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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.
Yield: 4 servings
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
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
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