Chinese Crispy Chicken Salad with Sesame Ginger Vinaigrette
This salad has it all: Tyson Crispy Chicken Strips, fresh veggies, sweet mandarins, topped with crunchy chow mein noodles, and a simple sesame ginger vinaigrette dressing that ties everything all together with a variety of flavors and textures.
Ingredients
Salad
- 12 ounces Tyson Crispy Chicken Strips half a bag
- 3 cups romaine chopped
- 3 cups spring mix
- 2 cups broccoli slaw mix julienned broccoli, red cabbage and carrots
- 3/4 cup mandarins drained
- 3/4 cup chow mein noodles
- 1/4 cup toasted almond slivers
- green onions diced, optional
- red pepper julienned, optional
- snow peas optional
- sesame seeds optional
Sesame Ginger Vinaigrette
- 1/2 cup avocado or vegetable oil
- 1/4 cup rice vinegar
- 3 Tbsp soy sauce can substitute with liquid aminos
- 3 cloves garlic minced
- 2 inches ginger peeled and grated (grate into bowl and also add the juice)
- 2 Tbsp honey can also use agave or 1 Tbsp of sugar
- 1/2 Tbsp sesame oil may use more or less for desired taste
Instructions
Salad and Chicken
- Bake or microwave chicken strips according to directions on package.
- While chicken is cooking, begin to make your ginger sesame vinaigrette (recipe below). After dressing is made, mix romaine, spring mix, slaw mix, red pepper, snow peas, green onions, almonds, and chow mein noodles in large bowl.
- When chicken is done, plate individual salads and top with chicken strips. Garnish with mandarins and sesame seeds. Add dressing as desired.
Sesame Ginger Vinaigrette
- Add all ingredients together and mix well.
Notes
Everything can be mixed together in one large bowl, but I prefer to keep the chicken, mandarins and dressing separate to keep salad more fresh and crispy until serving time.
If able, prepare dressing ahead of time to allow flavors to fully develop. There are also many sesame ginger dressings that can be purchased pre-made to save more time and make preparation easier.
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