Chinese Chicken Salad Recipe

Name: Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 square wonton wrappers, thawed if frozen; About 2 1/2 cups vegetable oil; 1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups); 1 pound Napa cabbage; 1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups); 1/4 cup soy sauce; 1/4 cup fresh lemon juice; 2 tablespoons sugar; 1 tablespoon distilled white vinegar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon Asian sesame oil; 1/4 cup vegetable oil; 6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken); 1/2 cup chopped scallions; 1/2 cup chopped fresh cilantro; 1/2 cup sliced almonds, toasted; 2 tablespoons sesame seeds, toasted; a deep-fat thermometer (if making wontons)

Servings: persons

20 square wonton wrappers, thawed if frozen
About 2 1/2 cups vegetable oil
1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)
1 pound Napa cabbage
1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon distilled white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Asian sesame oil
1/4 cup vegetable oil
6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted
a deep-fat thermometer (if making wontons)

1
Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
2
Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350u00b0F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.
3
Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.
4
Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

1001

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 20 square wonton wrappers, thawed if frozen, About 2 1/2 cups vegetable oil, 1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups), 1 pound Napa cabbage, and more.

Yes, Chinese Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chinese Chicken Salad

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