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chrissy teigen's chinese chicken salad

Chrissy Teigen's Chinese Chicken Salad

4.50 from 2 votes
This delicious protein and veggie packed Chinese Chicken Salad will become a family favorite!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings4 servings (main dish size)
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Equipment

Ingredients

Salad

  • 6 ounces linguine noodles
  • 6 ounces wonton wrappers, fresh or fresh wonton noodles
  • 1-2 pounds chicken thighs, boneless, skinless trimmed of fat and cut into ½" slices. You can also use rotisserie chicken.
  • 16 ounce bag coleslaw
  • 6 ounces carrots, shredded
  • 3 green onions, chopped separate green and white ends
  • 4-5 cloves garlic minced

Dressing

  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • Your favorite Asian hot sauce like Sriracha, Gochujang, or Sambal Oelek to taste optional

Instructions

Prepare Noodles and Wrappers

  • Preheat oven to 450℉. Bring a large pot of salted water to a boil. When boiling, cook the noodles according to package directions, drain, drizzle with a little olive oil and sprinkle with a pinch of kosher salt, toss, and set aside (it's okay for them to be cold).
  • For the crispy wonton wrappers, the original recipe calls for fresh wonton noodles. Those weren't readily available where I live, so I used wonton wrappers. If you're using the wrappers, use a sharp knife, cut the wonton wrappers into ¼" strips (you will probably need to divide the wrappers into a few stacks to make sure they're all cut evenly).
  • Place on a large baking sheet and drizzle with 1-2 tablespoons olive oil. Sprinkle with salt and pepper and make sure they've been separated. Set aside.

Combine Dressing

  • Whisk together the dressing ingredients, including hot sauce to taste, and set aside.

Prepare Salad

  • Place the noodles, cabbage, shredded carrot, and the dark green ends of the green onions in a large salad bowl. Set aside.

Prepare & Cook Chicken

  • If you haven't done this already, trim excess fat from chicken thighs and cut into ½" slices. Season with salt and pepper.
  • Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer and cook 3-4 minutes.
  • Add the white ends of the green onions and the garlic and then flip/stir it to make sure all the sides have been browned. When done, remove from heat.

Bake Wontons

  • When the oven is ready, add the wonton wrappers and bake for 4-5 minutes. Remove the pan from the oven, stir, and then return to the oven for another 4-5 minutes or until light brown and crispy. Remove from oven.

Combine & Serve

  • When the chicken and wonton wrappers are cooked, add them to the salad bowl and drizzle with the sauce. Toss and serve immediately.

Notes

  • Nutritional information: your favorite Asian sauce was not included in the nutritional information calculations.

Nutrition

Calories: 580kcal, Carbohydrates: 79g, Protein: 36g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 112mg, Sodium: 1292mg, Potassium: 821mg, Fiber: 7g, Sugar: 16g, Vitamin A: 7344IU, Vitamin C: 47mg, Calcium: 120mg, Iron: 4mg
Course: Salads
Cuisine: Asian
Keyword: Chrissy Tiegen's Chinese Chicken Salad
Calories: 580kcal
Author: Kate Jones
Cost: $10
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