Chinese Chicken Salad

By tonya370

This makes a huge amount of salad. Pour dressing over full salad if using right away. Or serve separately if serving for several meals

Ingredients

• Marinade:
• 4 breasts chicken, thinly sliced
• 6 Tablespoons soy sauce
• 2 Tablespoons sesame oil
• 1 teaspoon whilte pepper
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• Salad:
• Any or all of the following
• Chopped Napa cabbage, 1 head
• 1/2 red cabbage, thinly sliced
• 20 snow pea pods
• 2 bell peppers, thinly sliced (whichever color you prefer)
• 2-3 carrots, julienned
• 4 green onions, sliced
• 15 oz canned mandarin oranges, drained
• Cilantro leaves, 1 bunch
• Toppers:
• Toasted sliced almonds
• Avocado, sliced
• Pickled ginger
• Sesame seeds for garnish
• Fried wontons
• Dressing:
• 1/2 cup seasoned rice wine vinegar
• 2 garlic cloves, grated
• 2 tsp grated ginger
• 3 Tbls soy sauce
• 1 Tbls sriracha
• 3 Tbls sesame oil
• 2 Tbls sugar

Preparation

Step 1

Combine marinade ingredients. Pour over chicken. Let marinade for at least 30 min.
Combine all salad ingredients.
Combine salad dressing ingredients. Mix well. (I like to use a mason jar and shake)
Put chicken in a heavy bottom pan with marinade. Sauté til cooked through.

Plate salad with dressing. Top with chicken and toppers

Fried wontons:
Heat oil to 350 degrees in a heavy bottomed pot. Cut wonton wrappers into 1/2 inch strips. Fry wontons in oil for a couple of minutes, flipping once until golden. Drain on paper towel