This protein-packed Asian Chicken Salad is packed with chicken, napa cabbage, mandarin orange, avocado and crispy wine magazine, and is sprinkled with spicy chili crispy sauce. Perfect for dining preparation!
Asian Chicken Salad
Now that the weather is heating up, I’m ready to prepare a large, bold entree salad that has been on top of my list lately. If you are like me, lunch must be high in protein, fresh and easy to prepare. If you actually get your salad bonus points, if it does get you excited. OK, this one has it all! Also, this is the gold price for meals. Large batches, lunch is processed this week. You might also want to try this Asian chicken chopped salad.
Why You Like This Asian Chicken Salad
When I first tested this recipe, I devoured this Asian chicken salad. It contains soft chicken breasts, napa cabbage, mandarin oranges, creamy avocado, smooth almonds and crispy wonton slices. Everything is thrown into the simple chili crispy seasoning you might want to double it, and that’s great. Here are more reasons to try:
- High protein To fill you up and cheer you up
- Crispy and fresh Thanks to the cabbage and toppings
- tasty Seasoning with juicy Mandarin oranges and chili crispy
- Dining-friendly: Just store the seasonings, avocados and toppings separately.
- Dietary Restrictions: Weight observer friendly, gluten-free (if wontons are omitted), high protein, dairy-free; vegetarian and vegan (if chicken is omitted)
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What you need
Here are the ingredients for this simple Asian chicken salad recipe. See the recipe card below for exact measurements.
- Wonton wrapping paper: Make homemade wonton chips with wonton wrapping paper and cooking spray.
- Asian Chicken Salad Dressing: For spicy chili crispy dressings, you need red pepper flakes, sesame, garlic, sesame oil, rice vinegar, honey and salt.
- Napa cabbage It is a hearty green that is perfect for preparing for meals. The cabbage is not damp as quickly as it is compared to lettuce.
- chicken breast: If you have leftover roast chicken, use it, and you can also buy roast chicken if you don’t want to cook.
- vegetable: Cucumber, onion and avocado
- tangerine: Fresh Mandarin or Clementine adds a juicy sweetness.
- Sliding apricot kernels More tightening and protein
How to Make Asian Chicken Salad
The spicy chili crisp vinegar lifts the salad so it absolutely craves. See the recipe card at the bottom for printable orientation.
- Production of Kington chips: Place wonton wrapping paper on a parchment-lined baking sheet and spray with cooking spray. Bake at 325°F for 10 to 12 minutes until golden and crisp.
- Make chili crispy vinegar: Mix the red pepper flakes, sesame seeds and garlic in a small heat-protecting bowl. Heat sesame oil in a small skillet over medium heat. Pour it into a bowl with chili flake mixture. Once the seeds stop red, add rice vinegar, sweetener and salt and cool.
- Assemble salad: Add cabbage, chicken, vegetables and oranges to one or 4 small bowls. Top with almonds and chopped wontons, drizzled with vinegar.
Variations:
- Green vegetables: I used hearty Napa cabbage as it can accommodate all week, but if you want to eat this on the same day, any lettuce will work.
- tangerine: Any fresh citrus can be used, such as oranges, kara kara or sumo mandarin.
- gluten free: If you want it to be gluten-free, skip the ravioli. This is still great.
- Time saver: If you don’t have time to make fries and chop cabbage, buy wonton fries and a bag of coleslaw.
- Vegetarian/vegetarian: Omit the chicken and add extra vegetables such as bell pepper or carrots, or tofu to make it even more exciting.
- nut: Swap the almonds with peanuts or cashews, or make them nut-free and use sunflower seeds.
Storage
The salad will last in the refrigerator for 4 days. Here is how to prepare for meals:
- Store seasonings and wontons in separate containers.
- Mix the remaining ingredients together and store them in an airtight container.
- Cut the avocado into thin slices before eating.
More Chicken Salad Recipes You Will Love
For more salad ideas for using chicken, check out these Five Delicious Chicken Salad Recipes Inspire your next meal!
yield: 4 Serve
Service size: 1 ¾ cup
- ½ teaspoon Crushed red pepper slices
- 2 teaspoon Sesame seeds
- 1 teaspoon Dried crushed garlic
- 1½ Spoon sesame oil
- 3 Spoon Rice vinegar
- 1 teaspoon Liquid sweetener,,,,, Honey, monk’s fruit, etc.
- 1 teaspoon Kosher salt
- 4 Small Wonton wrapping paper,,,,, Gluten-free omitted
- 4 cup Napa cabbage,,,,, Chopped
- 3½ cup chicken breast,,,,, Pull the barbecue or chopped grill (16 oz)
- 1 cup Chopped cucumber
- ¼ cup Chopped shallots,,,,, About 2-3 shallots
- 3 Little Mandarin or Clementine,,,,, Divide into slices
- 5 ounce avocado,,,,, slice
- ¼ cup Sliding apricot kernels,,,,, bake
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Preheat the oven to 325F.
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Add wonton wrapping paper to a parchment lined baking tray and spray with cooking spray. Bake until golden and crisp for 10-12 minutes. Set aside to cool and then collapse.
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Meanwhile, make your homemade chili crispy vinegar: In a small hot safety bowl, mix the red pepper flakes, sesame seeds and garlic together. Heat sesame oil in a small skillet over medium heat until heated and fragrant, 1-2 minutes. Pour into a bowl on the pepper flake mixture. Once the seeds stop red, add rice vinegar, sweetener and salt. Set aside to cool.
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When it cools, in a large bowl or 4 separate bowls, carefully add the cabbage, topped with chicken, followed by cucumbers, scallions, mandarin and avocado. Top with toasted almonds, crushed wontons and drizzled chili crispy vinegar.
The final step:
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Variations:
- Double the crispy seasoning of chili: You won’t regret it!
- Green vegetables: I used hearty Napa cabbage as it can accommodate all week, but if you want to eat this on the same day, any lettuce will work.
- tangerine: Any fresh citrus can be used, such as oranges, kara kara or sumo mandarin.
- gluten free: If you want it to be gluten-free, skip the ravioli. This is still great.
- Time saver: If you don’t have time to make fries and chop cabbage, buy wonton fries and a bag of coleslaw.
- nut: Swap the almonds with peanuts or cashews, or make them nut-free and use sunflower seeds.
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Serve: 1 ¾ cup,,,,, Calories: 371 KCAL,,,,, carbohydrate: 26.5 g,,,,, protein: 26.5 g,,,,, Fatty: 19 g,,,,, Saturated fat: 3 g,,,,, cholesterol: 60 mg,,,,, sodium: 433.5 mg,,,,, fiber: 6 g,,,,, sugar: 8.5 g
