Chicken Salad with Mandarin-Ginger Vinaigrette and Crispy Wontons
Active Time: 20 minutes | Total Time: 40 minutes | Serves 4
- For the salad:
- 3 (6 to 8-ounce) boneless, skinless chicken breasts
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 small head napa cabbage
- 1 carrot
- 3 scallions
- ½ cup fresh cilantro leaves
- 20 square wonton wrappers
- Canola or grapeseed oil, for frying
- For the vinaigrette:
- 4 tablespoons fresh mandarin orange juice
- 2 tablespoons fresh lime juice
- 5 teaspoons toasted sesame oil
- 1 tablespoon grated fresh ginger
- ¼ teaspoon kosher salt
To poach the chicken breasts, put them in a medium saucepan and cover with cold water by 1 inch. Place over medium-high heat and let come to a boil; add the 1 teaspoon of salt. Cover tightly, remove from the heat, and let stand for 15 minutes. Remove the chicken from the water and let cool to room temperature. Refrigerate until ready to use, then shred the chicken.
For the salad, use a chef’s knife to shred the cabbage (you should get about 8 cups) and add to a large bowl. Grate the carrot and thinly slice the scallions. Add them to the bowl along with the cilantro and shredded chicken.
Stack the wonton wrappers and cut them into about ¼-inch wide strips. In a medium skillet, heat about ⅛ inch of oil over medium heat. Add half of the strips and cook, stirring often with tongs, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel lined plate. Sprinkle with a little salt. Repeat with the remaining strips.
For the vinaigrette, in a small bowl, stir together the orange juice, lime juice, sesame oil, ginger, and salt.
Pour the vinaigrette over the salad and toss well. Divide among bowls and top with the crispy wonton strips.
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