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Restaurants›Wise Sons Jewish Deli 24th Street›Chinese Chicken Salad Recipe

Chinese Chicken Salad Recipe

Name: Wise Sons Jewish Deli 24th Streets Chinese Chicken Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups green cabbage, thinly sliced; 1 cups red cabbage, thinly sliced; 1 cup carrots, julienned or shredded; 2 cups cooked chicken breast, shredded or thinly sliced; 1 cup cherry tomatoes, halved; 1 cup english cucumber, thinly sliced or julienned; 1 cup radishes, thinly sliced; 0.25 cup red onion, thinly sliced; 0.5 cup fresh cilantro leaves, chopped (optional stems removed); 1 cup crispy wonton strips (store-bought or homemade); 0.5 cup mayonnaise; 0.25 cup plain Greek yogurt or sour cream; 1 tbs sesame oil; 2 tsp soy sauce (low-sodium preferred); 2 tsp rice vinegar; 1 tsp honey or sugar; 1 tsp fresh grated ginger (or 1/4 tsp ground); 1 tsp garlic, minced; 1 tsp toasted sesame seeds (optional); 1 tbs water (to thin dressing as needed); 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cup chopped roasted peanuts or sliced almonds; 2 tbsp green onion, thinly sliced; 2 to taste lime wedges

Inspired by Wise Sons Jewish Deli 24th Street

Time30m

Serves4

cabbage, carrots, chicken breast, cherry tomato, cucumber, radish, onion, cilantro, & crispy wonton strips with creamy sesame dressing

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Ingredients

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Salad

3 cups green cabbage, thinly sliced

1 cups red cabbage, thinly sliced

1 cup carrots, julienned or shredded

2 cups cooked chicken breast, shredded or thinly sliced

1 cup Cherry tomatoes, halved

1 cup english cucumber, thinly sliced or julienned

1 cup radishes, thinly sliced

1/4 cup Red onion, thinly sliced

1/2 cup fresh cilantro leaves, chopped (optional stems removed)

1 cup crispy wonton strips (store-bought or homemade)

Creamy Sesame Dressing

1/2 cup Mayonnaise

1/4 cup plain Greek yogurt or sour cream

1 tbs Toasted sesame oil

2 tsp soy sauce (low-sodium preferred)

2 tsp Rice vinegar

1 tsp honey or sugar

1 tsp fresh grated ginger (or 1/4 tsp ground)

1 tsp Garlic, minced

1 tsp toasted sesame seeds (optional)

1 tbs water (to thin dressing as needed)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Garnishes & Add-ins

1/4 cup chopped roasted peanuts or sliced almonds

2 tbsp green onion, thinly sliced

2 to taste Lime wedges

Method

Salad

Prepare vegetables

Thinly slice the green and red cabbage and place in a large salad bowl. Julienne or shred the carrots and add to the bowl. Thinly slice the cucumber, radishes, red onion and halve the cherry tomatoes; add all to the bowl.

Add chicken and herbs

Toss the shredded or thinly sliced cooked chicken into the bowl with the chopped cilantro. If using warm chicken, allow it to cool slightly so it does not wilt the vegetables.

Final salad toss

Just before serving, add the crispy wonton strips (reserve a small handful if you want extra crunch on top) and gently toss the salad with about three-quarters of the dressing (see Dressing section) so vegetables are coated but still crisp. Taste and add more dressing as needed.

Serve

Divide the salad among 4 plates or bowls. Sprinkle toasted sesame seeds, chopped peanuts or almonds, and sliced green onion as desired. Serve with lime wedges on the side.

Creamy Sesame Dressing

Whisk together the mayonnaise and Greek yogurt (or sour cream) in a medium bowl until smooth.

Add the sesame oil, soy sauce, rice vinegar, honey, grated ginger and minced garlic. Whisk until combined.

If the dressing is too thick, whisk in up to 1 tablespoon of water, 1 teaspoon at a time, until you reach a pourable but creamy consistency.

Season with salt and black pepper to taste. Stir in toasted sesame seeds if using. Refrigerate the dressing for at least 15 minutes to let flavors meld; stir again before using.

Optional Garnishes & Add-ins

If using nuts, lightly toast chopped peanuts or sliced almonds in a dry skillet over medium heat for 2–3 minutes until fragrant, then cool.

Top the salad with nuts, extra wonton strips, and green onion just before serving to maintain crunch.