Until recently, I had three recipes for Chinese Chicken Salad. All of them were good, but none of them were great. I wanted one that was good enough to be served in a restaurant, so I decided to develop my own. Two of the recipes I had called for a package of broken-up ramen noodles (i.e. Top Ramen), and I knew there was no way that would be served in a restaurant, so I decided to cut wonton wraps into strips and fry them. That alone made a huge difference, but I also added some other ingredients like mandarin oranges, toasted almonds, and toasted sesame seeds. I picked out a great marinade for the chicken and came up with a good-tasting dressing to top it all off. The result was a Chinese Chicken Salad that I definitely feel is good enough to be served in a restaurant, and I think you will, too.
You’re going to need chicken tenders, Kikkoman Teriyaki Marinade, wonton wraps, sliced almonds, sesame seeds, two kinds of lettuce, green onions, mandarin oranges, and several ingredients for the homemade dressing. If you can’t find the wonton wraps in your grocery store, I suggest asking somebody who works there. I had to do that because in my store they keep them hidden in the produce department next to the mushrooms!
Marinate the chicken in Kikkoman Teriyaki Marinade in an 8×8 baking dish for about two hours in the refrigerator. Turn the chicken over after about an hour to ensure that it’s evenly coated. Place the mandarin oranges in the refrigerator to chill them. Mix the dressing ingredients and place in the refrigerator. Without draining the marinade, bake the chicken at 350 for 45 minutes. Meanwhile, cut the wonton wraps into strips.
Fry them, in batches, until they are light golden brown. Drain on paper towels.
Lightly toast the almonds and the sesame seeds by putting them in a 300-degree oven for 5 minutes.
Tear up the lettuces, but if your lettuce heads are on the large side, don’t use all of it or there won’t be enough dressing on the salad.
Slice the green onions, and when the chicken is done cooking, cut it into bite-sized pieces.
Drain the mandarin oranges, and put all of the ingredients in a large bowl. Toss with the dressing just before serving.
Your family will love it!
Recipe by: Winner Dinners
Serves 8
1-1/2 pounds chicken tenders or chicken breasts
1 10-ounce bottle Kikkoman Teriyaki Marinade and Sauce
20 wonton wraps, cut into strips
oil for frying wontons
1 cup sliced almonds, lightly toasted
1 ounce sesame seeds, lightly toasted
1 medium head green lettuce
1 medium head iceberg lettuce
1 bunch green onions, sliced
2 15-ounce cans mandarin oranges, chilled and drained
DRESSING:
1/2 cup oil
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon sesame oil
4 teaspoons soy sauce
2 tablespoons freshly grated ginger
1/2 teaspoon salt
1/2 teaspoon pepper
Marinate the chicken in Kikkoman Teriyaki Marinade in an 8×8 baking dish for about two hours in the refrigerator. Turn the chicken over after about an hour to ensure that it’s evenly coated. Place the mandarin oranges in the refrigerator to chill them. Mix the dressing ingredients and place in the refrigerator. Without draining the marinade, bake the chicken at 350 for 45 minutes. Meanwhile, cut the wonton wraps into strips and fry them, in batches, until they are light golden brown. Drain on paper towels. Lightly toast the almonds and the sesame seeds by putting them in a 300-degree oven for 5 minutes. Tear up the lettuces, but if your lettuce heads are on the large side, don’t use all of it or there won’t be enough dressing on the salad. Slice the green onions, and when the chicken is done cooking, cut it into bite-sized pieces. Drain the mandarin oranges. Put all of the ingredients in a large bowl, and toss with the dressing just before serving.
