Summer Salad Series: Chinese Chicken Salad

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30.5.12

Every Wednesday this summer I am going to be sharing a new salad recipe, I am calling it the “Summer Salad Series.”  In an effort to eat healthier dinners Chris and I made a resolution to eat a salad one night per week.  Chris suggested that I feature the salads on the blog to keep me accountable to our goal which is a great idea.

There are lots of fun side salad recipes out there to try but when looking or main course salads I found more of a challenge.  I am looking for salads that are easy to assemble, with simple ingredients, and healthy dressing options.

Today’s salad is a Chinese chicken salad, one of my favorite salads to order at a restaurant.  I love the crispy wontons and the tangy dressing.  I never thought it would something that I could make at home but this recipe proved me wrong.  This recipe makes main course salads, I hope you give it a try this summer!

Ingredients
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges 
About 1 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4-inch-wide strips (you could buy premade to save time)
6 cups finely shredded cabbage (I bought a head of Napa cabbage and shredded it myself)
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds


 
I used oranges from the trees in our front yard…

Directions

In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.

Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

I hope you enjoyed the first salad from my summer salad series.  If you have a salad that you would like to share or a recipe you want me to try please email me at kuzakscloset@gmail.com.

Related posts:

Summer Salad Series: Grilled Chicken Pita Salad 4Summer Salad Series: Chipotle Steak Salad DSC08800Summer Salad Series: Simple Strawberry Pecan Salad IMG_1588Summer Salad Series: Veggie Summer Salad
3 comments categories: Main Dish, Recipes, Salads

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