Chinese Chicken Salad with Crispy Noodles and Sesame-Plum Dressing
A vibrant composed salad featuring tender poached chicken, crisp lettuces, mandarin oranges, and crunchy elements including toasted almonds, rice noodles, and wonton strips. Tossed with sesame-plum dressing, this restaurant-style salad balances fresh vegetables with textural contrast and bright citrus notes. Perfect for lunch or light dinner, serve immediately for maximum crunch.
Ingredients
- 1 oz green onions, finely chopped
- 4 oz chicken breast, poached and sliced thin
- 8 mandarin orange segments, fresh
- 4 oz iceberg lettuce, cored and chopped
- 2 oz bean sprouts, fresh
- 2 oz crispy rice noodles, store-bought
- 2 oz slivered almonds, Blue Diamond or similar
- 2 oz red cabbage, thinly sliced
- 1 snow pea, sliced thinly
- 2 oz romaine lettuce, cored and chopped
- 1 tsp sesame seeds, black and white mixed
- 4 oz sesame-plum dressing, store-boughtginger vinaigrette1:1dairy-free
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- 2 oz wonton strips, crispy
Instructions
- 1
Finely chop green onions and set aside.
- 2
Slice poached chicken into thin strips.
- 3
Drain and separate mandarin orange segments.
- 4
Chop iceberg and romaine lettuces into bite-sized pieces.
- 5
Thinly slice red cabbage and snow peas.
- 6
Combine lettuce, green onions, bean sprouts, red cabbage, snow peas, and mandarin oranges in a large bowl and toss gently.
- 7
Add chicken to the bowl and toss gently to distribute evenly.
- 8
Toast slivered almonds and sesame seeds in a small pan over medium heat until golden brown, then cool.
- 9
Top salad with toasted almonds, sesame seeds, crispy rice noodles, and wonton strips.
- 10
Stir sesame-plum dressing and drizzle over salad, tossing to coat evenly.
- 11
Serve immediately.
Tips
Toast almonds and sesame seeds just before assembly to preserve crispness, as they absorb moisture quickly in dressing.
Add crispy elements (noodles, wonton strips, almonds) on top just before serving to prevent sogginess.
Good to Know
Assemble components separately. Store lettuce mix and chicken in airtight containers up to 2 days. Keep dressing separate. Do not combine until ready to serve.
Prep and chop all vegetables up to 8 hours ahead. Toast almonds and sesame seeds up to 4 hours prior. Store crispy elements in airtight containers to maintain texture.
Serve immediately after tossing with dressing to maintain crispness of lettuce, noodles, and wonton strips.
Common Mistakes
Do not dress the salad until just before serving to avoid wilted lettuce and soggy crispy elements.
Do not toast nuts and seeds too far in advance as they absorb ambient moisture and lose crispness.
Substitutions
Dairy-Free Swaps
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General Alternatives
FAQ
Can I make this salad ahead of time?
Prep vegetables up to 8 hours ahead in separate containers. Toast nuts and seeds no more than 4 hours before serving. Assemble and dress only immediately before eating to preserve crunch and texture.
What if I can't find sesame-plum dressing?
Substitute with ginger-sesame vinaigrette, Asian-style dressing, or make your own by combining sesame oil, rice vinegar, soy sauce, and plum sauce. Adjust sweetness and acidity to taste.
Can I freeze components or leftovers?
Do not freeze assembled salad. Lettuce and crispy elements will become mushy when thawed. Raw vegetables can be frozen 1-2 days if absolutely necessary but quality diminishes significantly.