Chinese Chicken Salad is super crunchy and savory with a hint of sweetness.
Do you have meals that you just crave? Some days I wake up thinking of a certain recipe that I just can’t get out of my mind and HAVE TO HAVE IT that day. I only thought that happened when I was pregnant! I hope that I’m not the only one. A few weeks ago I was totally craving Chinese Chicken Salad. There was something about the crunch and sweetness that my day was not going to be complete if I didn’t eat it.
Now, I’ve never actually made a Chinese Chicken Salad on my own. It has always been something I’ve had at a bridal or baby shower. That’s when I got to work and started creating my own recipe and I think I nailed it! This salad is super crunchy, slightly sweet and savory all at the same time. I love savory and sweet food and it reminds me of my family’s favorite dinner of Orange Chicken. This would be perfect for a baby or bridal shower, but it’s especially great simply to make for lunch or dinner!
I grilled my chicken, but you could certainly use a rotisserie chicken or even left over roasted chicken from a weekend dinner.
Here is the recipe!
- FOR SALAD:
- 1 Head of Romaine Lettuce, Washed and Chopped
- 1 Cup Purple Cabbage, Shredded
- 2 Large Carrots, Finely Shredded
- 3 Scallions, Finely Sliced
- 2 Cups Cooked Chicken Breasts, Sliced or Cubed
- 29 oz. Mandarine Oranges
- 10 wonton wrappers cut into 9 squares each
- Canola Oil
- FOR DRESSING:
- 1/2 Cup Mayonnaise
- 1/4 Cup Soy Sauce
- 1 tsp Sesame Oil
- 2 TBSP Toasted Sesame Seeds, Divided
- 1 TBSP Rice Wine Vinegar
- 1 TBSP Brown Sugar
- 2 Garlic Cloves
- FOR SALAD:
- In a large sauce pan heat 2 inch of Canola oil over medium high heat.
- Fry cut wonton wrappers in small batches until lightly golden brown and drain on a paper towel.
- In a large salad bowl gently mix together lettuce, cabbage, carrots, scallions, chicken, mandarine oranges and wonton croutons.
- FOR DRESSING:
- In a blender, blend together mayonnaise, soy sauce, sesame oil, 1 TBSP toasted sesame seeds, vinegar, brown sugar and garlic until smooth and creamy.
- Stir in reserved toasted sesame seeds.
- Toss salad with dressing and serve.
- *If you can’t find toasted sesame seeds in the store here is what you need to do. In a dry small saute pan heat sesame seeds over medium high heat. Constantly stir for 3-4 minutes until lightly golden brown. Cool them on a paper towel. They will burn quickly so be careful to watch.
