Chinese Chicken Salad Bowl (Ready-to-Print Version)
Fresh chicken, crisp veggies, and zingy citrus tossed with crunchy toppings and sesame dressing.
# What You Need:
→ Salad
01 -
4 cups Napa cabbage, shredded
02 -
3 cups Iceberg lettuce, chopped
03 -
2 ½ cups cooked chicken, diced
04 -
1 cup carrots, julienned
05 -
11 oz. mandarin oranges, drained and patted dry
06 -
1/3 cup green onions, diced
07 -
½ cup chow mein noodles
08 -
½ cup crispy wonton strips
09 -
¼ cup sliced almonds
10 -
2 tablespoons toasted sesame seeds
→ Dressing
11 -
2 tablespoons rice vinegar
12 -
2 tablespoons hoisin sauce
13 -
2 tablespoons peanut oil (can substitute avocado, vegetable, or canola oil)
14 -
2 tablespoons soy sauce
15 -
1 tablespoon honey
16 -
2 cloves garlic, minced
17 -
1 teaspoon peanut butter (optional)
18 -
¾ teaspoon toasted sesame seed oil
19 -
½ teaspoon ground ginger
# How to Make It:
01 -
Combine salad dressing ingredients in a jar with a lid and shake vigorously to combine. Alternatively, use a mini food processor. Refrigerate until ready to use.
02 -
Arrange Napa cabbage and Iceberg lettuce on a serving platter or in a large bowl. Drizzle with a small amount of dressing.
03 -
Top the lettuce mixture with diced chicken, julienned carrots, mandarin oranges, and green onions. Drizzle with more dressing.
04 -
Add sliced almonds, chow mein noodles, crispy wonton strips, and toasted sesame seeds over the salad. Serve the remaining dressing on the side.
# Extra Details:
01 -
For added flavor, ensure sesame seeds are roasted. You can toast them in a skillet over medium heat for a few minutes if needed.
02 -
Other crunch toppings like honey roasted peanuts, cashews, or walnuts can be used as substitutes for almonds.
03 -
Prepared salad ingredients can be stored in separate airtight containers for up to 2 days prior to assembly.