Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing ever!
Whenever I have a bit of rotisserie chicken leftover from this, I repurpose the leftovers to make my favorite Chinese chicken salad. A restaurant-quality salad that actually tastes so much better right at home.
Packed with romaine lettuce, napa cabbage, mandarin oranges, cilantro, green onions, salted cashews, green onions, and of course the crispiest wonton strips. Store-bought is fine, but nothing ever compares to the homemade version.
Not to mention, the perfectly paired sesame ginger dressing that goes so well with this. The dressing can always be made ahead of time, tucked away in the fridge prior to serving. And you can munch on all the wonton strips during prep time.
Chinese Chicken Salad
Ingredients
- 1 head romaine shredded
- 4 cups shredded napa cabbage
- 3 cups leftover shredded rotisserie chicken
- 1 (15-ounce) can mandarin oranges drained
- ½ cup chopped fresh cilantro leaves
- ½ cup roasted salted cashews
- 3 green onions thinly sliced
- 2 cups crispy wonton strips homemade or store-bought
- 2 teaspoons toasted sesame seeds
for the sesame ginger dressing
- ¼ cup rice vinegar
- 3 tablespoons orange marmalade
- 2 ½ tablespoons canola oil
- 2 ½ tablespoons toasted sesame oil
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons freshly grated ginger
- 2 teaspoons toasted sesame seeds
- Kosher salt and freshly ground black pepper to taste
Instructions
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To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.
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Serve immediately, topped with wonton strips and sesame seeds.
for the sesame ginger dressing
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In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
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