Chinese Chicken Salad

Chinese Chicken Salad

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  • Each serving
  • 370cal
  • 19g fat (3g sat)
  • 40mg chol
  • 730mg sodium
  • 33g carb
  • 3g fiber
  • 18g protein


  • 3 cooked chicken breasts, shredded
  • 1/2 head napa cabbage, shredded
  • 12 baby bok choy, thinly sliced
  • 1 carrot, grated
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1 mango – peeled, pitted and thinly sliced
  • 1 red bell pepper, seeded and sliced
  • 6 tablespoons rice wine vinegar
  • 2 tablespoons miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 1 clove garlic, chopped
  • 1 teaspoon chopped fresh ginger
  • 5 tablespoons canola oil, plus additional for drizzling
  • 2 tablespoons sesame oil
  • Salt and pepper, to taste
  • 15 wonton wrappers, cut into 1/4-inch strips
  • 2 tablespoons toasted sesame seeds


Combine chicken, cabbage, bok choy, carrots, mint, cilantro, mango and bell peppers in a large bowl. Cover and refrigerate.

In a small bowl, combine vinegar, miso, soy sauce, orange juice, garlic and ginger. Slowly whisk in canola and sesame oil; season with salt and pepper. Set aside.

Drizzle wonton strips with oil, salt and pepper. Place on a parchment-lined baking sheet and bake in a preheated 350° F oven until golden and crisp, 7 to 10 minutes.

When ready to serve, toss salad with dressing and top with wonton crisps and sesame seeds.

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