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Crunchy Asian Chicken Salad


Crunchy Asian Chicken Salad in a tan bowl


There was this place local to me growing up called Green Village Deli that made the absolute best Chinese Chicken Salad. It was bright and crunchy and filling and so good. This is my rendition on an that salad but not your traditional chicken salad. In fact, the star of this recipe isn't really the chicken at all it's all the veggies! Check out all the details below:


Prep:

-You can chop the veggies anytime in advance that day (for the harder ones like the cabbage you can do that 2-3 days in advance even and store in an airtight container

-The chicken you could use a rotisserie chicken and shred that, you could make grilled chicken and dice that up, or any form of chicken you want in advance

-The dressing will hold in the fridge for a few days in advance as well


Tips:

-You can add or subtract any veggies you want here or swap out the protein. Adding carrots, other types of cabbage, tofu or shrimp would be super good here!

-Adding peanuts or cashews would be a good extra boost of protein

-Don't toss the salad with the dressing too far in advance of when you are serving this if you are using a lighter lettuce like butter lettuce or romaine. They would be great in this salad just don't hold dressing for long periods of time as well. Cabbage and bok choy can hold dressing much better and for longer (even for a few days!)


Leftovers:

-Store in an airtight container for up to 3 days in the fridge



 

The recipe:

Crunchy Asian Chicken Salad


Prep time: 15 minutes

Cook time: 15 minutes (most of this is for the chicken. If you are using rotisserie chicken the only cooking is frying the wontons)


Serves: 2



For the salad

1 cup shredded chicken (or cubed)

2 cups thinly sliced/chopped cabbage

4 green onions chopped

3 radishes chopped

1 head bok choy chopped

3 mini cucumbers chopped

1 teaspoon sesame seeds

1/2 cup edamame (steamed)

2 egg roll wrapper sheets

1 cup avocado oil

For the dressing

Instructions:

  1. Cook and shred your chicken

  2. Chop all of your veggies (minus the edamame)

  3. In a small jar combine all the for the dressing ingredients and shake for 15-30 seconds or until all ingredients are combined (if the peanut butter is not combining, microwave for 10 seconds)

  4. Add all your veggies, the edamame, and chicken to a large bowl

  5. To make your wonton strips, heat up your oil in a small pot until shimmering. A good test to see if it's ready is to drop a small drop of water into the pan. If it sizzles it's ready!

  6. Slice up your egg roll/wonton wrapper into thin strips and gently drop into the oil

  7. Fry for 1 minute or until golden brown (how hot your oil is will determine how long you need to cook- hotter the oil = less cook time)

  8. Set those on a paper towel to cool

  9. Once the wonton strips are cooled, add them to your bowl with the sesame seeds

  10. Toss with the dressing and top with extra wonton strips and scallions

  11. Serve and enjoy!

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