<p>Ginger, soy sauce, diced prunes, and five-spice seasoning come together seamlessly for an update on a classic Chinese chicken salad. Make it gluten-free by leaving out the wonton strips and opting for tamari instead of soy sauce.</p>
<p>Ginger, soy sauce, diced prunes, and five-spice seasoning come together seamlessly for an update on a classic Chinese chicken salad. Make it gluten-free by leaving out the wonton strips and opting for tamari instead of soy sauce.</p>
Ingredients

Dressing

    60 ml / 1/4 cup sweet chili sauce
    45 ml / 3 tablespoons vegetable oil
    30 ml / 2 tablespoons soy sauce
    30 ml / 2 tablespoons sesame oil
    1 g / 1/2 teaspoon ground ginger

Salad

    454 g / 1pound boneless skinless chicken breasts
    15 ml / 1 tablespoon vegetable oil
    2 g / 1 teaspoon Chinese Five Spice Powder
    2 g / 1/2 teaspoon garlic salt
    180 g / 3 cups shredded green cabbage
    180 g / 3 cups shredded purple cabbage
    280 g / 2 cups shredded carrots
    70 g / 1/2 cup Diced Dried Plums
    3 green onions, sliced, white and green parts
    A handful of crispy wonton strips
    Fresh cilantro leaves

Print Recipe

Instructions

    To make the dressing, stir together all dressing ingredients in a small bowl; cover and chill until ready to serve.

    To make the salad, preheat a grill or have ready a plancha or grill pan. Cut the chicken breasts in half horizontally to make thin pieces. Coat with oil and season both sides with five-spice powder and garlic salt. Grill over medium heat for 5 minutes on each side or until nicely charred and cooked through. Chill for 1 hour.

    Cut the chicken into bite-size strips and place in a bowl with 1/3 of the dressing. Mix until the chicken is evenly coated.

    Place cabbage, carrots, prunes and green onions in a large bowl and mix with the remaining dressing. Divide the salad among 4 large serving bowls and top with equal amounts of chicken and wonton strips

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