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Asian Chicken Salad
This Asian Chicken Salad is loaded with chicken, Napa cabbage, mandarin oranges, avocado, and crispy wontons tossed in a spicy chili crisp dressing. Perfect for meal prep!
Ingredients
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons sesame seeds
- 1 teaspoon dried minced garlic
- 1 ½ tablespoons sesame oil
- 3 tablespoons rice vinegar
- 1 teaspoon liquid sweetener (honey, monk fruit, etc)
- 1 teaspoon kosher salt
- 4 small wonton wrappers (omit for gluten-free)
- 4 cups Napa cabbage (chopped)
- 3 ½ cups chicken breast (pulled rotisserie or chopped grilled (16 oz))
- 1 cup chopped cucumber
- ¼ cup chopped scallion (about 2-3 scallions)
- 3 small mandarins or clementines (separated into slices)
- 5 ounces avocado (sliced)
- ¼ cup slivered almonds (toasted)
Instructions
- Preheat the oven to 325F.
- Add wonton wrappers to a parchment lined baking sheet and spray with cooking spray. Bake until golden and crisp, 10-12 minutes. Set aside to cool, then crumble.
- Meanwhile, make homemade chili crisp vinaigrette: In a small heat safe bowl combine red pepper flakes, sesame seeds and garlic. Heat the sesame oil in a small skillet over medium heat until hot and aromatic, 1-2 minutes. Pour into the bowl over the chili flake mixture. Once the seeds stop sizzling, add rice vinegar, sweetener and salt. Set aside to cool.
- While it cools, in a large bowl or 4 individual bowls, carefully add the cabbage, topped by the chicken, then cucumber, scallion, mandarin and avocado. Top with toasted almonds, crushed wontons and drizzle with chili crisp vinaigrette.
Notes
For Meal Prep: This salad will hold well to save for later or for meal-prep, just add the avocado and wontons when ready to serve.
Variations:
- Double the Chili Crisp Dressing: You won't regret it!
- Greens: I used hearty Napa cabbage because it holds up all week, but if you want to eat this the same day you make it, any lettuce will work.
- Oranges: Any fresh citrus works, like oranges, Cara Cara, or Sumo mandarins.
- Gluten-Free: If you want to make it gluten-free, skip the wontons. It will still be great.
- Time Savers: Buy wonton chips and a bag of coleslaw if you don’t have time to make the chips and chop the cabbage.
- Nuts: Swap almonds with peanuts or cashews, or make it nut-free and use sunflower seeds.
Nutrition
Serving: 1¾ cups, Calories: 371kcal, Carbohydrates: 26.5g, Protein: 26.5g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 60mg, Sodium: 433.5mg, Fiber: 6g, Sugar: 8.5g
- WW Points: 6