Light Crispy Chinese Chicken Salad
Lightly dressed Chinese Chicken Salad with grilled chicken, crunchy wontons, toasted almond and sprinkled with sesame seeds over a crunchy napa cabbage and carrot salad. Done in 15 minutes!
Sometimes you want a light salad instead of a deliciously indulgent Asian meal (Kung Pao Chicken Spaghetti, Thai Chicken Linguine, Orange Peel Chicken, Spicy Cashew Chicken, Chow Mein, Mushroom Chicken, Asian Peanut Noodles) <- Can you tell I love Asian Food? This salad is so quick and easy and with my modifications to the recipe it is really light on the fat and calories! You won’t miss any of your favorite flavors because this dressing has hoisin sauce and sesame oil and it is covered in crispy wontons and toasted slivered almonds. Your stomach will think you’re throwing caution to the wind but your head will know better! 😉
The other great thing about this salad is it uses a lot of napa cabbage. Why is that so great? Because when you buy napa cabbage you end up with 2-3 pounds of it! I have yet to find a recipe that uses a whole head of the cabbage! So when I bought the cabbage for another recipe (whomp, whomp that was a recipe fail) I got to almost all the rest of it on this recipe. So if you want a tip for this salad, plan for either doubling this recipe for a crowd or for an alternate napa cabbage recipe for another day (perhaps my Korean Ground Beef with Wilted Slaw?).
Put the sliced almonds in a dry pan and toast on medium for 1-2 minutes until they JUST start to brown and you can smell them. Swirl them around the pan to avoid burning. Season chicken with salt and pepper. Cook on grill pan (I have an awesome double sided one I used, with a grill side and a griddle side) for 3-5 minutes on each side on medium-high. In a small bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, salt and vinegar. Cut chicken crosswise into ¼-inch-thick slices. In a large bowl add the chicken, cabbage (I use a mandoline for the cabbage and carrots), carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly. Toss together, add the crispy wonton strips and mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.
Light Chinese Chicken Salad
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon very finely chopped peeled fresh ginger
- 1 tablespoon canola oil
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sriracha
- 1/2 teaspoon kosher salt
- 1 pound boneless , skinless chicken breast
- 1/4 cup rice wine vinegar
- 1 lb napa cabbage , halved lengthwise, very thinly sliced crosswise
- 2 carrots , julienned
- 3 scallions (white and green parts), thinly sliced on a sharp diagonal
- 1/2 cup lightly packed fresh cilantro leaves
- 1/2 cup crispy wontons
- 1/2 cup slivered almonds , toasted
- 2 teaspoons white sesame seeds
Put the sliced almonds in a dry pan and toast on medium for 1-2 minutes until they JUST start to brown and you can smell them. Swirl them around the pan to avoid burning.
Season chicken with salt and pepper. Cook on grill pan for 3-5 minutes on each side on medium-high.
In a small bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, salt and vinegar.
Cut chicken crosswise into ¼-inch-thick slices.
In a large bowl, toss chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly.
Add in the wonton strips and toss lightly again.
Mound salad in center of 4 plates.
Re-whisk dressing and drizzle a little over and around salad.
Sprinkle with the remaining almonds and sesame seeds.
Recipe NotesAdapted from a Curtis Stone Recipe in Redbook
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