Asian Sesame Chicken Salad Recipe

5 3 3
Asian Sesame Chicken Salad Recipe
Asian Sesame Chicken Salad Recipe photo by Taste of Home
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Asian Sesame Chicken Salad Recipe

Read Reviews
5 3 3
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When my friends and I meet for Sunday get-togethers, this is the one dish they always ask me to make. I don’t mind since it travels well, is super easy to make, and absolutely delicious. —Stacy Reed, Gresham, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 cups torn romaine (about 1 small bunch)
  • 2 cups shredded cooked chicken
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 large cucumber, peeled and finely chopped
  • 1/2 cup chopped salted peanuts
  • 1/2 cup shredded carrots
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 1 green onion, thinly sliced
  • 1 cup wonton strips
  • 3/4 cup Asian toasted sesame salad dressing, divided

Directions

In a large bowl, combine the first nine ingredients. Just before serving, add wonton strips and drizzle with 1/4 cup dressing; toss to combine. Serve with remaining dressing. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Asian Sesame Chicken Salad in Simple & Delicious October/November 2013, p20

Nutritional Facts

2 cups: 345 calories, 18g fat (3g saturated fat), 42mg cholesterol, 519mg sodium, 27g carbohydrate (16g sugars, 3g fiber), 20g protein.

  • 6 cups torn romaine (about 1 small bunch)
  • 2 cups shredded cooked chicken
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 large cucumber, peeled and finely chopped
  • 1/2 cup chopped salted peanuts
  • 1/2 cup shredded carrots
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 1 green onion, thinly sliced
  • 1 cup wonton strips
  • 3/4 cup Asian toasted sesame salad dressing, divided
  1. In a large bowl, combine the first nine ingredients. Just before serving, add wonton strips and drizzle with 1/4 cup dressing; toss to combine. Serve with remaining dressing. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Asian Sesame Chicken Salad in Simple & Delicious October/November 2013, p20

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Reviews forAsian Sesame Chicken Salad

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wunsagin User ID: 791731 235423
Reviewed Oct. 22, 2015

"I made a few changes because of personal preference~~ no jalapenos or onions and used sunflower seeds instead of the chopped peanuts. I cooked the chicken on a stovetop grill and used a chicken grilling seasoning. It does make a lot and I can't wait until the next family gathering to make it again!"

MY REVIEW
cooks a lot User ID: 4196230 216971
Reviewed Jan. 5, 2015

""This was so flavorful!" My husband is not a fan of chicken and these were his words. Next time, I might try marinating the chicken (or cooking it differently as I parboiled it). Other than that it was PERFECT."

MY REVIEW
JANENOV46 User ID: 3295323 117063
Reviewed Jan. 11, 2014

"We loved this. My family loves Asian inspired foods and this just was the most delicious glammed up way to have chicken ever! We are eating lighter and lots more chicken so a recipe like this is a treasure to me"

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