Chinese Chicken Salad
- 3 cups mixed salad greens (1 1/2 cups bite-size romaine lettuce + 1 1/2 cups shredded green and purple cabbage)
- 1/4 cup shredded carrots
- 1/2 cucumber, peeled, deseeded, and julienned
- Sesame Ginger Salad Dressing
- 1 lb boneless, skinless chicken breast fillet
- 4 tofu squares, pre-fried (store bought)
- 1-2 dried chinese mushroom, soaked in water
- 5 wonton wrappers
- 2 cups oil (to make crispy wontons)
- 1/2 cup brown sugar
- 1/4 cup low-sodium or light soy sauce
- 1/4 cup pure sesame oil
- 2-inch ginger, peeled and minced
- 2-3 cloves garlic, peeled and minced
- 1 stalk scallion, cut into thin rounds
- 1 small shallot, peeled and minced
- 2 tablespoons red wine vinegar
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame seeds, lightly toasted
- Produce
- Carrots (1/4 cup)
- Chinese mushroom, dried (1)
- Cucumber (1/2)
- Garlic (2 cloves)
- Ginger (2 inch)
- Salad greens, mixed (3 cups)
- Scallion (1 stalk)
- Shallot, small (1)
- Meat
- Chicken breast, boneless skinless fillet (1 lb)
- Condiments
- Red wine vinegar (2 tablespoons)
- Rice wine vinegar (2 tablespoons)
- Sesame ginger salad dressing (1)
- Soy sauce, low-sodium or light (1/4 cup)
- Cooking & Baking
- Brown sugar (1/2 cup)
- Oil (2 cups)
- Sesame oil, pure (1/4 cup)
- Sesame seeds, lightly toasted (1 teaspoon)
- Bread & Baked Goods
- Wonton wrappers (5)
- Refrigerated
- Tofu squares (4)
Preparation
Read recipe preparation on rasamalaysia.com
Social Stats
62.5Rating
1-100
1-100
13Tweets
113Facebook
Shares
Shares
0StumbleUpon
Views
Views
564PinterestPins
Recipe Stats
Published April 2, 2012 (10 months ago).
103 people saved this recipe.
