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Mom's Chinese Chicken Salad

Course: Appetizer, Lunch, Main Course, Salad
Cuisine: Asian, Chinese
Keyword: asian salad, chinese chicken salad, salad
Servings: 4

Ingredients

For Salad

  • 1.25 lb Chicken Breast or raw chicken tenders
  • 1 tsp Furikake optional
  • 1/2 tsp Diamond Crystal Kosher Salt
  • 1/4 tsp Black Pepper
  • 6 cups Hearts of Romaine Lettuce
  • 3 Persian Cucumbers
  • 1/2 can Baby Corn
  • 1 Mandarin Orange
  • Crispy Fried Wontons for topping
  • Crispy Fried Onions for topping

For Salad Dressing

  • 3.5 tbsp Rice Vinegar
  • 3.5 tbsp Sesame Oil
  • 1 tbsp Vegetable Oil
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  • Preheat air fryer to 400 degrees for 5 minutes. Meanwhile, rinse and pat dry chicken breast. If chicken breast is thick, tenderize on both sides until thinned out.
  • Season chicken breast with salt, pepper, and Furikake (if using).
  • Add chicken to air fryer and cook at 380 degrees for 12 minutes, shaking halfway through.
  • While chicken is in the air fryer, prepare salad ingredients. Add lettuce greens to a large bowl, slice cucumbers, and chop baby corn. Toss to combine.
  • Peel and slice mandarin oranges and set aside.
  • To make the dressing, add all ingredients to a small bowl and vigorously whisk until well-combined. Adjust ingredients to taste preference. Then, set aside.
  • Once chicken is cooked, remove from air fryer and place on a cutting board. To shred, use two forks and pull from the center outwards until shreds are in bite-size pieces.
  • Add shredded chicken to salad along with fried onions and crispy wonton strips.
  • Drizzle in salad dressing and toss salad ingredients to combine and coat evenly.
  • Serve salad on a plate with mandarin orange slices on the side.

Notes

Bon Appétit!