Crunchy Sesame Ginger Chicken Salad
A deeply flavorful, incredibly crunchy salad featuring rotisserie chicken, toasted quinoa, and golden wonton strips. It's a satisfying full meal that stays crisp and vibrant.
Ingredients
Crunchy Toppings
- 2 tablespoons neutral oil Canola or avocado oil
- 1/2 cup cooked quinoa Must be completely pre-cooked and fully cooled
- 1 cup vegetable oil Reserved for frying wonton strips
- 6 sheets wonton wrappers Sliced into thin, even strips
- 3 tablespoons sliced almonds Unsalted, lightly toasted
Salad Base
- 3 cups green cabbage Finely shredded
- 3 cups romaine lettuce Finely shredded, washed and dried
- 2 1/2 cups rotisserie chicken Shredded into bite-sized pieces
- 1/4 cup radishes Cut into thin matchsticks
- 1/2 medium avocado Sliced right before serving
- 1/2 recipe sesame ginger dressing Homemade or store-bought
Instructions
- Make the Fried Wonton Strips: Heat 1 cup vegetable oil in a tall-sided pot to 325 degrees Fahrenheit. Fry wonton strips in small batches for 1-2 minutes until light golden. Transfer to a paper towel-lined plate and season with sea salt immediately.
- Toast the Quinoa: Heat 2 tablespoons neutral oil in a skillet over medium-low heat. Add cooked, cooled quinoa in an even layer with a pinch of salt. Let sit undisturbed for 2 minutes, then stir frequently for 3-4 minutes until golden and crunchy. Let cool completely.
- Prep the Vegetables: Shred the cabbage and romaine into thin ribbons. Ensure greens are completely dry. Slice radishes into matchsticks and shred the chicken. Slice the avocado just before assembly.
- Assemble: In a large bowl, toss the cabbage, romaine, and chicken with two-thirds of the dressing. Top with radishes, almonds, quinoa, and wonton strips. Fan avocado slices on the edge, drizzle with remaining dressing, and serve immediately.
Notes
To meal prep: Store quinoa and wontons at room temperature in airtight containers. Keep shredded greens in a zip-lock bag with a paper towel. Keep dressing and chicken refrigerated separately. Assemble fresh to maintain the crunch.