Crunchy Chinese Chicken Salad with Wonton Chips


Crunchy Chinese Chicken Salad with Wonton Chips
Picky kids can shun international flavor, but not this dish. With savory Peanut-Lime Dressing and crunchy wonton chips, kids will clean their plates and ask for seconds.

Ingredients

Dressing

  • 1/4 cup canola oil
  • 1/4 cup fresh lime juice
  • 3 tablespoons dark sesame oil
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • 2 green onions, cut into 2-inch pieces
  • 1 garlic clove, peeled

Chicken

  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped green onions (about 2 onions)
  • Cooking spray

Chips

  • 6 wonton wrappers
  • 1/4 teaspoon kosher salt

Remaining Ingredients

  • 2 cups thinly sliced napa (Chinese) cabbage
  • 1 cup thinly sliced red cabbage
  • 2 cups thinly sliced romaine lettuce
  • 1 cup matchstick-cut carrots
  • 1/2 cup coarsely chopped whole natural almonds, toasted
  • 1/3 cup thinly sliced green onions (about 3 onions)

Preparation

To Prepare Dressing

  1. Place first 8 ingredients in a blender; process until smooth.
  2. Cover and chill up to 3 days.

To Prepare Chicken

  1. Preheat oven to 350°.
  2. Sprinke chicken with salt and pepper; rub ginger, garlic, and 1/4 cup green onions over chicken.
  3. Place in an 11 x 7–inch baking dish coated with cooking spray.
  4. Bake at 350° for 26 to 28 minutes or until chicken is done.
  5. Cool slightly, and cut crosswise into 1/4-inch slices.

To Prepare Chips

  1. Preheat broiler.
  2. Stack wonton wrappers. Cut wrappers diagonally into quarters to form triangles; place in a single layer on a large baking sheet.
  3. Coat quarters with cooking spray, and sprinkle evenly with 1/4 teaspoon salt.
  4. Broil 30 seconds to 1 minute or until browned. (Watch closely to prevent burning.)

To Assemble Salad

  1. Place chicken, cabbages, and remaining ingredients in a large bowl.
  2. Drizzle with dressing; toss gently.
  3. Divide salad evenly among 6 plates.
  4. Serve with chips.

Cook’s Note

For quick and easy prep, place the cabbage and veggies in a bowl and make the dressing in the morning. Then, cook the chicken and chips right before dinner. If you’re in a pinch, you can use leftover shredded chicken from Simplest Roast Chicken Ever. If you’d like to make this salad completely gluten free, simply omit the wonton chips

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One thought on “Crunchy Chinese Chicken Salad with Wonton Chips

  1. Pingback: Peanut-Lime Dressing | Carter Family Recipes

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