Chinese Chicken Salad Recipe | The Best

Put on an apron and wash hands.

Gather ingredients: sesame oil, soy sauce, Wang Tong wrappers, rice vinegar, sesame seeds, lettuce, purple cabbage, white cabbage, shredded carrots, sliced almonds, and chicken breast.

Make the marinade for the chicken: add 1 tablespoon of ginger paste, 2 tablespoons of sesame oil, 1/4 cup of soy sauce, 1/4 cup of rice vinegar, and 5 smashed garlic cloves to a bowl and mix.

Slice the chicken breast to help it absorb the marinade better.

Pour the marinade over the sliced chicken, ensuring it is well covered, and let it marinate for about 1 hour (overnight is better).

Slice the purple cabbage thinly, removing the heart, and transfer to a bowl.

Slice the white cabbage thinly, also removing the heart, and add to the bowl with purple cabbage.

Add regular Roma lettuce to the bowl.

Add 2 shredded carrots to the bowl.

Add sliced almonds to the bowl.

Slice the Wang Tong wrappers thinly.

Heat vegetable oil in a pan until hot, then add the sliced Wang Tong wrappers to crisp them up.

Cook the chicken in a separate pan with a little vegetable oil over medium heat for 20 to 30 minutes until golden brown.

Build the salad by adding the marinated chicken to individual portions, then drizzle with dressing and mix to incorporate flavors.

Plate the salad, adding toasted sliced almonds on top and more sauce if desired.

Equipment Needed

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