Chinese Chicken Salad with Won Ton Chips

Chinese-Chicken-Salad-with-Won-Ton-Chips

When ordering a salad in a restaurant I like to try out the Chinese chicken salad.

So often I wish there was more of a particular ingredient in the salad.

I had one recently that didn’t have enough cilantro in it, for my liking at least.  And more times than not, I wish there was more of the crispy won tons.

One of the great things I like about making recipes at home is that I can customize them to include the quantity or types of ingredients that I like the most.

So in this salad I took the things that I liked the best about the different Chinese chicken salads that I’ve tried.  Like using thinly sliced green cabbage rather than lettuce, and a peanut sauce as dressing.

I also increased the quantity of ingredients that I especially enjoy in a Chinese chicken salad like adding larger and more pieces of cilantro, extra mandarin orange segments, and lots of crispy won tons.

For even more crunch the honey roasted peanuts are an added bonus.

This salad is a great way to use up leftover chicken too.

But if you don’t have any leftover chicken, the meat from one of those rotisserie chickens from the grocery store would taste wonderful with this salad.

So let’s move on to the ingredients.

Chinese-Chicken-Salad-with-Won-Ton-Chips

For the Won Ton Chips – round won ton wrappers, and canola oil
For the Salad – green cabbage, red cabbage, shredded carrots, cilantro, green onion, mandarin orange segments, honey roasted peanuts, and black sesame seeds (not pictured)

 

Peanut-Sauce-Dressing

For the Peanut Sauce Dressing – peanut butter (creamy or chunky), fresh ginger root, soy sauce, hoisin sauce, sesame oil, rice vinegar, sugar, and water

Here’s how to make it.

For the Won Ton Chips:

Lay a paper towel on top of a plate and set aside for a moment.

Heat a medium size skillet on low heat and add the canola oil.

15-fry-won-ton-skins

When the oil is warm, add a batch of the won tons.

16-fry-won-ton-skins

Turn them over when the bottom side turn a light golden color.  Watch them closely because they cook very quickly and it’s best to cook them in small batches so they don’t cook faster than you can turn them or remove them from the skillet.

As soon as both sides are a light golden color quickly remove them from the skillet and lay them on the plate with a paper towel.  Set aside.

For the Peanut Dressing:

6-peanut-butter-in-bowl

In a small bowl, add the peanut butter…

5-chop-ginger

7-ginger-in-peanut-butter

….ginger root,

8-add-sugar-to-bowl

sugar,

9-add-sesame-oil-to-bowl

sesame oil,

10-add-rice-vinegar-to-bowl

rice vinegar,

11-add-soy-sauce-to-bowl

soy sauce,

12-add-water-to-bowl

water,

13-add-hoisin-sauce-to-bowl

and hoisin sauce.  Whisk together.  Set aside in the refrigerator while making the salad.

For the Salad:

On the serving plates,

18-add-sliced-cabbage-to-plate

add the green cabbage,

2-slice-purple-cabbage

19-add-purple-cabbage-to-salad

purple cabbage,

20-add-shredded-carrots-to-salad

shredded carrots,

3-chop-cilantro

21-add-cilantro-to-salad

cilantro,

4-chop-green-onions

22-add-green-onions-to-salad

green onions,

23-add-mandarin-oranges-to-salad

mandarin oranges,

24-add-chicken-to-salad

chicken,

25-add-honey-roasted-peanuts

26-add-honey-roasted-peanuts

honey roasted peanuts and sesame seeds.

27-add-won-ton-chips-to-salad

Next,

28-chips-in-salad

garnish with won ton chips…

29-chips-in-salad

…and serve with peanut sauce.

3-Chinese-Chicken-Salad-with-Won-Ton-Chips

…and enjoy.

More Chinese chicken salad recipes:

Chinese Chicken Salad with Sesame Dressing by Foodie Crush
Chinese Chicken Salad by Steamy Kitchen
Lighter Chinese Chicken Salad by Gimme Some Oven

Print

Chinese Chicken Salad with Won Ton Chips

Yield: Serves 2

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Ingredients:

For the Won Ton Chips:
6 round won ton skins (cut in pie-shaped quarters, or strips)
½ cup canola oil

For the Peanut Dressing:
4 tablespoons creamy or chunky peanut butter
1 teaspoon diced fresh ginger root
3 tablespoons rice vinegar
3-1/2 teaspoons sugar
2 heaping tablespoons hoisin sauce
1-1/2 teaspoons soy sauce
1-1/2 teaspoons sesame seed oil
¼ cup water

For the Salad:
4 cups thinly sliced green cabbage
2 cups thinly sliced purple cabbage
1 cup shredded carrots
1 cup sprigs of cilantro, cut in thirds
2 tablespoons chopped green onions
20 mandarin orange segments
2 cups bite size pieces of cooked chicken breast
3 tablespoons honey roasted peanuts
2 teaspoons black sesame seeds
Won ton chips

Directions:

For the Won Ton Chips:
Lay a paper towel on top of a plate and set aside for a moment. Heat a medium size skillet on low heat and had the canola oil. When the oil is warm, add a small batch of the won tons. Turn them over when the bottom side turns a light golden color. As soon as both sides are a light golden color quickly remove them from the skillet and lay them on the plate with a paper towel. Continue to cook in batches. Watch them closely because they cook very quickly and it’s best to cook them a few at a time so they don’t cook faster than you can turn them or remove them from the skillet. Set aside.

For the Peanut Dressing:
In a small to medium size bowl, add all ingredients and whisk together. Set aside in the refrigerator while making the salad.

For the Salad:
On the serving plates, add the green cabbage, purple cabbage, shredded carrots, cilantro, green onions, mandarin oranges, chicken, honey roasted peanuts and sesame seeds. Garnish with the won ton chips. Serve with peanut dressing.

    Pin It

2 Responses to “Chinese Chicken Salad with Won Ton Chips”

  1. #
    1
    Happy Valley Chow — June 16, 2014 at 5:21 am

    That is an absolutely stunning salad and I love the sound of the dressing. Fantastic job :)

    Happy Blogging!
    Happy Valley Chow

    Reply

    • Nancy — June 16th, 2014 @ 8:27 am

      Thank you!

      Reply

Leave a Comment