📝 About This Recipe
This vibrant salad is a masterclass in texture, blending succulent poached chicken with a rainbow of crisp vegetables and a deeply savory sesame-ginger dressing. While it rose to fame in 1960s California fusion cuisine, our version honors those roots with authentic aromatics and the addictive snap of fried wonton skins. It is the perfect balance of sweet, salty, and acidic, making it a refreshing yet protein-packed meal that never feels like a compromise.
🥗 Ingredients
The Chicken & Poaching Liquid
- 1.5 pounds Chicken Breast (boneless and skinless)
- 1 inch Ginger (sliced into coins)
- 1 piece Star Anise (whole)
- 2 stalks Green Onion (smashed)
Toasted Sesame Ginger Dressing
- 1/4 cup Rice Vinegar (unseasoned)
- 3 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Toasted Sesame Oil (high quality)
- 2 tablespoons Honey (or agave nectar)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 1 clove Garlic (minced very fine)
- 1/3 cup Neutral Oil (grapeseed or canola)
Salad Base & Crunch
- 4 cups Napa Cabbage (finely shredded)
- 2 cups Red Cabbage (finely shredded for color)
- 1 cup Carrots (julienned or matchstick cut)
- 1 can Mandarin Oranges (drained, or 2 fresh clementines)
- 10-12 sheets Wonton Wrappers (sliced into thin strips and fried)
- 1/2 cup Sliced Almonds (toasted)
- 1/2 cup Cilantro (roughly chopped)
- 1 tablespoon Black Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Place the chicken breasts in a medium pot and cover with water by at least an inch. Add the ginger coins, star anise, and smashed green onions.
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2
Bring the water to a bare simmer over medium-high heat. Once simmering, reduce heat to low, cover, and cook for 12-15 minutes until the internal temperature reaches 165°F (74°C).
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3
Remove the chicken from the liquid and let it rest until cool enough to handle. Using two forks or your fingers, shred the chicken into bite-sized strips and set aside.
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4
While the chicken cooks, prepare the dressing. In a medium bowl or mason jar, whisk together the rice vinegar, soy sauce, honey, grated ginger, and minced garlic.
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5
Slowly drizzle in the neutral oil and sesame oil while whisking constantly to create a smooth, emulsified dressing. Season with a pinch of black pepper.
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6
Heat 1/2 inch of neutral oil in a small skillet over medium-high heat. Fry the wonton strips in batches for 30-60 seconds until golden brown. Drain on paper towels.
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7
In a dry pan over medium heat, lightly toast the sliced almonds for 2-3 minutes until fragrant and pale gold. Watch closely as they burn quickly!
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8
In a very large mixing bowl, combine the shredded napa cabbage, red cabbage, and julienned carrots. Toss them together to distribute the colors evenly.
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9
Add the shredded chicken and half of the chopped cilantro to the cabbage mixture.
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10
Pour about 3/4 of the dressing over the salad and toss thoroughly, ensuring every leaf is lightly coated.
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11
Gently fold in the mandarin orange segments and the toasted almonds, being careful not to break the oranges.
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12
Transfer the salad to a large serving platter or individual bowls. Top generously with the fried wonton strips, the remaining cilantro, and a sprinkle of black sesame seeds.
💡 Chef's Tips
For the best texture, shred the cabbage as thinly as possible using a sharp chef's knife or a mandoline. If you are short on time, a store-bought rotisserie chicken works beautifully as a substitute for poached chicken. Keep the fried wonton strips and dressing separate until the very last moment to prevent the salad from becoming soggy. To make it spicier, add a teaspoon of chili crisp or sriracha to the dressing. Always toast your nuts; it releases essential oils that significantly improve the depth of flavor.
🍽️ Serving Suggestions
Pair with a chilled, crisp Riesling or a dry Rosé to complement the ginger and citrus notes. Serve alongside hot steamed edamame finished with flaky sea salt. For a complete meal, offer a side of warm vegetable spring rolls. A pot of hot Jasmine or Oolong tea makes for a traditional and digestive-friendly accompaniment. Serve in chilled bowls to keep the cabbage exceptionally crisp during a summer lunch.