Chinese Chicken Salad

Name: Chinese Chicken Salad
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 1 serving
Cuisine: American
Ingredients: 120 g skinless boneless chicken breast; 80 g romaine lettuce; 70 g napa cabbage; 30 g carrot; 1 spring onion; 5 g fresh coriander; 40 g mandarin orange segments; 4 wonton wrappers; 10 g flaked almonds; 400 ml vegetable oil; 1 tbsp rice vinegar; 2 tsp soy sauce; 1 tsp toasted sesame oil; 2 tsp vegetable oil; 1 tsp caster sugar; 1 tsp fresh ginger; 1 tsp toasted sesame seeds; 0.25 tsp salt

The Californian deli classic: poached shredded chicken tossed with crisp romaine and napa cabbage, carrot and mandarin, showered with crunchy fried wonton strips and toasted almonds, in a rice vinegar and sesame dressing.

Snacks Lunch & dinner 25g+ protein

36 min20 prep · 16 cookEasy799 kcalper serving

Method

Put 120 g of chicken breast in a small saucepan, cover with cold water by 2 cm and add 0.25 tsp of salt. Bring barely to a simmer, then cover, cut the heat to the lowest setting and poach 12 minutes, until the thickest part is opaque throughout. Lift out, cool 10 minutes, then tear or shred along the grain into finger-thick strips.
Stack the 4 wonton wrappers and cut them into 5 mm strips. Heat the vegetable oil for deep-frying in a small deep pan to 180C, then fry the strips in two handfuls, stirring with chopsticks, for 30-45 seconds each batch until pale gold and stiff. Lift onto kitchen paper; they crisp further as they cool.
Toast 10 g of flaked almonds in a dry frying pan over medium heat, shaking often, for 2-3 minutes until sandy gold and fragrant. Tip straight onto a cold plate so they stop cooking.