East Meets West Chinese Chicken Salad Recipe
When it comes to “Asian Fusion”, there’s nothing more classic than a good ‘ol Chinese Chicken Salad recipe.
Ingredients
TO MAKE THE SALAD:
- 12 Springer Mountain Farms Chicken Breast Chunks
- 2 cups Shredded Romaine Lettuce
- 3 cups Shredded Cabbage
- 1/2 cup Matchstick Carrots
- 15 oz. Canned Mandarin Oranges, drained and syrup reserved
- 1/2 cup Slivered Almonds
- 1/4 cup Salted Pepita Seeds
- 1.5 cups Crispy Wonton Strips, or more/less to preference
- 4 Green Onions, sliced
- 1/2 cup Cilantro, chopped
FOR THE DRESSING:
- 2 tbsp. Reserved Mandarin Orange Syrup
- 1/4 cup Rice Vinegar
- 2 tbsp. Avocado Oil
- 3 tbsp. Toasted Sesame Oil
- 1 tbsp. Liquid Aminos
- 1 tbsp. Ginger Puree
- 1 Garlic Clove, minced
- 2 tsp. White Sesame Seeds
- Salt + Pepper, to taste
Instructions
- Preheat the oven to 425F. Place the chicken chunks on a lined baking sheet and bake for 16 minutes, or until golden brown and crispy.
- While the chicken bakes add the rest of the salad ingredients to a large bowl.
- Place all ingredients for the dressing in a mason jar and shake to combine.
- Once the chicken is cooked, slice into desired size pieces and place on top of the salad. Drizzle desired amount of dressing and toss to combine. Serve immediately.
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