Chinese Chicken Salad with Peanut Dressing

Next week “At Home with Vicki Bensinger” will have a new home.  I’m so excited about it and exhausted with all the editing I’ve been doing. I think you’re going to love it – I know I do.  Lindsay & Todd from Purr Design are doing a great job.

Please be sure to sign up today in the upper right corner of my blog, to Follow Me by Email.  This way when the change happens, you won’t miss a single post.  My new web address with be VickiBensinger.com, much easier than before.  If you forget and go to my current blog, you’ll be redirected.

For those of you that have gone through this process, you know what I’m talking about.  Between work, home, blogging and editing, I’m not sleeping much.

I found myself out and about at 5:00 today without anything purchased and ready for dinner.  So I ran by the grocery store and purchased items to make up a light and tasty salad for dinner. Although there are quite a few ingredients for this salad, it’s so quick and simple to prepare – plus it packs a punch. Leftovers tomorrow will be fantastic.  In fact, I may just wrap this up in a tortilla for lunch – yum, that sounds great!

I think this salad would be wonderful served at a luncheon and with the addition of pea pods, sliced on the bias or even some brocolli slaw.  Don’t get me wrong, I loved it the way it was, but I wouldn’t mind adding even a bit more color and nutrients to the dish.

If you’re a fan of salads and peanut butter – this dish is for you……

Chinese Chicken Salad

Ingredients:

Salad:

  • 12 won ton sheets
  • 4 chicken breast halves, grilled
  • 4 cups shredded iceberg lettuce (1 full head)
  • 2 cups shredded red cabbage (1/2 a head)
  • 2 large carrots, grated

Dressing:

  • 1/4 cup soy sauce
  • 1/8 cup rice wine vinegar
  • 1/8 cup canola oil
  • 1/8 cup dark sesame oil
  • 1/8 cup fine sugar
  • 1/8 cup hoisin sauce
  • 1/2 teaspoon Sriracha (Asian Chili Sauce)
  • 1-1/2 teaspoons fresh ginger, minced
  • 1/2 cup creamy peanut butter
  • Cilantro, chopped

Directions:

  1. Salad: Cut won ton sheets into 1/4 inch strips wide. Spray with non-stick spray and bake at 425 degrees about 10 minutes or until golden brown.
  2. Grill or broil chicken breasts - cut into strips. If preferred use a Roasted Chicken, shredded - set aside.
  3. Combine lettuce, cabbages, carrots, and chicken strips and set aside.
  4. Dressing: Combine first 8 ingredients in food processor (I use a mini one) and blend well. Add peanut butter and process all ingredients together until smooth.
  5. Serve: Plate lettuce mixture - garnish with cilantro, sesame seeds, peanuts and wontons. Drizzle peanut dressing over the top and serve.

Note: Dressing can be stored in the refrigerator for up to 1 week.

Enjoy!!!

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19 comments

  1. Sounds wonderful Vicki and it’s so colorful! Can’t wait to see your new site!

  2. Keeping my fingers crossed for a smooth changeover and am looking forwards to the look of the new site! Love the salad, especially that dressing I want to taste soonest: hoisin, sriracha and peanut butter together must be a tste sensation. OK, hardly ever use iceberg, so shall see whether I’ll tweak it with Chinese cabbage or rocket or crisp baby spinach!! Lovely 🙂 !

    • I never use iceberg anymore either – it has no nutritional value. I had planned to use white and red cabbage but they only had a few left that didn’t look so great so opted for the iceberg. It tasted perfectly fine but certainly wouldn’t dress a huge batch since it would soak it up if sitting out too long. We dressed our own as needed.

      I think I’m going to pick up some pea pods today to add to the mix. You could also add scallions but my daughter didn’t want me too, so I left them out. I can’t wait to have it for lunch today all snuggled up in a whole grain wrap.

  3. Good luck on the changeover! And nice looking salad. Lovely recipe – thanks.

  4. I am so excited for you Vicki, I hope everything will go smoothly. It’s going to be awesome! =)
    I agree with you, the salad need some more veggies and green peas would work out well.

    • It was delicious just as it was but I’m all for color and nutrition and what better place to add it than this salad. I will be at Whole Foods today so I’m sure I will find some perfect additions to dress it up even more.

  5. An amazing salad and love the peanut dressing.

  6. Can’t wait to see your new place! This salad looks delicious, and perfect for summer. 🙂

  7. Yum….I love Chinese Chicken Salad. I agree, these would be perfect to serve at a luncheons. I usually serve mind with a creamy sesame dressing. I can’t wait to try out this peanut dressing next time.

  8. This is my idea of a heavenly dinner! Printing this one off, Vicki!

  9. Dear Vicki,

    I love this style of salad as the dressing gives it a beautiful nutty flavour.

  10. I love your Chinese chicken salad! I can eat this as main dish and will be very happy eating double portion. Very nice dressing, too!

  11. What a very tasty chicken salad! I love the use of the wontons and that dressing sounds delicious!

  12. Love how your new ‘home’ looks, Vicki!

    I love asian chicken salads in the summer and this sounds wonderful!

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