Chinese Barbecued Chicken Salad
This is Cardwell restaurant's original recipe. Broccoli and daikon radish sprouts were later added. Both colorful additions.
Serves: 2½ cups
- 12 wonton sheets
- Vegetable oil for frying
- 4 chicken breast halves (about 6-7 oz. each)
- 4 cups iceberg lettuce, shredded
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded (or use slaw mix for the cabbages)
- 2 large carrots, grated
- (Later versions of this recipe also add slightly cooked broccoli and daikon radish sprouts)
- 1½ cups Peanut Dressing (see recipe below)
- 2 tsp. sesame seeds
- ¼ cup roasted peanuts
- Peanut Dressing
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- ¼ cup vegetable oil
- ¼ cup dark sesame oil (I use less)
- ¼ cup granulated sugar
- ¼ cup hoisin sauce
- 1 tsp. chili garlic sauce
- 1 Tbs. fresh ginger, minced
- ¾ cup, smooth peanut butter, divided
- ¼ cup fresh mint leaves, minced
- 1 tsp. fresh cilantro, minced (optional)
- Cut wonton sheets into strips 14" wide. Deep-fry or pan-fry in vegetable oil until golden and crisp. Drain on paper towels. (You can make the fried wontons up to one day in advance.)
- Grill or broil chicken breasts about 8 minutes a side. Cut into strips and set aside. For even more flavorful chicken, shellac pieces with Char Siu (Chinese Barbecue Sauce) before frying for several minutes on each side.
- Combine all salad ingredients. Top with wonton skins, daikon radish sprouts, sesame seeds, and roasted peanuts. Combine gently with Peanut Dressing. Or set out items and let people compose and dress their own salad,
- Peanut Dressing
- Combine soy sauce, vinegar, oils, sugar, hoisin sauce, chili sauce and ginger. Put half the peanut butter into a food processor (or use an immersion blender) and combine with half the liquid. Combine the two batches. Stir in mint and cilantro (if using). If dressing is too thick, add water or chicken broth.
- Leftover dressing can be refrigerated.