Marla's Chinese Chicken Salad

Minced garlic and ginger combine with sesame oil, soy sauce, rice vinegar and sweet chili sauce to create a distinctive and flavorful dressing for this Asian-style salad that is full of fresh vegetables and crispy toppings. 

My sister, Marla Payne, provided this recipe along with rave reviews for the salad.  It's become one of her favorites and now I understand why. We also give it RAVE REVIEWS.

For a casual "supper" I set out all the ingredients and let guests assembly their own salads, but generally I'd just follow the salad assembly in the directions included bellow.

Note: The mandarin oranges and craisins seemed like rather strange additions to me. But we all agreed that they added to the overall flavor profile. Try them, I think you'll like them!

Marla's Chinese Chicken Salad    Servings: 6 to 8

Dressing

1/3 cup rice vinegar 

1/4 cup low sodium soy sauce 

2 tablespoons Asian sweet chili sauce 

1 1/2 tablespoons sesame oil 

2 tablespoons granulated sugar

1/2-1 teaspoon sriracha, optional

1 1/2 teaspoons minced garlic

1 1/2 teaspoons freshly grated ginger

1/2 teaspoon salt 

1/2 teaspoon  pepper

3 tablespoons peanut oil or canola oil

 

Salad

3 cups shredded cooked chicken

1 small head Napa cabbage thinly shredded (about 6 cups, approx. 1 pound)

1/2 small red cabbage thinly shredded (approx. 3 cups)

1 cup matchstick. thinly julienned, or finely shredded carrots

3 oz. snow peas, ends trimmed and julienned (approx. 1 cup)

1 red bell pepper julienned then halved

1-2 11 oz. can(s) mandarin oranges in water drained

1/3 cup loosely packed cilantro, chopped

1/3 cup chopped green onions

1/2 cup craisins optional but recommended

2/3 cup sliced almonds or chopped peanuts more or less to taste 

1 1/2 cups fried wonton strips* or chow Mein noodles more or less to taste 

2 tablespoons sesame seeds or sunflower seeds more or less to taste 

1. Dressing: Add all of the dressing ingredients to a mason jar with a tight fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Remove 3 tablespoons dressing to a bowl with the chicken. Stir until evenly coated. Let chicken marinate while you prep the vegetables. Refrigerate the remaining dressing.
2. Salad Assembly: Add all salad ingredients to a large bowl except for wonton strips IF you are expecting leftovers. Whisk/shake salad dressing and drizzle desired amount of dressing over salad and toss until well combined. Add wontons strips to individual servings if expecting leftovers.

*Fried Wonton Strips

1 package egg roll or wonton wrappers you will probably only use half

Canola, or peanut oil

1. Cut wrappers into strips about 3/4-inch by 3 inches long. You can stack them to do this quickly. If using egg roll wrappers, you will want to cut them in half first and then into strips.
2. Heat about 1 inch of oil in a large pan or Dutch oven. You want the oil to be around 360 degrees. Fry in batches, spreading them out so they don't stick. Remove with a slotted spoon when they turn golden brown. Drain on paper towel-lined plate. Note: Fried Wonton Strips should stay crispy in an airtight container for at least several days.