Crunchy Chinese Chicken Salad

Name: Crunchy Chinese Chicken Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 158 milliliters sliced almonds; 1 teaspoons hot Asian chile sauce; 1 Tb sweet Asian chile sauce; 0 teaspoons freshly ground black pepper; 907 grams bone-in, skin-on split chicken breasts (about; 2 teaspoons minced fresh ginger; 2 teaspoons medium cloves garlic, finely chopped; 1 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 710 milliliters 1/2 small head napa cabbage, trimmed and cut crosswise into 1/2-inch-wide strips; 59 milliliters peanut oil; 59 milliliters rice vinegar; 118 milliliters large scallions (white and green parts), thinly sliced on the diagonal; 1 Tb Asian sesame oil; 118 milliliters oz. snow peas, trimmed and cut on the diagonal into thirds; 1 Tb tamari or soy sauce; 1 Tb white sesame seeds; 8 squares wonton wrappers

Crunchy Chinese Chicken Salad

Crunchy Chinese Chicken Salad might be just the main course you are searching for. One portion of this dish contains roughly 47g of protein, 47g of fat, and a total of 680 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of pepper, snow peas, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the wonton wrappers you could follow this main course with the Mini Apple Pies in Wonton Wrappers as a dessert. It is a reasonably priced recipe for fans of Chinese food. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Heat the oven to 425F. Season the chicken breasts with salt and pepper. Roast on a rack set in a rimmed baking sheet or roasting pan until an instant-read thermometer inserted in the thickest part of a breast registers 165F, 40 to 45 minutes.

Ingredients you will need

Chicken Breast

Salt And Pepper

Equipment you will use

Baking Sheet

Roasting Pan

Kitchen Thermometer

Oven

Let cool.

Remove and discard the skin and then shred the meat. Reduce the oven temperature to 375F. Stack the wonton wrappers on a cutting board and cut them into 1/2-inch-wide strips. Line a baking sheet with foil and spray lightly with cooking spray. Separate the strips, lay them on the baking sheet, and mist them lightly with the cooking spray.

Ingredients you will need

Wonton Wrappers

Cooking Spray

Meat

Equipment you will use

Cutting Board

Baking Sheet

Aluminum Foil

Oven

Sprinkle lightly with salt. Scrunch each strip to give it a wavy shape, if you like.

Ingredients you will need

Salt

Bake at 375F until golden, 7 to 9 minutes. Reduce the oven heat to 350F.

Equipment you will use

Oven

Spread the sliced almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Bring a medium saucepan of salted water to a boil. Have a bowl of ice water ready. Boil the snow peas just until bright green but still crisp, about 20 seconds.

Ingredients you will need

Sliced Almonds

Water

Snow Peas

Spread

Toast

Equipment you will use

Baking Sheet

Sauce Pan

Bowl

Oven

Drain and transfer to the ice water to stop the cooking.

Ingredients you will need

Water

Drain.

Put the sesame seeds in a dry skillet and shake or stir over medium heat until light golden brown, 3 to 4 minutes.

Ingredients you will need

Sesame Seeds

Shake

Equipment you will use

Frying Pan

Remove them from the hot pan to prevent overcooking. Make the dressing and assemble the salad: In a medium bowl, combine the vinegar, tamari, sweet chile sauce, garlic, ginger, salt, hot chile sauce, and pepper. Gradually whisk in the peanut and sesame oils. In a large bowl, toss the cabbage, romaine, and snow peas. In another bowl, toss the chicken and scallions with 1/4 cup of the dressing.

Ingredients you will need

Green Onions