Chinese Chicken Salad with Ginger Sesame Dressing

By No Recipes · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F).
2. Spread the sliced almonds in one layer on a baking sheet and toast for about 5 minutes, until golden brown. Watch closely, as they burn quickly once they start to brown.
3. Lay the wonton wrappers in one layer, brush both sides with the toasted sesame oil and sprinkle with a pinch of salt. Cut them into thin strips, twist them into random shapes and spread them on a baking sheet.
4. Bake the wontons for 5 minutes, until golden brown and crisp.
5. Mix the hoisin sauce and hot mustard until dissolved. Add the remaining dressing ingredients and whisk until smooth and creamy.
6. Bring the 4 cups water and 1 tablespoon salt to a boil in a covered pot over high heat. Add the chicken tenders, cover, and once the water returns to a boil, turn off the heat and let the chicken poach for 4-5 minutes, until cooked through. Meanwhile, prepare a bowl of ice water.
7. Transfer the chicken to the ice water to stop the cooking. Once cool, drain it, tear it into strips along the grain, and toss with 1 tablespoon of the dressing.
8. Prepare the napa cabbage, scallions, red cabbage, mandarins, carrot and cilantro as needed.
9. Mound the napa cabbage in the center of a large plate. Top with scallions and almonds. Arrange the chicken in two sections around it. Place the carrot and mandarins in two sections on opposite sides. Fill the remaining spaces with red cabbage and cilantro. Top with the wontons and serve the remaining dressing on the side.

Summarized from No Recipes's video. Watch it for the details.

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