Make this fusion chicken salad featuring savory sesame-ginger flavors balanced with sweet dried cranberries and crunchy wonton strips. It is a refreshing and satisfying meal.
Author:jesscarter
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:Fusion
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken breast
1 cup shredded green cabbage
1/2 cup shredded red cabbage
1/2 cup dried cranberries
1/2 cup mandarin orange segments, drained
1/4 cup sliced almonds or chopped pecans
2 tablespoons chopped green onion
1 package (3 ounces) wonton strips, baked or fried until crisp
For the Dressing:
1/4 cup mayonnaise
2 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic, minced
Instructions
Prepare the dressing: In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until smooth. Set aside.
In a large bowl, combine the shredded chicken, green cabbage, red cabbage, dried cranberries, mandarin orange segments, sliced almonds, and green onion.
Pour the dressing over the chicken and vegetable mixture. Toss gently until all ingredients are evenly coated.
Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. This makes it a great make ahead chicken salad.
Just before serving, gently fold in the crispy wonton strips. Serve immediately for the best texture.
Notes
For a lighter version, substitute half of the mayonnaise in the dressing with plain Greek yogurt.
You can use rotisserie chicken for quick preparation.
If you do not have mandarin oranges, substitute with chopped fresh apple for a different fruit note.
Toast the almonds or nuts lightly before adding them for deeper flavor.