I will admit right now – I love Chinese Chicken Salad. Â There’s something about all of the components that just work together. Â The crunchy wonton chips, the moist chicken, the sweet mandarins and the zingy dressing. Â It’s like the salad marriage made in Heaven. Â I could eat it every single day. Â This recipe is super simple to make and only takes as long as the time to broil the chicken.
The picture above really has nothing to do with this post. Â I was just monkeying around the other day while I was waiting for a quiche to bake. Â Which reminds me, the giveaway on that post ends Thursday 3/21/13 – so head over there and enter. Â Over $300 in kitchen goodies. Â Free stuff = good stuff. Â Today is the last day to enter to win the cutting board too. Â So many fun things. Â Make sure you enter here: CLICK HERE TO ENTER!
Now to the recipe…
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
- 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
- Preheat the oven to 425 degrees.
- 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.
- 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.
- In a large bowl add the romaine, spinach, mandarins, mushrooms and scallions. Toss to combine. Set aside.
- 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.
15 comments
This is so darn good. Made it with a pork tenderloin instead of chicken, as chicken was last evenings dinner. Will be a summer regular.
I only want a bite. Okay who am I kidding I’d tear that up ; )
Heather, these photos are AMAZING!!! Oh my goodness, I totally want to take a bite. 🙂
I remember eating Chinese chicken salads at Applebee’s back in the day. This looks so much better!
Wish I was having this for lunch!
Love just about any salad, but especially one as pretty and colorful at this.
Mmm! Im always looking for a new way to eat salad..otherwise they can get so boring to me! This sounds amazing!
I really like Asian inspired salads. The dressing sounds especially delicious.
This looks like the perfect lunch! I’m hungry!
This is one beauty of a salad! Those crispy little wonton strips are calling my name!!!!
You make me laugh…the photo that has nothing to do with the post. 🙂 I am ALWAYS up for a great Chinese Chicken Salad – this one looks extra fabulous with those dressing ingredients!!
Gorgeous and I love the dressing especially with the sriracha!
Oh girl, I could eat that every day!!
Well I was going to make burgers for supper but this looks so much better!!
I hope it’s not “uncool” to leave a comment like this, but you know, I’m vegan, which means that I always look at a recipe like this and think how easy it would be to make this vegan style. I would love to replace that chicken with tofu and go to town on that salad! Sriracha sauce in the dressing? OMG!
I love this salad! I will most-likely choose a Chinese chicken salad if I see one on a menu. Sounds perfect to me!
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