A refreshing mix of tender chicken, crisp lettuce, sweet mandarin oranges, and crunchy almonds, all tossed in a zesty sesame ginger dressing. It's a light yet satisfying meal, perfect for a sunny lunch.
Prep20 min
Cook15 min
Servings4
Serving size: 2 cups
669cal
47gprotein
42gcarbs
37g
Ingredients
24 oz boneless skinless chicken breast (about 2 large breasts)
Protein-packed Chinese Chicken Salad with crispy wontons & tangy oranges. A quick, refreshing lunch!
This california dish is perfect for lunch. With 668.63 calories and 46.98g of protein per serving, it's a high-fiber option for your meal plan.
fat
(drained well)
0.5 cup slivered almonds
0.25 cup fresh cilantro (chopped)
1 cup crispy chow mein noodles (for topping)
0.25 cup rice vinegar (for dressing)
3 tbsp low sodium soy sauce (for dressing)
2 tbsp toasted sesame oil (for dressing)
2 tbsp honey (for dressing)
1 tbsp fresh ginger (peeled and grated)
2 cloves garlic (minced)
0.25 cup vegetable oil (or other neutral oil for dressing)
Instructions
1
Prepare and Cook the Chicken
Pat the chicken breasts dry with a paper towel and season generously on both sides with salt and pepper.
Heat 1 tbsp of olive oil in a large skillet or grill pan over medium-high heat.
Carefully place the chicken in the hot pan. Cook for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) on an instant-read thermometer.
Transfer the cooked chicken to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute. Once rested, slice or shred the chicken.
2
Make the Sesame Ginger Dressing
In a small bowl or a mason jar with a tight-fitting lid, combine the rice vinegar, soy sauce, toasted sesame oil, honey, grated ginger, and minced garlic.
Whisk vigorously or seal the jar and shake well to combine the initial ingredients.
While whisking continuously (or with the blender on low), slowly drizzle in the vegetable oil. Continue to whisk or shake until the dressing is smooth, emulsified, and slightly thickened. Set aside.
3
Toast the Almonds
Place the slivered almonds in a small, dry skillet over medium heat.
Toast for 2-4 minutes, shaking the pan or stirring frequently, until they are fragrant and lightly golden brown. Watch them closely as they can burn quickly.
Immediately remove the almonds from the hot pan and transfer to a plate to cool completely.
4
Assemble the Salad
In a large salad bowl, combine the chopped romaine lettuce, shredded red cabbage, julienned carrots, and sliced scallions. Toss gently to mix the base.
Add the cooked chicken, well-drained mandarin oranges, toasted almonds, and chopped fresh cilantro to the bowl.
5
Dress and Serve
Just before serving, give the dressing a final shake or whisk. Pour about two-thirds of the dressing over the salad.
Toss everything together gently until all ingredients are evenly coated. Add more dressing if desired.
Top with a generous sprinkle of crispy chow mein noodles for crunch and serve immediately.
