Serves 2
45 min
Chinese Chicken Salad with Won Ton Chips
Recipe GLPRe67e34b8687823
A vibrant Asian-inspired salad featuring tender shredded chicken breast served over a bed of fresh green and purple cabbage, shredded carrots, and bright cilantro. The salad is topped with crispy homemade won ton chips, mandarin orange segments, and crunchy peanuts, then tossed with a savory-sweet peanut dressing made with hoisin sauce, sesame oil, and fresh ginger.
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Ingredients
½ cup canola oil
6 round won ton skins, cut into pie-shaped quarters or strips
4 tablespoons creamy or chunky peanut butter
2 heaping tablespoons hoisin sauce
1 teaspoon fresh ginger root, minced
1½ teaspoons sesame seed oil
1½ teaspoons soy sauce
3½ teaspoons sugar
3 tablespoons rice vinegar
¼ cup water
4 cups thinly sliced green cabbage
2 cups thinly sliced purple cabbage
1 cup shredded carrots
1 cup fresh cilantro sprigs, cut into thirds
2 tablespoons chopped green onions
20 mandarin orange segments
2 cups bite-sized pieces cooked chicken breast
3 tablespoons honey roasted peanuts
2 teaspoons black sesame seeds
Directions
Prepare the won ton chips by laying paper towels on a plate and setting aside. Heat a medium skillet over medium-low heat and add the canola oil.
Once the oil is warm (approximately 350°F), carefully add a small batch of won ton skin pieces—about 6 pieces at a time. Fry for 1-2 minutes until the bottom side turns light golden brown.
Using a slotted spoon or tongs, quickly flip the won ton pieces over and fry the other side until it also reaches a light golden color, about another 30-60 seconds. They cook very quickly, so watch carefully.
Immediately remove the golden won ton chips and transfer them to the paper towel-lined plate to drain. Repeat in small batches with the remaining won ton skins until all are fried. Set the finished chips aside.
While the won tons are cooling, prepare the peanut dressing. In a small to medium bowl, whisk together the peanut butter, hoisin sauce, minced ginger, sesame oil, soy sauce, sugar, rice vinegar, and water until smooth and well combined. Refrigerate the dressing until serving.
Divide the green cabbage and purple cabbage evenly between two serving plates or bowls, creating a bed for the salad.
Arrange the shredded carrots, cilantro sprigs, green onions, mandarin orange segments, cooked chicken pieces, honey roasted peanuts, and black sesame seeds on top of the cabbage in an attractive arrangement.
Scatter the crispy won ton chips over the top of the salad as a final garnish just before serving.
Serve the salad with the peanut dressing on the side, allowing each person to add the desired amount to their preference.
