AmericanChinese chicken salad
California crunchy cabbage, chicken and sesame-ginger salad
Chinese chicken salad is not from China but from 1960s and 70s California, popularised by a Chinese-American restaurant in Beverly Hills and by Hollywood lunch spots, then copied by every Los Angeles café. Shredded chicken, cabbage, carrots and spring onions are tossed in a sweet sesame-ginger dressing and topped with crisp fried wonton strips, toasted almonds and mandarin segments. Chef's tip: add the crunchy toppings at the last moment, or they go soft in minutes.
- Prep
- 25 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 450 kcal
Ingredients
For the salad
- 2 chicken breastsabout 450 g
- 14 oz Chinese leaf or napa cabbagefinely shredded
- 5 ½ oz red cabbagefinely shredded
- 2 carrotscut in thin matchsticks
- 4 spring onionssliced
- 1 handful corianderchopped
- 5 ½ oz mandarin segmentsdrained
- 1 ⅜ oz flaked almondstoasted
- 8 wonton wrapperscut in strips
- ¾ cup vegetable oilfor frying
For the dressing
- 4 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 3 tbsp neutral oil
- 1 ½ tbsp honey
- 1 tbsp fresh gingergrated
- 1 clove garlicgrated
- 1 tbsp sesame seedstoasted
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Method
0/5 doneStep 1: Put the 2 chicken breasts in a pan, cover with cold salted water, bring to a simmer and poach gently for 12–15 minutes until it reaches 165°F in the centre and the juices run clear. Cool in the liquid, then shred.
20 minStep 2: Heat the ¾ cup vegetable oil in a small pan to 350°F and fry the 8 wonton wrappers in batches for 30–40 seconds until golden and crisp. Drain on kitchen paper.
6 minStep 3: Shake the 4 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp toasted sesame oil, 3 tbsp neutral oil, 1 ½ tbsp honey, 1 tbsp fresh ginger, 1 clove garlic and 1 tbsp sesame seeds in a jar.
3 minStep 4: Toss the 14 oz Chinese leaf or napa cabbage, 5 ½ oz red cabbage, 2 carrots, 4 spring onions, 1 handful coriander and chicken with most of the dressing.
3 minStep 5: Pile onto plates and top with the 5 ½ oz mandarin segments, 1 ⅜ oz flaked almonds and wonton strips, then drizzle with the rest of the dressing. A common mistake is tossing the crunchy bits in with the dressing, which makes them soggy.
2 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 32 g
- Carbs
- 26 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chinese chicken salad take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of chicken breasts?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of chinese leaf or napa cabbage?
- Savoy or spring greens, same weight.
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