Crunchy Chinese Chicken Salad with Wonton Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Picky kids can shun international flavor, but not this dish. With savory Peanut-Lime Dressing and crunchy wonton chips, kids will clean their plates and ask for seconds. Ingredients:
1/4 cup canola oil |
1/4 cup fresh lime juice |
3 tablespoons dark sesame oil |
2 tablespoons creamy peanut butter |
2 tablespoons brown sugar |
1/2 teaspoon kosher salt |
2 green onions, cut into 2-inch pieces |
1 garlic clove, peeled |
2 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon grated peeled fresh ginger |
2 garlic cloves, minced |
1/4 cup finely chopped green onions (about 2 onions) |
cooking spray |
6 wonton wrappers |
1/4 teaspoon kosher salt |
remaining ingredients |
2 cups thinly sliced napa (chinese) cabbage |
1 cup thinly sliced red cabbage |
2 cups thinly sliced romaine lettuce |
1 cup matchstick-cut carrots |
1/2 cup coarsely chopped whole natural almonds, toasted |
1/3 cup thinly sliced green onions (about 3 onions) |
Directions:
1. To prepare dressing, place first 8 ingredients in a blender; process until smooth. Cover and chill up to 3 days.
2. Preheat oven to 350°.
3. To prepare chicken, sprinkle with salt and pepper; rub ginger, garlic, and 1/4 cup green onions over chicken. Place in an 11 x 7inch baking dish coated with cooking spray. Bake at 350° for 26 to 28 minutes or until chicken is done. Cool slightly, and cut crosswise into 1/4-inch slices.
4. Preheat broiler.
5. To prepare chips, stack wonton wrappers. Cut wrappers diagonally into quarters to form triangles; place in a single layer on a large baking sheet. Coat quarters with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Broil 30 seconds to 1 minute or until browned. (Watch closely to prevent burning.)
6. Place chicken, cabbages, and remaining ingredients in a large bowl. Drizzle with dressing; toss gently. Divide salad evenly among 6 plates. Serve with chips.
7. Tips: For quick and easy prep, place the cabbage and veggies in a bowl and make the dressing in the morning. Then, cook the chicken and chips right before dinner. If you're in a pinch, you can use leftover shredded chicken from Simplest Roast Chicken Ever. If you'd like to make this salad completely gluten free, simply omit the wonton chips
8. Kids Can Help: Kids can help measure out the ingredients for the dressing,chicken, and salad. Then they can put it all in a bowl, and toss the salad, too.
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