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This salad is so full of incredible flavor and texture, making it so satisfying. In fact, the very first time I made this, I said “I’m having one of the best salads I’ve ever made! I have to publish this recipe!”

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Chopped Chinese Chicken Salad

Ingredients

Dressing:

Mandarin juice from 11 oz can
1/4 cup olive oil
1/4 cup sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce
3 cubes frozen garlic
2 cubes frozen ginger

Grilled chicken:

1 1/2 lb chicken cutlets, butterflied
3 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

Salad:

4-8 oz kale, cut in thin strips (see note)
1 cup shredded carrot
1 cup shredded purple cabbage
2 Persian cucumbers, cut into matchsticks
1 can (11 oz) mandarin oranges in light syrup, syrup reserved
1/2 cup honey glazed peanuts
1/2 cup chow mein noodles

Instructions

Prepare dressing: combine all ingredients in a small container. Shake to combine.
Prepare chicken: Preheat oven to 400. Line a baking sheet with parchment paper; set aside.
Plane all ingredients in a ziplock bag and move around to fully coat everything. Lay chicken cutlets on prepared baking sheet. Bake 8-10 minutes per side, until cooked through; set aside to cool.
Place kale, carrot, cabbage, and cucumbers in a salad bowl. Add dressing and toss to coat fully; let sit for 10-15 minutes.
Slice chicken into long, thin strips.
Just before serving, add mandarin oranges, chicken syrup, peanuts and chow mein noodles to the bowl. Toss gently to distribute everything.

Notes

Plan ahead: dressing can be prepared ahead and stored in the fridge for 2 weeks. Chicken can be prepared 2-3 days ahead of time. Salad should be assembled fresh.

Note: the dressing makes more than you need for this salad. Save it in your fridge to dress a slaw, another salad, or even an Asian noodle dish.

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