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A vibrant mix of crisp lettuce, tender chicken, and crunchy wonton strips. Tossed in a tangy sesame ginger dressing, this salad is a refreshing and satisfying meal perfect for lunch or a light dinner.
For 4 servings
Prepare the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the rice vinegar, soy sauce, sugar, toasted sesame oil, grated ginger, and minced garlic. Whisk or shake vigorously until the sugar is dissolved and the dressing is well combined. Set aside.
Cook the Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 2 tbsp of canola oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Transfer to a cutting board and let it rest for 5-10 minutes before shredding or slicing.
Prepare Crispy Toppings: While the chicken cooks, slice the wonton wrappers into thin 1/4-inch strips. Heat 1/2 cup of canola oil in a small saucepan over medium-high heat. Fry the wonton strips in batches for 1-2 minutes until golden and crisp. Remove with a slotted spoon to a paper towel-lined plate. In a separate dry skillet, toast the slivered almonds over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat immediately.
Assemble the Salad: In a large salad bowl, combine the shredded napa cabbage, chopped romaine lettuce, sliced green onions, and chopped cilantro. Add the cooked chicken and drained mandarin oranges.
Dress and Serve: Just before serving, add the toasted almonds and crispy wonton strips to the salad. Pour the prepared dressing over everything and toss gently to coat. Serve immediately to ensure maximum crunch.
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A vibrant mix of crisp lettuce, tender chicken, and crunchy wonton strips. Tossed in a tangy sesame ginger dressing, this salad is a refreshing and satisfying meal perfect for lunch or a light dinner.
This california recipe takes 35 minutes to prepare and yields 4 servings. At 434.96 calories per serving with 33.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Substitute the chicken with grilled shrimp, seared ahi tuna, or crispy baked tofu for a different flavor profile.
Omit the chicken and add 1 cup of shelled edamame and extra almonds for a hearty vegetarian version.
Add shredded carrots, thinly sliced red bell peppers, or bean sprouts for more color, crunch, and nutrients.
For a nut-free version, replace the slivered almonds with toasted sesame seeds or sunflower seeds.
The chicken breast provides high-quality lean protein, which is essential for building and repairing muscle tissue, and helps keep you feeling full and satisfied.
With a base of napa cabbage and romaine lettuce, this salad is loaded with dietary fiber for digestive health, as well as vitamins A, C, and K.
The slivered almonds and sesame oil contribute heart-healthy monounsaturated and polyunsaturated fats, which are beneficial for overall health.
A single serving of this salad contains approximately 550-650 calories, depending on the amount of dressing and fried wontons used. It's a well-balanced meal with protein, carbs, and fats.
Yes, it can be very healthy. It's packed with lean protein from chicken and vitamins from fresh vegetables. To make it even healthier, you can grill the chicken and bake or air-fry the wonton strips to reduce the oil content.
You can prepare the components separately up to 2 days in advance. Store the chopped vegetables, cooked chicken, dressing, and crispy toppings in separate airtight containers in the refrigerator. Assemble and toss just before you plan to eat.
After the chicken has rested, you can use two forks to pull the meat apart. For a faster method, you can place the warm, cooked chicken breasts in the bowl of a stand mixer with the paddle attachment and mix on low speed for 15-20 seconds until shredded.
Yes. Use a gluten-free soy sauce (tamari). For the crispy element, you can use gluten-free wonton wrappers if available, or substitute with crushed rice crackers or crispy rice noodles.