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Chinese Chicken Salad
Chinese Chicken Salad combines shredded chicken, cabbage, and other salad vegetables, with mandarin oranges – all tossed with a delicious Asian-inspired dressing. Top with sesame seeds, toasted cashews, and crispy wonton strips for extra crunch and flavor.
Ingredients
1 pound boneless chicken thighs, trimmed and cut into one-inch wide strips
1 pound boneless chicken breasts, trimmed and cut into one-inch wide strips
1 quart water
1/2 cup soy sauce
2 tablespoons rice vinegar
3 8.25-ounce cans mandarin orange segments, drained
4 tablespoons sesame seeds, divided
1 cup raw cashews
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces shiitake mushrooms, stems removed and caps cut into thin strips
2 cups red cabbage, shredded
3 cups napa cabbage, shredded
3 cups romaine, shredded
1 cup shredded carrot, about one large carrot
4 large scallions, sliced (whites separate from greens)
1 cup cilantro leaves, not chopped
1 4-ounce bag fried wonton strips
Dressing
1/4 cup rice vinegar
1/4 cup apricot preserves
1 tablespoon soy sauce
1 teaspoon grated fresh garlic
2 teaspoons grated fresh ginger
2 1/2 tablespoons canola oil
2 1/2 tablespoons toasted sesame oil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
2 tablespoons toasted sesame seeds from above (some go in salad and some in the dressing)
Instructions
- In a medium pot, place water, soy sauce and rice vinegar and bring to a boil.
- Add the chicken strips, cover, and turn off the heat. Let the chicken sit in the hot poaching liquid until fully cooked, about 10-15 minutes. Remove with a spider to cool. Discard poaching liquid. Once cooled, shred the pieces by pulling slivers apart with your hands. Check every five minutes in the poaching liquid and do not overcook.
- Drain Mandarin oranges in a strainer over a bowl. Discard liquid.
- In a medium saute pan over medium heat, dry toast the sesame seeds until golden. Remove from the pan to cool.
- In the same pan, add cashews and dry toast until browned. Add the olive oil and salt and cook and toss for one more minute then remove to cool.
- In the same pan, over high heat, dry cook the shiitake mushrooms until browned and tender, about 8-10 minutes. Set aside to cool.
- In a large bowl, toss shredded red cabbage, shredded Napa cabbage, shredded romaine, shredded carrot, sliced scallion whites, and cilantro leaves.
- Add the shredded chicken, cooked mushrooms, drained mandarin orange segments, 2 tablespoons of the toasted sesame seeds, and half the toasted cashews.
- Make the dressing using one tablespoon of the toasted sesame seeds with the other dressing ingredients.
- Pour the dressing over the salad and toss. Top with remaining sesame seeds, remaining toasted cashews, sliced scallion greens and toasted wonton strips. Save a little of each if you wish to top individual portions.
- Pour onto a large platter for serving or portion into individual bowls.
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