Refreshed Chinese Chicken Salad
45 minutes
Serves: 4
This winter salad is a fresh take on American-style Chinese chicken salads filled with canned mandarin oranges, almonds, and broken chow mein noodles. If you like the bitter-sweet flavor of kumquats, substitute them for the orange segments—just slice them, skin and all, and toss into the salad.
Ingredients
- SALAD
- 16 (3-1/2-inch) square wonton wrappers, cut into strips
- 5 to 8 (20 ounces) Just Bare® Boneless Skinless Chicken Thighs
- 4 cups shredded napa cabbage
- 2 cups shredded or julienned carrots
- 1 cup pea pods, thinly sliced diagonally
- 2 medium oranges, segmented*
- Toasted sesame seeds or sliced green onions, if desired
- DRESSING
- 2 tablespoons hoisin sauce
- 2 tablespoons almond or smooth peanut butter
- 1/4 cup seasoned rice vinegar
- 1 tablespoon grated fresh gingerroot or finely chopped crystallized ginger
- 1 teaspoon chile-garlic sauce
- 1 teaspoon toasted sesame oil
Instructions
- Heat oven to 350°F. Spread sliced wontons in a single layer in rimmed baking sheet. Lightly spray with nonstick cooking spray. Bake about 8 minutes or until crisp and lightly browned.
- Meanwhile, place chicken in large saucepan; cover with water. Bring to a boil; reduce heat and simmer 20 minutes or until no longer pink in center. Cook to internal temp of 165°F. Cool; chop or shred meat.
- Mix cabbage, carrots, pea pods, and orange segments in large serving bowl. Add chicken and gently toss.
- Whisk all dressing ingredients together. Serve salad drizzled with dressing and topped with crisp wontons. Sprinkle with sesame seeds or green onions.