Chinese Chicken Salad
For the chicken, you can use leftover chicken or rotisserie chicken. In fact, you can double my grandma’s soy sauce chicken for dinner and use the leftovers in this salad.Instead of salad mix, feel free to use romaine, iceberg and/or leaf lettuce as a substitute.
Servings: 2 people
Ingredients
For the Chicken
- 4 boneless chicken thighs
- 2 slices fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- ¼ teaspoon sugar
- ½ teaspoon cornstarch
- 1 tablespoon avocado oil
For Assembling
- 5 ounces salad mix
- 1 avocado sliced
- 1 mango sliced
- Crispy wonton strips 12 wonton wrappers
- 8-10 sprigs cilantro roughly chopped
- 2 green onion chopped
- 1-2 teaspoons roasted sesame seeds
For the Salad Dressing
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons rice vinegar
- 2 tablespoons avocado oil
- 1 teaspoon sesame oil
Instructions
- In a medium mixing bowl, combine chicken, ginger, soy sauce, dark soy sauce, oyster sauce, sugar and cornstarch. Let marinate for at least 30 minutes or up to overnight, covered in the fridge.
- Preheat the oven or toaster oven to 375℉. Cut 12 wonton wrappers into ½ – ¾ inch strips. Lay them down in a single layer on a sheet pan and spray with cooking oil. Bake in the preheated oven for 3-5 minutes until golden. Remove and set aside until ready to add to the salad.
- In a small bowl, combine the salad dressing ingredients, set aside.
- In a frying pan, on medium/high heat, add cooking oil and chicken. Cook for 5-7 minutes on each side until cooked through. Alternatively, cook them on the grill.
- Let the meat rest for about 5 minutes.
- Assemble the salad in a large salad bowl. Place salad mix on the bottom. Season with salt and pepper. Pour dressing evenly over the greens. Arrange chicken, avocado, mango and wonton strips on top. Garnish with cilantro, green onions and sesame seeds. Toss and serve.