Chinese Chicken Salad with Homemade Dressing

by Nancy

This Chinese chicken salad has incredible flavors and crunch, and also comes with a quick and easy homemade peanut sauce dressing.

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.

For example, 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 crispy wontons.

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.

About the Ingredients

So, in this salad I added more of my favorite ingredients from the different Chinese chicken salads that I’ve had.

Like using thinly sliced green cabbage rather than lettuce.

And 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 wontons.

For even more crunch, a light layer of honey roasted peanuts are included.

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

But if you don’t have leftover chicken, the meat from a rotisserie chicken from the grocery store would taste wonderful in this salad.

And also included in this recipe is a delicious quick and easy peanut sauce dressing.

Rather than mixing all of the ingredients for this salad together in a big bowl, they’re added to the serving plates in layers so that each colorful ingredient can be seen.

This salad is highly customizable so feel free to adjust the ingredients and quantity to your liking.

Let’s check out the ingredients.

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

Crispy Wonton Chips – round wonton wrappers, and canola oil

Salad – cooked chicken, green cabbage, red cabbage, shredded carrots, cilantro, green onion, mandarin orange segments, honey roasted peanuts, black sesame seeds, crispy wonton chips and peanut sauce dressing

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Wonton Chips:

Cut the wonton wrappers into quarters or strips.

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

When the oil is warm, add a batch of the wontons.

Turn them over when the bottom side turn a light golden color.

TIP – Watch the wontons 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 a paper towel-lined plate.

Set aside.

For the Peanut Sauce Dressing:

In a small bowl, add peanut butter…

…ginger root (peeled and chopped),

sugar,

sesame oil,

rice vinegar,

soy sauce,

water,

and hoisin sauce.

Whisk together.

Cover the bowl with plastic wrap and set aside in the refrigerator while making the salad.

For the Salad:

To the serving plates, in layers, add sliced green cabbage,

sliced purple (red) cabbage,

shredded carrots,

coarsely chopped cilantro,

green onions,

mandarin oranges,

cooked chicken (cut in bite-size pieces),

honey roasted peanuts and sesame seeds.

Next,

garnish with wonton chips…

…and serve with peanut sauce dressing.

Thank you so much for stopping by CCC!

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