This protein-filled Asian chicken salad is loaded with chickens, cabbage, napa, mandarin oranges, avocado and crunchy earnings thrown in a spicy dressing. Perfect for preparing the table!
Asian chicken salad
Now that the weather warms up, I am ready for big, bold, main salads – and this crisp Asian chicken salad has been at the top of my list lately. If you are something like me, lunch should be rich in protein, fresh and easy to prepare. Bonus points, if it actually makes you excited to eat a salad. Well, it has everything! In addition, it is gold prepared for the meal. Make a big lot, and lunch is manipulated for the week. You may also want to try this Asian chicken chopped salad.
Why will you like this Asian chicken salad
I devoured this Asian chicken salad when I first tested this recipe. It is full of protein with chicken breast, napa cabbage, mandarin oranges, creamy avocado, slim almonds and crispy wonton chips. Everything is thrown into a simple chili dressing, which you could double, is so good. Here are several reasons to try:
- Rich in protein to keep you full and feed your day
- Crunchy and fresh We thank the cabbage and topping
- Aromatic with juicy mandarin oranges and a crisp chili dressing
- Mass preparations: Keep the dressing, avocado and toppings separately.
- Dietary restrictions: Weight, gluten -free (if wontons), high -protein, without dairy; Vegetarian and vegan (if you omit chicks)
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What do you need
Here are the ingredients for this light Asian chicken salad recipe. Please refer to the recipe card below for the exact measurements.
- WONTON WROPPERS: Make Wonton’s Wonton chips with Wonton and Spray Cooking packaging.
- Asian chicken salad dressing: For spicy chili dressing, you will need red pepper flakes, sesame seeds, garlic, sesame oil, rice vinegar, honey and salt.
- Cabbage napa It is a heart full of heart, making it perfect for the preparation of the table. Compared to salad, cabbage does not get as fast as fast.
- Chicken breast: If you have left grilled chickens, use it or you can buy rotating chickens if you do not want to cook.
- Vegetables: Cucumbers, scales and avocado
- Orange: Fresh mandarins or clementines add an explosion of juicy sweetness.
- Slender almonds For more seizures and proteins
How to do Asian chicken salad
Chili Crisp spicy vinaigrette raises this salad, which makes it absolutely possible. Please see the recipe card at the bottom for printing indications.
- Make Wonton chips: Place the Wonton packs on a baking sheet lined with parchment and spray them with cooking spray. Bake at 325 ° F for 10 to 12 minutes to golden and crisp.
- Make Chili Crisp Guinger: Combine red pepper flakes, sesame seeds and garlic in a small heat safety bowl. Heat the sesame oil in a small pan over medium heat. Pour it into the bowl with the mixture of chili flakes. Once the seeds stop to slip, add rice, sweetener and salt vinegar and allow it to cool.
- Assemble the salads: Add the cabbage, chicken, vegetables and oranges to a large or 4 smaller bowl. Return with the almonds and wontons crushed and throw themselves with the eggplant.
Variations:
- Greenery: I used the cabbage with abundant Napa because it holds all week, but if you want to eat this on the same day you do it, any salad will work.
- Orange: Any fresh citrus works, such as oranges, Cara Cara or Mandarine Sumo.
- Gluten free: If you want to do it without gluten, jump wontons. It will still be great.
- Save time: Buy Wonton chips and a pouch of choleslaw if you don’t have time to do chips and cut cabbage.
- Vegetarian/vegan: Omit the chicken and add additional vegetables, such as peppers or carrots, or tofu to make it more heart.
- Nuts: Change the almonds with peanuts or anajuri or make them without nuts and use sunflower seeds.
Storage
The salad will take 4 days in the refrigerator. Here’s how to prepare it at the table:
- Store dressing and wontons in separate containers.
- Mix the remaining ingredients together and stored in a tight container.
- Slice avocado before eating.
More chicken salad recipes you will love
For more salad ideas using chickens, consult these Five delicious chicken salad recipes To inspire the next meal!
Yield: 4 portions
Serving size: 1 ¾ Cups
- ½ spoon crushed red pepper flakes
- 2 teaspoons Sesame seeds
- 1 spoon chopped garlic
- 1 ½ spoon spoon Sesame oil
- 3 spoon spoon Rice vinegar
- 1 spoon liquid sweetener, Honey, monk, etc.
- 1 spoon Kosher salt
- 4 small WONTON WROPPERS, Omit for gluten -free gluten
- 4 Buckets Cabbage napa, minced
- 3 ½ Buckets chicken breast, Rotisserie drawn or chopped grill (16 oz)
- 1 cup Chopped cucumber
- ¼ cup She was chopped, about 2-3 scales
- 3 small mandarins or clementine, separated into slices
- 5 ounce avocado, slices
- ¼ cup slender almonds, fried
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Preheat the oven to 325f.
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Add Wonton packaging to a baking sheet lined with parchment and spray with cooking spray. Bake to gold and crisp, 10-12 minutes. Put aside to cool, then crush.
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In the meantime, make the eggplant crysta chili: in a small heat bowl, combine red pepper, sesame seeds and garlic. Heat the sesame oil in a small pan over medium to hot and aromatic heat, 1-2 minutes. Pour into the bowl over the mixture of chili flakes. Once the seeds stop to slip, add rice, sweetener and salt vinegar. Put aside to cool.
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While cooling, in a large bowl or 4 individual bowls, carefully add cabbage, completed by chicken, then cucumbers, stairs, tangerine and avocado. Melt with fried almonds, crushed wontons and Chili Crisp eggplants.
Last step:
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Variations:
- Double the dressing with crisp chili: You will not regret it!
- Greenery: I used the cabbage with abundant Napa because it holds all week, but if you want to eat this on the same day you do it, any salad will work.
- Orange: Any fresh citrus works, such as oranges, Cara Cara or Mandarine Sumo.
- Gluten free: If you want to do it without gluten, jump wontons. It will still be great.
- Save time: Buy Wonton chips and a pouch of choleslaw if you don’t have time to do chips and cut cabbage.
- Nuts: Change the almonds with peanuts or anajuri or make them without nuts and use sunflower seeds.
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Service: 1 ¾ Cups, Calories: 371 kcal, Carbohydrates: 26.5 g, Protein: 26.5 g, Fat: 19 g, Saturated fat: 3 g, Cholesterol: 60 Mg, Sodium: 433.5 Mg, Fiber: 6 g, Sugar: 8.5 g
