Recreate this popular American restaurant entree salad at home, loaded with crunchy vegetables and a few Asian pantry ingredients. Don't miss the recipe notes for inspiration in customizing your salad!
Course Lunch, Salad
Keyword asian chicken salad recipe, chinese chicken salad, mandarin orange chicken salad
In a large bowl, toss together all of the salad ingredients, except for the almonds and orange segments. (These are delicate and will be added just before serving.) Set aside while you make the vinaigrette.
Make the Vinaigrette and Serve
In a bowl, whisk together plum sauce, ginger, garlic, vinegar, soy sauce, and sesame oil. Add canola oil in a steady stream, whisking until combined and dressing is emulsified. Season to taste with salt and ground white pepper.
Alternatively, you can add all of the ingredients to a mason jar, cover tightly, and shake until combined.
Add enough of the vinaigrette to the salad to coat. Add sliced almonds and mandarin orange segments and gently toss to combine. Mound the salad onto a large serving plate and top with wonton strips. Drizzle with any remaining dressing table-side. Serve immediately.
Replace the iceberg lettuce with shredded Napa cabbage.
Swap the snow peas for 1/2 cup thinly-sliced red bell pepper or bean sprouts.
For a spicy vinaigrette, whisk in Sriracha, to taste.
Sprinkle the top of the salad with toasted sesame seeds before serving.
To Poach Chicken Breasts:
Place 2 boneless, skinless chicken breasts in a pot (in a single layer, if you can). Sprinkle with 1/2 teaspoon kosher salt.
Add about 1 teaspoon whole peppercorns and some aromatics, such as a garlic, a few sprigs of your favorite fresh herbs, and a dried bay leaf.
Add water to cover the chicken by 1 inch. Bring to a low boil over medium heat, cover, and reduce heat to maintain a simmer.
Cook until the chicken breasts register 165 degrees F at the thickest portion. This will take anywhere from 5-14 minutes, depending on the size of the chicken breasts.
Store poached chicken breasts, covered or wrapped in plastic wrap, in the refrigerator for up to 3-4 days.