Petitchef

Chinese chicken salad with ginger vinaigrette

Starter
2 servings
15 min
15 min
Very Easy
Not too filling and not too light. It is just right.

Ingredients

Number of serving: 2
1 large chicken breast


pepper



additional spices

1/2 head iceberg or romaine lettuce

1 carrot

1/2 chopped fresh parsley

1 medium cucumber


Ginger Vinaigrette:

1/2 tsp grated fresh ginger

1 tsp sugar

1 Tbsp rice wine vinegar

2 Tbsp Vegetable oil

1 Tbsp Olive Oil

1 tsp sesame seeds

salt to season


Wonton Strips:

8 wonton sheets

canola or peanut oil, if pan-frying

Olive oil, if baking

salt

Preparation

  • Preheat your oven to 400 degrees F. Lightly rub the chicken with a little olive oil and season the with salt, pepper and paprika. you may use your own rub or seasonings.
  • Place on an ungreased baking sheet and bake for roughly 25 minutes until chicken is cooked through.
  • When cooked remove from the oven and cover with foil. Let it sit for 5 minutes to let the juices redistribute. Cut or shred into pieces before mixing salad together.
  • At the same time while the chicken in baking, you can make the wonton strips. Cut them into 1/2-inch strips.
  • If pan-frying, coat the bottom of skillet with a good drizzle of oil (1/4-inch deep) on a med to high heat. When the oil is really hot drop in strip for 5-10 sec, flip if needed then place on a paper towel to drain off excess oil. Season with a little salt.
  • If baking, lightly grease a baking sheet, layout the strip and brush or drizzle some olive oil and sprinkle a little salt over the strips. Bake for 3-5 minutes on a 400 degrees F oven. Or 2-3 in the broiler.
  • For the vinaigrette, whisk all the ingredients together in a bowl. Set aside.

Photos

Chinese Chicken Salad with Ginger Vinaigrette, photo 1
Chinese Chicken Salad with Ginger Vinaigrette, photo 2
Chinese Chicken Salad with Ginger Vinaigrette, photo 3
Chinese Chicken Salad with Ginger Vinaigrette, photo 4

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