Description
A crunchy bowl combining shredded chicken, fresh vegetables, and a tangy sesame dressing, perfect for a main dish or side.
Ingredients
- 2 cups shredded romaine lettuce
- 2 cups shredded Napa cabbage
- 2 cups shredded red cabbage
- 2 large carrots, julienned
- 1 cup shelled edamame
- 3 cups shredded chicken
- 3.5 oz. bag crunchy wonton strips
- 1 cup mandarin orange slices, drained
- 1 bunch scallions, chopped
- 1/2 cup sliced almonds
- 1/4 cup grapeseed oil or canola oil
- 2 Tbsp. sesame oil
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 1 Tbsp. brown sugar
- 1 tsp. ginger, minced
- 1 tsp. garlic, minced
- 1 tsp. chili garlic sauce
- 1/4 tsp. salt & pepper
Instructions
- Prepare the base by mixing shredded romaine, Napa cabbage, and red cabbage in a large bowl.
- Add julienned carrots and shelled edamame for color and bite.
- Stir in shredded chicken, allowing it to slightly soften the vegetables.
- Fold in mandarin orange slices and chopped scallions, then sprinkle with sliced almonds.
- Combine grapeseed (or canola) oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, minced ginger, garlic, chili garlic sauce, salt, and pepper in a bowl or mason jar; whisk or shake until well combined.
- Drizzle the dressing over the salad and toss lightly for an even coat.
- Add wonton strips just before serving for optimal crunch.
Notes
Keep crunchy toppings separate until serving for best textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian