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Greatest plates · Salad
Asian Chicken Salad with Chili Crisp Dressing
Crisp napa cabbage and tender chicken tossed with cucumber, mandarin and toasted almonds, with baked wonton pieces through it for crunch. A chilli crisp dressing made in the pan brings it together.
Serves 4Prep 20 minCook 15 minSaladChicken
Containsgluten · nuts · sesame
Inspired by a recipe from Skinnytaste ↗
Protein 31%Carbs 23%Fat 46%
About 410 kcal a serve — 32 g protein, 24 g carbs, 21 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
PreheatPreheat the oven to 160°C (325°F) and line a baking sheet with parchment.
Bake the wonton chips
CrispLay the wonton wrappers on the parchment-lined baking sheet and spray with oil spray. Bake until golden and crisp, 10-12 minutes. Set aside to cool, then crumble.
On the trayBake →
10-12 min · 160°C
Start the chili crisp
Mix allIn a small heat-safe bowl, combine the red pepper flakes, sesame seeds and dried minced garlic.
In the bowlCombine →
Bloom the oil
SizzleHeat the sesame oil in a small frying pan over medium heat until hot and aromatic, 1-2 minutes. Pour it over the chilli flake mixture in the bowl.
Into the panHeat oil →
1-2 min
Finish the dressing
CoolOnce the seeds stop sizzling, stir in the rice vinegar, honey and salt. Set aside to cool.
In the bowlWhisk →
Layer the salad
AssembleIn a large bowl or 4 individual bowls, add the Napa cabbage, then top with the chicken, cucumber, spring onion, mandarin slices and avocado.
In the bowlLayer →
Top and dress
On topScatter the toasted slivered almonds and crushed wontons over the top, then drizzle with the chili crisp vinaigrette and serve.
In the bowlTop & dress →
Cook's noteKeep the dressing, avocado and wontons separate until serving or the wontons go soft. The dressing is worth doubling.
Estimated per serve
410 kcal · 32 g protein · 24 g carbs · 21 g fatestimates, within ~10%
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