I’ve tried a number of different recipes for Chinese Chicken Salad. I’ve made it with uncooked ramen noodles (leaving out the packet of seasonings to decrease sodium), with chow mein noodles, and finally with this recipe. This is best although the baked wontons take a little work (not much) but they are a lot healthier all around.
Ingredients for dressing:
- 6 T hoison sauce (in the Asian section)
- 4 T peanut butter
- 4 teaspoons brown sugar substitute (I can still get Ideal brand but there is a recipe here for a substitute using splenda/stevia/xylitol and a smidge of molasses)
- 1.5 teaspoons hot chile paste (I used Srirachi sauce)
- 2 teaspoons fresh grated ginger (yes, I used jarred grated ginger because I am efficient)
- 6 T balsamic vinegar (or you can use rice wine vinegar if you prefer)
- 2 T sesame oil
Ingredients for salad:
- 1 pound skinless and boneless chicken breast halves
- 16 (3.5″ square) wonton wrappers, shredded (These are typically in the produce section since they need to be refrigerated. I sliced them about 1/3″ thick and then separated them painstakingly. Next time I will shred them and not worry so much about a single layer on the pan.)
- 4 c romaine lettuce, torn and washed and dried
- 2 c shredded carrots
- 1 bunch green onions, chopped
- 1 can drained mandarin oranges (sweetened with Splenda and NOT sugar)
Whisk together ingredients for dressing. It will be a little thick.
Grill or broil the chicken breasts until cooked. (I always use leftover chicken for this salad.)
Preheat oven to 350 degrees. Spray a large shallow pan (I use a pizza pan) with Pam and arrange shredded wonton wrappers on the pan (not too deep). Set the timer for 5 minutes and check. You want them golden brown and they burn quickly so check at 5 and if they are not done, check again after 2-3 minutes. (These provide the crunch you need for the salad to seem authentic and are essential.)
You can dress the salad and serve immediately if you are feeding a group who will eat it all. The dressing blends in nicely that way. If I am making it for lunch, I make it on a plate and drizzle (as much as you can drizzle thick dressing) over it so all the ingredients can stay good in the refrigerator and I can have another big plate later.
In other words, if it will all be eaten at the same time, dress the salad and serve. If you are going to eat some now and some tomorrow–I would not dress the entire thing.