Asian Chicken Salad

Staff Writer
Perfect for a healthy but satisfying meal!
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.

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3
Servings
1155
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
  • 4 scallions, sliced thinly
  • 1/2 English cucumber, sliced thinly
  • 3 Cups shredded poached chicken
  • 1 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. 

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.

Nutritional Facts

Total Fat
64g
98%
Sugar
17g
N/A
Saturated Fat
11g
53%
Cholesterol
117mg
39%
Protein
44g
88%
Carbs
103g
34%
Vitamin A
510µg
57%
Vitamin B12
0.5µg
7.7%
Vitamin B6
0.9mg
45.4%
Vitamin C
44mg
74%
Vitamin D
0.3µg
0.1%
Vitamin E
8mg
38%
Vitamin K
168µg
100%
Calcium
279mg
28%
Fiber
7g
28%
Folate (food)
144µg
N/A
Folate equivalent (total)
294µg
74%
Folic acid
88µg
N/A
Iron
8mg
45%
Magnesium
124mg
31%
Monounsaturated
21g
N/A
Niacin (B3)
18mg
90%
Phosphorus
447mg
64%
Polyunsaturated
28g
N/A
Potassium
1047mg
30%
Riboflavin (B2)
1mg
64%
Sodium
1757mg
73%
Sugars, added
12g
N/A
Thiamin (B1)
0.9mg
62.4%
Trans
0.1g
N/A
Zinc
4mg
28%