Crispy Chinese Chicken Salad Recipe

Name: Crispy Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade ingredients; 1/3 cup light soy sauce; 1 tablespoon olive oil; 1 tablespoon toasted sesame oil; 2 teaspoons coarse ground garlic powder; 2 boneless skinless chicken breast halves; 2 ounces dry rice sticks (available in the Asian section at most grocery stores or Asian markets); oil (for deep frying); 1 1/2 cups iceberg lettuce, shredded; 1 1/2 cups napa cabbage, shredded; 1/4 cup carrot, shredded; 1/2 cup celery, sliced thick; 6 scallions, sliced, white and light green parts only; 6 ounces sesame ginger salad dressing, store bought; 1/4 teaspoon sriracha sauce (to taste)

Servings: persons

Marinade ingredients
1/3 cup light soy sauce
1 tablespoon olive oil
1 tablespoon toasted sesame oil
2 teaspoons coarse ground garlic powder
2 boneless skinless chicken breast halves
2 ounces dry rice sticks (available in the Asian section at most grocery stores or Asian markets)
oil (for deep frying)
1 1/2 cups iceberg lettuce, shredded
1 1/2 cups napa cabbage, shredded
1/4 cup carrot, shredded
1/2 cup celery, sliced thick
6 scallions, sliced, white and light green parts only
6 ounces sesame ginger salad dressing, store bought
1/4 teaspoon sriracha sauce (to taste)

1
Prepare the marinade in a bowl. Rinse the chicken breast halves, pat dry with paper towels and pierce them with a needle type tenderizing tool such as the Deni tenderizing tool. Add the chicken breast halves to the bowl of marinade, toss to coat, cover with plastic wrap and place in the refrigerator till the grill is ready.
2
Heat the oil in a deep fryer or a deep cast iron skillet to 400 degrees F. If using a skillet, add enough oil to at least 1 inch deep with oil. Gently separate the rice sticks as much as you can and drop into the hot oil. It should only take a second or two for the rice sticks to completely puff up. Remove from oil and immediately drain on paper towels and set aside.
3
In a small bowl, mix the sesame-ginger salad dressing and desired amount of Sriracha sauce, cover with plastic wrap and place in the refrigerator till needed.
4
Prepare an outdoor grill for grilling. Grill the chicken till the juices run clear and the meat is no longer pink (internal temperature of 165 degrees F). Remove the cooked meat from the grill and allow the meat to rest for 5 minutes. Shred the meat with a couple of forks, cover with plastic wrap and place in the refrigerator till the rest of the salad is prepared.
5
Rinse and shred the lettuce and cabbage then divide it between two serving bowls. Top each salad serving with equal amounts of shredded carrots, sliced celery, sliced scallions and shredded cooked chicken. Pour the salad dressing over each serving and top each serving with and equal amount of fried rice sticks.

471

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: Marinade ingredients, 1/3 cup light soy sauce, 1 tablespoon olive oil, 1 tablespoon toasted sesame oil, and more.

Yes, Crispy 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.

Crispy Chinese Chicken Salad

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