I’m not much of a salad eater, but if there’s one type of salad I can always go for it’s a Chinese Chicken Salad with Mandarins. I just love the combination of sweet and sour from Asian dressing and mandarins plus the crunch of the won tons paired with the fresh greens. The original recipe doesn’t call for mandarins, but we think this salad just isn’t the same without ’em!
Recipe from: Elaine Johnson at Sunset
- 1/4 cup sesame seeds
- 2 tablespoons peanut or vegetable oil
- 10 won ton wrappers (3 1/2 in. square), each cut into 4 triangles
- 1 qt. loosely packed baby or bite-size pieces mizuna (or mixed Asian greens from SLO Veg)
- 1 qt. mustard greens
- 1/2 pound (about 2) baby bok choy, ends trimmed, thinly sliced crosswise on a diagonal
- 1 cup English cucumber matchsticks (from about 1/2 cucumber)
- 1 cup loosely packed cilantro sprigs
- 2 large green onions, cut into 3-in. slivers
- 6 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons toasted sesame oil
- 1 1/2 teaspoons sugar
- 2 teaspoons Asian chili oil
- 3 cups shredded cooked chicken
- SLO VEG suggests adding about 1 cup of mandarin slices
For full recipe click here.
*The featured image is a stock photo meant to represent this dish.