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.
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!
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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