Crunchy Chinese Chicken Salad with Wonton Chips (Recipe 35 of 125)

I have a favorite Asian chicken recipe and it's hard for me to not compare any new on to it. This one compares very well. 

This recipe was refreshing and super easy to make. I didn't make my own wonton chips. I mean why when you can buy them. 

The Sister-In-Law was over and enjoyed this salad. It's one of those recipes that simply satisfied. All the flavors came together real nicely. 

This on is a keeper for me for sure. 

Crunchy Chinese Chicken Salad with Wonton Chips
Recipe from MyRecipes

Serves 4

Dressing:

1/4 c canola oil

1/4  c fresh lime juice

3 T dark sesame oil

2 T creamy peanut butter

2 T brown sugar

1/2 tsp kosher salt

2 green onions, cut into 2-inch pieces

1 garlic clove, peeled

Chicken:

2 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 T grated peeled fresh ginger

2 garlic cloves, minced

1/4 c finely chopped green onions (about 2 onions)

Cooking spray

Chips:

6 wonton wrappers

1/4 tsp kosher salt

Remaining ingredients:

2 c thinly sliced napa (Chinese) cabbage

1 c thinly sliced red cabbage

2 c thinly sliced romaine lettuce

1 c matchstick-cut carrots

1/2 c coarsely chopped whole natural almonds, toasted

1/3 c thinly sliced green onions (about 3 onions)

To prepare dressing, place first 8 ingredients in a blender; process until smooth. Cover and chill up to 3 days.

Preheat oven to 350°.

To prepare chicken, sprinkle with salt and pepper; rub ginger, garlic, and 1/4 cup green onions over chicken. Place in an 11 x 7–inch baking dish coated with cooking spray. Bake at 350° for 26 to 28 minutes or until chicken is done. Cool slightly, and cut crosswise into 1/4-inch slices.

 Preheat broiler.

To prepare chips, stack wonton wrappers. Cut wrappers diagonally into quarters to form triangles; place in a single layer on a large baking sheet. Coat quarters with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Broil 30 seconds to 1 minute or until browned. (Watch closely to prevent burning.)

Place chicken, cabbages, and remaining ingredients in a large bowl. Drizzle with dressing; toss gently. Divide salad evenly among 6 plates. Serve with chips.

Tips: For quick and easy prep, place the cabbage and veggies in a bowl and make the dressing in the morning. Then, cook the chicken and chips right before dinner. If you're in a pinch, you can use leftover shredded chicken from Simplest Roast Chicken Ever. If you'd like to make this salad completely gluten free, simply omit the wonton chips.