Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 20 mins | Servings: 6 people
For something super simple to make, this Chopped Oriental Chicken Salad is oh-so-delicious!
Ingredients
Salad:
2 c. shredded Romaine lettuce
2 c. shredded Napa Cabbage
2 c. shredded Red Cabbage
2 large carrots, julienned (about 1 c.)
1 c. shelled edamame
3 c. shredded chicken (1 1/2 pounds chicken)
3.5 ounces bag Crunchy Wonton Noodles
1 c. mandarin orange slices, drained
1 bunch scallions, diced (1/2 c.)
1/2 c. sliced almonds
Dressing:
1/4 c. Grapeseed oil (or canola oil or any other neutral-flavoured oil)
2 tablespoons sesame oil
2 tablespoons of rice wine vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon ginger, minced
1 teaspoon garlic, crushed
1 teaspoon chilli-garlic sauce
1/4 teaspoon salt & pepper
How to make Chopped Oriental Chicken Salad
Step 1: Place the romaine, Napa cabbage, purple cabbage, carrots, edamame, shredded chicken, and wonton noodles in a large salad bowl and gently toss. Or you can garnish with some mandarin oranges, scallions, and slivered almonds.
Step 2: In a bowl or mason jar, whisk the dressing ingredients. Add to the salad, toss, and serve.
Step 3: To make the shredded chicken, the first season the chicken tenderloins or chicken breasts with salt, pepper, and garlic powder. Transfer on a baking sheet with a rack on top. With oil or nonstick spray, spray the chicken. Place in a preheated 400 degrees F oven and bake for about 20 to 25 minutes or until the internal temperature of the thickest part of the chicken reads 165 degrees F.
Step 4: Remove from the oven and shred or slice the chicken. Alternately, you can shred the chicken in a stand mixer fitted with the paddle attachment.
Notes:
Enjoy the salad as is with the shredded chicken. Either way, this Crispy Sesame Chicken is incredible!
Nutrition Facts:
Calories: 544kcal | Carbohydrates: 20g | Protein: 41g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 114mg | Sodium: 757mg | Potassium: 564mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6007IU | Vitamin C: 36mg | Calcium: 128mg | Iron: 2mg
Ingredients
- Salad:
- 2 c. shredded Romaine lettuce
- 2 c. shredded Napa Cabbage
- 2 c. shredded Red Cabbage
- 2 large carrots, julienned (about 1 c.)
- 1 c. shelled edamame
- 3 c. shredded chicken (1 1/2 pounds chicken)
- 3.5 ounces bag Crunchy Wonton Noodles
- 1 c. mandarin orange slices, drained
- 1 bunch scallions, diced (1/2 c.)
- 1/2 c. sliced almonds
- Dressing:
- 1/4 c. Grapeseed oil (or canola oil or any other neutral-flavoured oil)
- 2 tablespoons sesame oil
- 2 tablespoons of rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, crushed
- 1 teaspoon chilli-garlic sauce
- 1/4 teaspoon salt & pepper
Instructions
Step 1: Place the romaine, Napa cabbage, purple cabbage, carrots, edamame, shredded chicken, and wonton noodles in a large salad bowl and gently toss. Or you can garnish with some mandarin oranges, scallions, and slivered almonds.
Step 2: In a bowl or mason jar, whisk the dressing ingredients. Add to the salad, toss, and serve.
Step 3: To make the shredded chicken, the first season the chicken tenderloins or chicken breasts with salt, pepper, and garlic powder. Transfer on a baking sheet with a rack on top. With oil or nonstick spray, spray the chicken. Place in a preheated 400 degrees F oven and bake for about 20 to 25 minutes or until the internal temperature of the thickest part of the chicken reads 165 degrees F.
Step 4: Remove from the oven and shred or slice the chicken. Alternately, you can shred the chicken in a stand mixer fitted with the paddle attachment.
Notes
Enjoy the salad as is with the shredded chicken. Either way, this Crispy Sesame Chicken is incredible!
