Asian Chicken Salad

Asian Chicken Salad
Staff Writer
Asian Chicken Salad
Denise Woodward and Laudalino Ferreira
Asian Chicken Salad

I have been making (and hiding) this recipe since moving to California some 20 years ago when I had my first taste at a restaurant by the name of the Good Earth. I loved the tangy dressing with crunchy noodles. Over time, my recipe has evolved, and finally, I have nailed it.

See all salad recipes.

Click here to see 1 Chicken Recipe, 5 Meals

Click here to see 101 Ways to Cook Chicken

3
Servings
1416
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Tablespoons  sesame oil
  • 3  Tablespoons  soy sauce
  • 2  Tablespoons  rice vinegar
  • 2  Tablespoons  lime juice
  • Zest of 1 lime
  • 3  Tablespoons  ginger syrup, such as Morris Kitchen
  • 1/2-1 teaspoon hot chile oil
  • 1/8  Cup  sesame seeds
  • 1/4  Cup  safflower oil
  • 12  wonton wrappers, halved
  • 1  Tablespoon  salt
  • 1/2  Pound  baby bok choy, halved
  • 5  Cups  mixed baby greens
  • scallions, sliced thinly
  • 1/2  English cucumber, sliced thinly
  • 3  Cups  shredded poached chicken
  • large carrot

Directions

In a small jar, combine the first 7 ingredients, put a lid on top, and shake like crazy. Set aside.

In a medium-sized frying pan, lightly toast the sesame seeds over medium heat until golden, about 2 minutes. Pour into a small bowl and set aside. To the same frying pan, add the safflower oil and gently heat. Add a single layer of wonton wrappers, and cook, turning once, until golden brown, about 30-60 seconds per side. Transfer to a paper towel, and repeat the process. Set aside.

Bring a large pot of water to a boil over high heat. Add the salt. Have a large bowl of ice water nearby. Add the bok choy, and cook for 1 ½ minutes. Immediately drain into a colander and then plunge the bok choy into the icy water.

In a large salad bowl, combine the greens, scallions, cucumber, and poached chicken. Using a vegetable peeler, cut the carrot into ribbons. Add to the salad bowl. Sprinkle the toasted sesame seeds over the top. Crunch half of the wonton chips over the salad. Lightly drizzle with half of the dressing and toss. Drizzle the remaining dressing over the top. 

Nutritional Facts

Total Fat
50g
71%
Sugar
70g
78%
Saturated Fat
6g
25%
Cholesterol
12mg
4%
Carbohydrate, by difference
217g
100%
Protein
29g
63%
Vitamin A, RAE
20µg
3%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
64mg
85%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
111mg
11%
Choline, total
54mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Fluoride, F
6µg
0%
Folate, total
114µg
29%
Iron, Fe
2mg
11%
Magnesium, Mg
162mg
51%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
2mg
40%
Phosphorus, P
265mg
38%
Selenium, Se
15µg
27%
Sodium, Na
2963mg
100%
Water
402g
15%
Zinc, Zn
2mg
25%

Asian Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Asian Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.

Around the Web