Chinese Chicken Salad with Sesame Garlic Vinaigrette.
No you are not on another planet.
We’re actually eating something this green! Talking about something this green. Enjoying something this green.
Can you tell that I’m excited that this salad is really green?
Here’s the rundown!
Some garlicky, honey sesame chicken, which is how I could eat chicken every single day.
Some quickly fried wonton strips! In coconut oil!
Garlic roasted sugar snap peas. I just couldn’t resist.
A few sliced mandarin oranges.
Napa cabbage, broccoli slaw, butter lettuce, rainbow carrots, sliced scallions and a heavy-handed sprinkle of sesame seeds.
It’s like my food brain in a bowl. I want to eat a combination of these flavors constantly and if it HAS to be a salad, I want it to be this salad.
True life: I never cared for wonton strips.
As a kid, I hated them! They made my stomach turn.
I think it was due to an unfortunate bout of sickness that took hold right after eating take-out Chinese food. I was scarred for life though and it wasn’t until recently, maybe one or two years ago, when I tasted them again and actually enjoyed them.
I haven’t had any desire to have them on salads in my adult life, and now I’ve gone and ruined that. It might not be possible to ever have a salad again without wonton strips.
Does the coconut oil cancel that issue out?
You must be warned now that the roasted snap peas are incredibly addictive. It’s difficult not to grab them right from the baking sheet and the number of other dishes I want to throw these on top of is getting larger by the day.
The chicken can go in any dish. It’s just a thing now.
Texture is the name of the game with the lettuce. Butter leaves, cabbage AND slaw. So much crunch crunch!
The dressing something that you can drink with a straw! I mean, maybe you shouldn’t do that, but it tastes pretty delicious.
It’s slightly high maintenance but still simple at the same time. Does that make sense? It’s sort of like how I might take 45 minutes to get ready but only wear mascara and lipstick.
High maintenance but simple. Make it happen!
- 2 cups sugar snap peas
- 1 tablespoon olive oil
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon sesame seeds
- 8 wonton wrappers, sliced into strips
- coconut oil for frying
- sesame chicken
- 2 tablespoon olive oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds for topping
- 4 cups butter lettuce leaves
- 2 cups chopped napa cabbage
- 1 cup broccoli slaw
- 4 green onions, sliced
- 1 avocado, thinly sliced
- 2 mandarin oranges, thinly sliced or segmented
- 1/2 cup thinly sliced rainbow carrots
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons honey
- 3 garlic cloves, minced or pressed
- 3 tablespoons toasted sesame oil
- 3 tablespoons olive oil
- salt and pepper
- Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper and spread the peas on the sheet. Drizzle with olive oil and soy sauce and toss. Sprinkle with garlic powder. Roast for 20 to 25 minutes, until softened and slightly golden, tossing once. Remove from the oven and drizzle with sesame oil and sprinkle with sesame seeds.
- Heat a saucepan or skillet over medium heat. Add enough coconut oil so you have about 1 to 1 1/2 inches in the pan. Heat for a few minutes and test a wonton strip, dropping it in and seeing if it crisps up. Once hot enough, add all the strips and toss a few times, cooking for 1 to 2 minutes until golden and crunchy. Remove the strips and place them on a paper towel-lined plate to drain excess grease.
- Heat a large skillet over medium heat and add the olive oil. Season the chicken with the garlic powder, brown sugar, salt and pepper. Add to the skillet and cook on both sides until browned and golden, about 5 minutes per side. Cover the skillet and cook for another 5 minutes to ensure the chicken is cooked through. Remove the chicken and slice it. Drizzle it with the sesame oil and sprinkle with the sesame seeds.
- Combine all the ingredients together in a large bowl (or 2). Add the chicken and snap peas on top. Drizzle on the dressing, then top with the crispy wontons.
- In a bowl, whisk together the vinegar, honey and garlic. Sprinkle in a pinch of salt and pepper. Whisking constantly, stream in the sesame and olive oils. Whisk until the dressing is emulsified. Drizzle over the salad and serve!
I’m tired from just writing out the recipe, but really… worth it.