Chinese Chicken Salad

Updated: Jan 22


January 24 2021

How can you not love Chinese Chicken Salad? I remember when it seemed so exotic, but now it's common-place. That doesn't mean that it has to be ordinary, though...

This recipe gets its pop from frying up some rice noodles and wonton strips. Now, you could always substitute tortilla strips and store-bought chow mein noodles in order to simplify this, but if you've got an extra minute, I suggest trying it this way.

Cut the wonton wrappers into strips, heat up some oil in a wok or fry pan and add the strips. They will brown up very quickly (so don't walk away). Repeat until they are used up.

Break up the rice noodles into small bundles. In the same wok that you fried the wonton strips, place a small bundle of rice noodles into the oil. They will puff up beautifully. Simply flip them over, let that side puff up, and remove them to drain on some paper towel. Again, don't walk away from the cooktop. These take only seconds to puff up.

That's all it takes to make this Chinese chicken salad extra special!


If you're trying to figure out what to do with the rest of the package of wonton wrappers, check out my Powdered Crispy Wontons recipe!

Chinese Chicken Salad


Makes: 2-4 servings

Prep Time: 20 minutes

Total Time: 30 minutes


Asian Dressing:

4 tbsp light soy sauce

6 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)

2 tbsp sesame oil (toasted)

4 tbsp grapeseed oil (or canola or any other neutral flavored oil)

2 tsp sugar

3 tsp fresh ginger , grated or very finely chopped

2 garlic clove , minced

1 tsp black pepper


Won Ton Strips & Rice Noodles:

4 ounces rice noodles

4 ounces won ton wrappers (see Chef's Note)

1/2 cup canola or avocado oil


Salad:

1/2 head iceberg lettuce, cored and chopped

1 small head romaine lettuce, cored and chopped

1/4 red cabbage, cored and sliced thin or 4 ounces

4 ounces bean sprouts

6 green onions, chopped

1/2 cup snow peas, sliced thin

8 ounces poached or rotisserie chicken, shredded

1 small can mandarin orange segments, drained


Garnish:

4 ounces slivered almonds, toasted

2 tsp black & white sesame seeds


Chef's Note:

Wonton wrappers are generally sold in 12-ounce packages. Use the remaining wrappers in my Powdered Crispy Wontons recipe.


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