How to Make HEALTHY ORGANIC Chinese Chicken Salad | Recipe | Diane Yang Kirk | Ep 30

Slice 10 wonton wrappers into thin strips to make wonton noodles.

Break up the wonton skins to prevent sticking and spread them out on a lined cookie sheet.

Spray the wonton strips and sunflower seeds with organic olive oil spray.

Bake in a preheated oven at 350 degrees for 6 minutes.

Slice a napa cabbage head in half lengthwise and chop into thin strips to yield about 2 cups.

Chop 2 cups of romaine lettuce and add to the salad mixing bowl.

In a measuring cup, combine 1/4 cup unseasoned rice vinegar, 2 tablespoons toasted sesame oil, 1-2 cloves of crushed garlic, and a nub of ginger.

Add 2 teaspoons of organic honey, 1 teaspoon of soy sauce, and 1/4 teaspoon of pink Himalayan salt to the dressing mixture.

Squeeze in 2 tablespoons of fresh orange juice or juice from 2 wedges of orange into the dressing.

Slice an apple into thin slices and then cut into matchsticks, about halfway to the core.

Add 1 cup of shredded red cabbage, 1 cup of cubed chicken, 1/2 cup of shredded carrots, and 1/2 cup of angle sliced scallions to the salad bowl.

Add the apple matchsticks, halved canned mandarin oranges, and 1/4 cup of dried cranberries to the salad.

Drizzle the dressing over the salad ingredients and toss to combine.

Transfer the salad to large serving plates to showcase the ingredients.

Sprinkle sunflower seeds and wonton crisps on top of the salad.

Garnish with reserved scallions, cilantro, and mandarin oranges.

Equipment Needed

Dietary

Allergens