Asian Chicken Salad

PRINT Asian Chicken Salad

Prep time: 30 minutes

Serves 16


1 large head Napa cabbage, chopped2 cups matchstick cut carrots3 cups mung bean sprouts1 14 oz can mandarin oranges, drained½ cup fresh cilantro, chopped

1/2 cup sliced almonds, toasted

3 cups crispy won ton strips

2 lbs boneless, skinless chicken breast, cooked and shredded


½ cup soy sauce

¼ cup vegetable oil

¼ rice wine vinegar

2 Tbsp sesame oil

1 Tbsp minced garlic

2 Tbsp brown sugar

1 Tbsp freshly grated ginger

2 Tbsp toasted white sesame seeds


To prepare the dressing, combine soy sauce, vegetable oil, vinegar, sesame oil, garlic, brown sugar, and ginger in a medium bowl and whisk to blend.

Chicken can be poached or grilled. To poach, heat 1 quart of water (or two 14 ounce cans of chicken broth) to a simmer, add boneless, skinless chicken breast and cook over medium heat until no longer pink inside, about 10-15 minutes. To grill the chicken breast, heat a lightly greased grill pan on medium-high heat and cook for about 4-5 minutes on each side or until internal temperature reaches 160 degrees. When cooked chicken is cool enough to handle, shred it into bite sized pieces by hand or between two forks.

Combine cabbage, carrots, mung bean sprouts, cilantro and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad. Toss to coat. Sprinkle the sesame seeds on top.

~TWIN’S TIPS~      

Dressing can be made 1-2 days in advance, covered and stored in the refrigerator. Whisk prior to serving to recombine ingredients.

Chicken can be cooked and shredded 1-2 days in advance and stored in the refrigerator. (Shredding the chicken, while it is still warm, will allow it to pull apart more easily.)

Napa cabbage has an elongated shape and is pale green to yellow in color. The leaves have white, tapered ribs with crinkled tips. The cone shaped core can be cut out and discarded prior to chopping.

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