Asian Chicken Salad

Asian Chicken Salad
Denise Woodward and Laudalino Ferreira

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

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

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. 

Nutrition

Calories per serving:

1,153 calories

Dietary restrictions:

High Fiber Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

58%

Servings:

3
  • Fat 64g 98%
  • Carbs 102g 34%
  • Saturated 11g 53%
  • Fiber 7g 27%
  • Trans 0g
  • Sugars 17g
  • Monounsaturated 21g
  • Polyunsaturated 28g
  • Protein 44g 88%
  • Cholesterol 117mg 39%
  • Sodium 4,125mg 172%
  • Calcium 302mg 30%
  • Magnesium 129mg 32%
  • Potassium 1,058mg 30%
  • Iron 8mg 47%
  • Zinc 4mg 28%
  • Phosphorus 453mg 65%
  • Vitamin A 667µg 74%
  • Vitamin C 58mg 97%
  • Thiamin (B1) 1mg 62%
  • Riboflavin (B2) 1mg 65%
  • Niacin (B3) 18mg 91%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 223µg 56%
  • Vitamin B12 0µg 8%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 38%
  • Vitamin K 170µg 212%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...