Made with leftover grilled chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing!
Whenever I have leftover grilled chicken this, I repurpose the leftovers to make my favorite Chinese Chicken Salad. A restaurant-quality salad that actually tastes a lot better at home.
Filled with romaine lettuce, napa cabbage, mandarin oranges, cilantro, green onions, salty cashews, green onions and of course the crunchiest wonton strips. Store bought is fine, but nothing beats it homemade version.
Not to mention the perfectly matched sesame ginger dressing that goes so well with this. The dressing can always be made ahead of time by refrigerating before serving. And you can chew all the wonton strips while cooking.
- 1 head Roman, crushed
- 4 cups shredded Napa cabbage
- 3 cups leftovers are shredded grilled chicken
- 1 (15 oz) it is possible tangerines, drained
- ½ a cup chopped fresh cilantro leaves
- ½ a cup roasted salted cashews
- 3 green onion, thinly slice
- 2 cups crispy wonton strips, homemade or purchased from a store
- 2 teaspoons toasted sesame seeds
for dressing with sesame and ginger
- ¼ a cup rice vinegar
- 3 tablespoons orange marmalade
- 2 ½ tablespoons rapeseed oil
- 2 ½ tablespoons toasted sesame oil
- 1 a tablespoon reduced sodium soy sauce
- 2 teaspoons fresh grated ginger
- 2 teaspoons toasted sesame seeds
- Kosher salt and freshly ground black pepper, to your liking
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To assemble the salad, place the romaine lettuce in a large bowl; top with cabbage, chicken, tangerines, cilantro, cashews and scallions. Pour the sesame-ginger dressing over the salad and toss gently.
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Serve immediately, topped with wonton strips and sesame seeds.
for dressing with sesame and ginger
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In a small bowl, whisk together the rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger, and sesame seeds; season with salt and pepper to taste.
