Oriental Chicken Salad Recipe
chicken breast, wonton strips, mandarin orange slices, green onion, purple cabbage, tomato & cucumber w / creamy sesame dressing
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Ingredients
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Salad
Creamy Sesame Dressing
Method
Salad
- 1
Prep chicken
Pat chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper.
- 2
Cook chicken
Heat 1 tbs olive oil in a skillet over medium-high heat. Add chicken and cook 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.
- 3
Prep vegetables and fruit
While chicken cooks, rinse and dry mixed greens. Thinly shred purple cabbage. Slice cucumber into thin rounds or half-moons. Seed (if desired) and dice tomato. Drain mandarin oranges if using canned. Thinly slice green onions.
- 4
Assemble salad
In a large bowl or on individual plates, arrange mixed greens, shredded purple cabbage, cucumber, tomato, mandarin orange slices, and green onions. Top with sliced chicken and sprinkle wonton strips over the top just before serving to maintain crispness.
Creamy Sesame Dressing
- 5
Combine ingredients
In a small bowl or jar, combine 0.25 cup mayonnaise, 2 tbs Greek yogurt, 1 tsp sesame oil, 1 tbs soy sauce, 1 tbs rice vinegar, 1 tsp honey, 0.5 tsp grated fresh ginger, 0.5 tsp minced garlic, 1 tsp toasted sesame seeds, 0.25 tsp salt and 0.125 tsp black pepper. Whisk until smooth.
- 6
Adjust consistency
If the dressing is too thick, whisk in up to 2 tbs water, 1 tbs at a time, until it reaches a creamy pourable consistency.
- 7
Taste and finish
Taste and adjust acidity or sweetness as desired (add a little more rice vinegar for brightness or a pinch more honey for sweetness).
- 8
Dress salad
Drizzle dressing over assembled salad just before serving (start with about half the dressing and add more to taste) and toss lightly so wonton strips remain largely on top and crisp.
