Chinese Chicken Salad

Name: Chinese Chicken Salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 4 as part of a multi-course meal or for lunch
Ingredients: 2 cups (300 g) shredded store-bought rotisserie chicken meat (or grilled chicken breast slices); 2 tablespoons toasted sesame seeds, plus more for garnish; 2 tablespoons brown sugar; 1 large carrot, shredded; ¼ head red cabbage, shredded; 1 clove garlic, minced; 2 green onions (scallions), green and white parts, finely chopped; One 11-oz (340-g) can mandarin oranges in water, drained; 6 cups (300 g) romaine lettuce, torn into bite-sized pieces; 1½ teaspoons chili garlic sauce or sambal oelek; ⅓ cup (80 ml) unseasoned rice wine vinegar or white vinegar; ½ cup (50 g) sliced almonds, plus more for garnish; 1 teaspoon peeled and minced fresh ginger; 2 tablespoons extra-virgin olive or canola oil; ½ cup (20 g) fried wonton strips, plus more for garnish; 1 teaspoon dark sesame oil

Preparation info

Serves
4
as part of a multi-course meal or for lunch

Difficulty
Easy
Ready in
25 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

Legend has it that Chinese Chicken Salad was invented in Los Angeles in the sixties, when Madame Wu served it to Cary Grant at her eponymous restaurant in Santa Monica. He flipped for it, and the rest is history. Chinese Chicken Salads in the U.S. really run the gamut. The one I’m sharing with you is light, healthy and filled with a fantastic variety of textures, from the red cabbage (loaded with vitamins, nutrients and anti-oxidants, by the way) and carrot

Ingredients

Lunch

Ingredients

Method