Chinese Chicken Salad

Chinese Chicken Salad | FarmgirlGourmet.com

I will admit right now – I love Chinese Chicken Salad.  There’s something about all of the components that just work together.  The crunchy wonton chips, the moist chicken, the sweet mandarins and the zingy dressing.  It’s like the salad marriage made in Heaven.  I could eat it every single day.  This recipe is super simple to make and only takes as long as the time to broil the chicken.

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The picture above really has nothing to do with this post.  I was just monkeying around the other day while I was waiting for a quiche to bake.  Which reminds me, the giveaway on that post ends Thursday 3/21/13 – so head over there and enter.  Over $300 in kitchen goodies.  Free stuff = good stuff.  Today is the last day to enter to win the cutting board too.  So many fun things.  Make sure you enter here: CLICK HERE TO ENTER!

Chinese Chicken Salad | FarmgirlGourmet.com

Now to the recipe…

Chinese Chicken Salad

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 Entree Servings or 4 Side Dish Servings

Chinese Chicken Salad

A quick Chinese chicken salad that won't break the calorie bank.

Ingredients

  • 7 wonton wrappers, sliced into strips
  • 2 chicken breasts
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • cooking spray
  • 4 cups romaine torn lettuce
  • 1 cup spinach leaves
  • 3 mandarin oranges, peeled and sectioned
  • 2 large mushrooms, washed and sliced
  • 2 scallions, sliced
  • 1 teaspoon toasted sesame seeds
  • For the Dressing:
  • 1/2 cup low fat mayonnaise
  • 6 tablespoons local honey
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sriracha sauce (or other hot sauce)

Instructions

  1. Preheat the oven to 425 degrees.
  2. Spray a small baking sheet with cooking spray and add the wonton strips. Toss to coat with some of the cooking spray. Spread out evenly. Bake for 5 minutes, or until starting to turn brown and crisp. Remove and cool.
  3. Spray another small baking sheet with cooking spray (or use the same one after wontons are baked) and add the chicken breasts. Drizzle the 1 tablespoon soy sauce and 1/2 teaspoon sesame oil over the 2 breasts. Bake for 15 minutes, or until chicken releases clear juice when pierced with a knife. Remove and allow to cool slightly.
  4. In a large bowl add the romaine, spinach, mandarins, mushrooms and scallions. Toss to combine. Set aside.
  5. In a medium bowl add all of the dressing ingredients and whisk to combine. Drizzle over the greens and toss to coat. Divide between 2 serving bowls and top with sliced chicken breasts and wonton strips. Sprinkle with sesame seeds to taste and serve.
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