Light Chinese Chicken Salad Recipe

Lightly dressed Chinese Chicken Salad with grilled chicken, crunchy wontons, toasted almond and sprinkled with sesame seeds over a crunchy napa cabbage and carrot salad. Done in 15 minutes!

Servings: 4 servings


2 tablespoons reduced-sodium soy sauce
1 tablespoon very finely chopped peeled fresh ginger
1 tablespoon canola oil
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sriracha
1/2 teaspoon kosher salt
1 pound boneless , skinless chicken breast
1/4 cup rice wine vinegar
1 lb napa cabbage , halved lengthwise, very thinly sliced crosswise
2 carrots , julienned
3 scallions (white and green parts), thinly sliced on a sharp diagonal
1/2 cup lightly packed fresh cilantro leaves
1/2 cup crispy wontons
1/2 cup slivered almonds , toasted
2 teaspoons white sesame seeds


  1. Put the sliced almonds in a dry pan and toast on medium for 1-2 minutes until they JUST start to brown and you can smell them. Swirl them around the pan to avoid burning.
  2. Season chicken with salt and pepper. Cook on grill pan for 3-5 minutes on each side on medium-high.
  3. In a small bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, salt and vinegar.
  4. Visit Light Chinese Chicken Salad @ for full instructions.

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