Chinese Chicken Salad
Makes 3-4 large salads - not good leftover.
Salad Ingredients
- 2 small chicken breast cooked in a Instant Pot
- 1 bag of Italian Blend Lettuce
- 1/2 head of iceberg (shredded)
- 1 cup of shredded carrots
- 1/4 cup of thinly-sliced green onions
- 1 pinch of crushed red pepper flakes
- 1 tablespoon of sesame seeds (slightly toasted)
- 1/2 cup of slivered almonds (slightly toasted)
- 1 cup (crispy salad topper) wonton strips - we use Chow Mein Noodles
Asian Salad Dressing
Ingredients
- 1 1/4 teaspoon of fresh ginger, peeled and finely minced
- 2 garlic cloves, peeled and finely minced
- 1/3 cup of rice vinegar
- 1/3 cup of dark sesame oil
- 3 tablespoons of soy sauce
- 1 tablespoon of water or more if desired (don't add if you want a thicker consistency)
- 1 tablespoon of molasses (we use maple syrup)
- 2 tablespoons plus 1/2 teaspoon of honey
- 1/8 teaspoon black pepper
- 1 teaspoon of crushed red chili flakes
- 1 teaspoon of sesame seeds
- 1/2 tablespoon of creamy peanut butter
Dressing Directions
- Add all ingredients to a small mixing bowl.
- Whisk everything together until all of the ingredients are fully incorporated. If the dressing is too thick, add a bit more water until you acheive the disired consistency.
- Transfer the dressing to a carafe . Allow the mixture to sit for 10 minutes so the flavors can combine.
- Serve it with this Chinese chicken salad, or use it as a flavorful chicken marinade.
Salad Directions
- Add shredded chicken to a large bowl, pour half of the asian dressing over the chicken and toss until all pieces are well coated. Let it sit for at least 10 minutes so the flavors can soak into the chicken. We let our sit for about 2 hours.
- Add lettuce mixture along with carrots and green onions to the bowl. Toss to combine.
- When ready to serve portion into individual bowls and add desired amount of dressing.
- Garnish with red pepper flakes, sesame seeds, almonds and crispy wontons strips. Serve and enjoy immediately while the salad and toppings are crisp.
Print 