 1/4 inch thick. Cover with a cloth or paper towel to keep from drying out.
Dip the strips in the hot oil so they don’t stick together. Move around in the pot with a slotted spoon or spider to cook evenly and not stick together.

Remove the fried wontons from the pan a shade lighter than you would like, as they will continue to brown in the residual heat and become crispy when cool.

Drain onto a wire rack and let cool.
They can be prepared in a day or two. Store in an airtight container at room temperature.

Boiled chicken

I like boiling chicken breast as this method gently cooks the meat and keeps it moist and tender. Just follow the simple procedure below!

In a saucepan over medium heat, combine chicken, salt, and enough water to cover. Bring to a boil, skimming off any foam that rises from the top.

Once the water boils, reduce the heat, cover and cook for about 12-15 minutes, or until the chicken is opaque and a thermometer inserted into the thickest part of the meat reads 165°F.
Remove the chicken from the pan with a slotted spoon and refrigerate until completely cold. Coarsely chop or chop.
Can be done in advance store in an airtight container and refrigerate for up to 3 days.

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