Crunchy Chinese Chicken Salad with Wonton Chips


1/4 cup canola oil
1/4 cup fresh lime juice
3 tablespoons dark sesame oil
2 tablespoons creamy peanut butter
2 tablespoons brown sugar
1/2 teaspoon kosher salt
2 green onions, cut into 2-inch pieces
1 garlic clove, peeled

2 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/4 cup finely chopped green onions (about 2 onions)
Cooking spray

6 wonton wrappers
1/4 teaspoon kosher salt
Remaining ingredients:
2 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced red cabbage
2 cups thinly sliced romaine lettuce
1 cup matchstick-cut carrots
1/2 cup coarsely chopped whole natural almonds, toasted
1/3 cup thinly sliced green onions (about 3 onions)


To prepare dressing, place first 8 ingredients in a blender; process until smooth. Cover and chill up to 3 days.
Preheat oven to 350°.
To prepare chicken, sprinkle with salt and pepper; rub ginger, garlic, and 1/4 cup green onions over chicken. Place in an 11 x 7–inch baking dish coated with cooking spray. Bake at 350° for 26 to 28 minutes or until chicken is done. Cool slightly, and cut crosswise into 1/4-inch slices.
Preheat broiler.
To prepare chips, stack wonton wrappers. Cut wrappers diagonally into quarters to form triangles; place in a single layer on a large baking sheet. Coat quarters with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Broil 30 seconds to 1 minute or until browned. (Watch closely to prevent burning.)
Place chicken, cabbages, and remaining ingredients in a large bowl. Drizzle with dressing; toss gently. Divide salad evenly among 6 plates. Serve with chips.
Tips: For quick and easy prep, place the cabbage and veggies in a bowl and make the dressing in the morning. Then, cook the chicken and chips right before dinner. If you’re in a pinch, you can use leftover shredded chicken from Simplest Roast Chicken Ever. If you’d like to make this salad completely gluten free, simply omit the wonton chips.

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