Asian Chicken Salad
This vibrant Asian Chicken Salad features tender chicken, crunchy Napa cabbage, juicy mandarin oranges, creamy avocado, and crispy wonton strips, all drizzled with a zesty chili crisp dressing. It’s an ideal choice for meal prepping!
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Ingredients
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons sesame seeds
- 1 teaspoon liquid sweetener
- 1 teaspoon kosher salt
- 4 small wonton wrappers
- 4 cups Napa cabbage
- 3 ½ cups chicken breast
- 1 cup chopped cucumber
- ¼ cup chopped scallion
- 3 small mandarins or clementines
- 5 ounces avocado
- ¼ cup slivered almonds
- 1 ½ tablespoons sesame oil
- 3 tablespoons rice vinegar
- 1 teaspoon dried minced garlic
Instructions
- 1
Begin by preheating your oven to 325°F (163°C).
- 2
Place wonton wrappers on a baking sheet lined with parchment paper and lightly coat them with cooking spray. Bake for approximately 10-12 minutes, or until they achieve a golden brown color and a crisp texture. Once done, remove from the oven and allow them to cool before breaking them into pieces.
- 3
In the meantime, prepare the homemade chili crisp vinaigrette: In a small heat-resistant bowl, mix together red pepper flakes, sesame seeds, and minced garlic. Heat sesame oil in a small skillet over medium heat until it becomes hot and fragrant, about 1-2 minutes. Carefully pour the hot oil over the chili flake mixture in the bowl. After the sizzling subsides, incorporate rice vinegar, your choice of sweetener, and a pinch of salt. Allow this mixture to cool.
- 4
While the vinaigrette cools, take a large mixing bowl or divide the ingredients into four individual bowls. Begin by adding shredded cabbage, followed by slices of chicken, cucumber, scallions, mandarin oranges, and avocado. Finish by sprinkling toasted almonds and crumbled wontons on top, then drizzle with the chili crisp vinaigrette.
Nutrition Information
Notes & Tips
- For Meal Prep: This salad will hold well to save for later or for meal-prep, just add the avocado and wontons when ready to serve.
- Variations:
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