Chinese Chicken Salad
with Napa cabbage / carrots / peanuts
With sweet and savory flavors, crunchy peanuts, and sweet orange segments, this salad is irresistible and quick to assemble.
Smarts: The original version of this recipe includes crispy wontons, but crushed gluten-free tortilla chips make a great stand-in.
Ingredients
- Ginger, fresh - 1 tsp , grated
- Garlic - 2 cloves , chopped
- Vinegar, rice - 1 1/2 Tbsp
- Tamari - 2 tsp
- Miso - 1 tsp
- Honey - 1 tsp
- Oil, toasted sesame - 1 tsp
- Oil, cooking - 2 1/2 Tbsp
- Chicken breasts, boneless and skinless - 1 lb , halved to thin
- Oil, cooking - 2 Tbsp + 1 Tbsp
- Tamari - 2 Tbsp
- Carrots - 6 oz , shredded (sub pre-shredded carrots to save time)
- Cabbage, Napa - 6 oz , thinly sliced
- Oranges - 2 , segments (sub mandarin oranges)
- Cilantro leaves - 1/4 cup
- Baby spinach - 8 oz
- Tortilla chips, gluten-free - 2 cups , crushed
- Peanuts, roasted - 1/3 cup
- Sesame seeds, white or black (opt) - 1 Tbsp
Prep
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Marinate chicken - Slice chicken in half and thin with a tenderizer. Combine with first portion of cooking oil (for salad) and Tamari (portion for salad). Turn to coat and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
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Carrots (if not pre-shredded) / Napa cabbage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make dressing - Grate ginger and chop garlic. Combine ginger, garlic, vinegar, Tamari (portion for dressing), miso, honey, toasted sesame oil, and cooking oil (portion for dressing). Whisk until smooth. (Can be done up to 5 days ahead)
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Make
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Heat a large skillet with second portion of oil (for salad) over medium heat. Remove the chicken from the marinade (discard marinade) and season on both sides with some salt and pepper.
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Sear the chicken on both sides until golden brown and cooked through, 5 to 7 minutes total. Transfer the chicken to a cutting board and let it cool slightly.
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To assemble the salads toss the carrots, cabbage, and spinach with about half of the dressing. Spread it out on individual plates or a large serving bowl. Top with oranges, cilantro leaves, crumbled tortilla chips, and peanuts. Slice the chicken and serve it on top. Sprinkle sesame seeds over top. Serve with the remaining dressing. Enjoy!
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