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Chinese Chicken Salad


Chinese Chicken Salad

Celebrity chef and cookbook author Katie Chin whips up an easy, healthy, and quick Chinese chicken salad with a delicious ginger, garlic dressing.
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Chinese Chicken Salad 

Katie Chin 


Ingredients (Salad): 

‘Q as pap 6 cups romaine lettuce, torn into bite-sized pieces 

1/4 head red cabbage, shredded (about 2 cups)  

1 large carrot, shredded (about 2 cups)  

2 scallions, trimmed and thinly sliced, greens included 

½ cup sliced almonds plus more for garnish  

1 (11-ounce) can Mandarin oranges in water, drained  

2 cups shredded store-bought rotisserie chicken 

½ cup fried wonton strips plus more for garnish  

2 tablespoons toasted sesame seeds plus more for garnish  


Ingredients (Dressing): 

1/3 cup unseasoned rice wine vinegar  

1 teaspoon minced garlic  

1 teaspoon minced fresh ginger 

2 tablespoons canola oil  

2 tablespoons brown sugar  

1 1/2 teaspoons chili garlic sauce or Sriracha sauce (optional) 



1. Make the dressing: Whisk all the dressing ingredients until combined.  
2. In a large bowl, combine the romaine lettuce, red cabbage, carrot, scallions, sliced almonds, Mandarin oranges, shredded chicken, wonton strips, and sesame seeds. Garnish with more almonds and sesame seeds. 

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