Description
A vibrant and flavorful Chinese Chicken Salad featuring tender, pan-seared chicken breast served over crisp romaine lettuce, carrots, scallions, and fresh cilantro, all tossed in a zesty homemade sesame vinaigrette. Crispy wontons and toasted almonds add delightful crunch and texture to this easy, healthy American-style salad perfect for a quick lunch or light dinner.
Ingredients
Sesame Vinaigrette:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh ginger, finely minced
- 1/4 cup rice wine vinegar
- 3 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon sriracha
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil
Chicken:
- 1 pound boneless, skinless chicken breast
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 1/2 tablespoons vegetable oil
- 2 teaspoons sesame oil
Salad:
- 8 cups romaine lettuce, chopped
- 2 carrots, julienned
- 3 scallions, white and green parts, thinly sliced on a sharp diagonal
- 1/2 cup lightly packed fresh cilantro leaves
- 1 cup crispy wontons
- 1/2 cup sliced almonds, toasted
- 2 teaspoons white sesame seeds
Instructions
- Make the Sesame Vinaigrette: In a food processor, combine the low-sodium soy sauce, finely minced fresh ginger, hoisin sauce, sesame oil, sriracha, kosher salt, and rice wine vinegar. Puree the mixture until smooth. While the processor is running, slowly drizzle in the vegetable oil in a thin, steady stream to emulsify the dressing, creating a creamy and flavorful vinaigrette.
- Prepare and Cook the Chicken: Season the chicken breasts evenly with kosher salt and coarse ground black pepper. Heat the vegetable oil and sesame oil together in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for approximately 3 to 5 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely browned. Remove from heat, and slice the chicken crosswise into 1/2-inch thick slices. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the chopped romaine lettuce, julienned carrots, sliced scallions, fresh cilantro leaves, and half of the toasted sliced almonds. Toss gently to combine all salad ingredients evenly.
- Toss and Serve: Place the sliced chicken on top of the salad mixture. Drizzle the prepared sesame vinaigrette over the salad and toss lightly to coat everything evenly. Finally, garnish with crispy wontons, the remaining toasted sliced almonds, and sprinkle with white sesame seeds to add crunch and extra flavor. Serve immediately for the best texture and freshness.
Notes
- For a spicier kick, adjust the amount of sriracha in the vinaigrette to your preference.
- To make this salad gluten-free, substitute hoisin sauce and soy sauce with gluten-free versions.
- Leftover chicken can be refrigerated for up to 2 days and added to other salads or sandwiches.
- Toast almonds carefully on medium heat to avoid burning and enhance their nutty flavor.
- Use fresh romaine and crisp vegetables for the best salad texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
