This Light Crispy Chinese Chicken Salad offers a refreshing blend of fresh vegetables and tender, flavorful chicken, all topped with crunchy elements like crispy wontons and toasted almonds. It’s a perfect combination of light, healthy ingredients and delicious textures. Whether you’re preparing a quick lunch or a side for dinner, this salad is both satisfying and easy to make. The marinade infuses the chicken with rich, Asian-inspired flavors, while the veggies add freshness and crunch.
Ingredients:
For the Chicken Marinade:
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon canola oil
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sriracha
- 1/2 teaspoon kosher salt
- 1 pound boneless, skinless chicken breast
For the Salad:
- 1/4 cup rice wine vinegar
- 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
- 2 carrots, julienned
- 3 scallions (white and green parts), thinly sliced on a diagonal
- 1/2 cup fresh cilantro leaves, lightly packed
- 1/2 cup crispy wontons
- 1/2 cup slivered almonds, toasted
- 2 teaspoons white sesame seeds
Instructions:
- Marinate the chicken: In a small bowl, whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and kosher salt. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to develop.
- Cook the chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5-6 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Set aside to cool slightly, then slice the chicken thinly.
- Prepare the salad: In a large mixing bowl, toss together the napa cabbage, carrots, scallions, and cilantro leaves. Drizzle the rice wine vinegar over the salad and toss gently to combine.
- Assemble the salad: Place the vegetable mixture on a serving platter or in a large bowl. Top with the sliced chicken, crispy wontons, slivered almonds, and sesame seeds.
- Serve: Serve the salad immediately while the chicken is still warm and the wontons are crispy. You can add extra rice vinegar or sesame oil for additional flavor, if desired.
Conclusion:
This Light Crispy Chinese Chicken Salad is a healthy, flavorful dish that combines the tender, marinated chicken with fresh, crunchy vegetables and the added crunch of crispy wontons and almonds. It’s a perfect balance of textures and flavors, offering a light yet satisfying meal that can be prepared in less than an hour. Whether you’re serving it as a main course or a side, this salad is sure to impress with its refreshing ingredients and bold, Asian-inspired flavors.
Light Crispy Chinese Chicken Salad
Ingredients
For the Chicken Marinade:
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon canola oil
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sriracha
- 1/2 teaspoon kosher salt
- 1 pound boneless skinless chicken breast
For the Salad:
- 1/4 cup rice wine vinegar
- 1 lb napa cabbage halved lengthwise and thinly sliced crosswise
- 2 carrots julienned
- 3 scallions white and green parts, thinly sliced on a diagonal
- 1/2 cup fresh cilantro leaves lightly packed
- 1/2 cup crispy wontons
- 1/2 cup slivered almonds toasted
- 2 teaspoons white sesame seeds
Instructions
- Marinate the chicken: In a small bowl, whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and kosher salt. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to develop.
- Cook the chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5-6 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Set aside to cool slightly, then slice the chicken thinly.
- Prepare the salad: In a large mixing bowl, toss together the napa cabbage, carrots, scallions, and cilantro leaves. Drizzle the rice wine vinegar over the salad and toss gently to combine.
- Assemble the salad: Place the vegetable mixture on a serving platter or in a large bowl. Top with the sliced chicken, crispy wontons, slivered almonds, and sesame seeds.
- Serve: Serve the salad immediately while the chicken is still warm and the wontons are crispy. You can add extra rice vinegar or sesame oil for additional flavor, if desired.