Chicken and Tangerine Tossed Salad
Chicken and Tangerine Tossed Salad is a main course salad filled with grilled chicken, tangerines, red cabbage, cilantro, romaine lettuce, fried wontons, red bell peppers, and a ginger dressing. My favorite part of this salad is the ginger dressing, filled with sesame oil, fresh ginger, garlic, and soy sauce. But, my kids really like the fried wontons, which are made from premade dumpling wrappers. Sprinkled with a little salt, these are an addictive salad topping or snack.
The Equipment You’ll Need
- A food Processor- This is helpful for mincing the ginger and garlic and emulsifying the dressing.
- A Salad Spinner- I use this for drying the romaine lettuce.
- A Meat Pounder- Use this to flatten your chicken.
- A Grill Pan- This is for cooking the chicken.
- A Thermometer- Use this for measuring the temperature of your oil.
The Ingredients Needed for Chicken and Tangerine Tossed Salad
- Tangerines- You could also use oranges or clementines.
- Wonton Wrappers- These are usually found in the produce section of the supermarket.
- Rice Vinegar- You will find this in either the vinegar section or the Asian food section of your market.
- Ginger- Fresh ginger is essential in this recipe.
- Vegetable Oil- Be sure to deep fry the wontons in vegetable oil.
How I Made my Salad
- First, I made my dressing. Be sure to use fresh ginger in this recipe. And, use the food processor to mince the ginger and garlic and blend the dressing.
- Next, I grilled my chicken. It’s important to pound the chicken with a meat pounder so that they cook evenly.
- Then, I deep fried the wontons. I made sure I used the deep fry thermometer.
- Finally, I mixed all the ingredients together in a big bowl.
This is a truly delicious salad, and the oranges make it very festive and fragrant. So, if you enjoy big salads for lunch or dinner, you will love this Chicken and Tangerine Tossed Salad.
Chicken and Tangerine Tossed Salad
A chicken tossed salad with tangerines, red cabbage, cilantro, romaine, red peppers, fried wontons, and ginger dressing.
Ingredients
For the Ginger Dressing:
- ½ cup extra virgin olive oil
- 1 tbsp. lemon juice
- 1 tbsp. rice vinegar
- 1 tsp. minced garlic
- 1 tbsp. minced ginger
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. soy sauce
- ¼ tsp. black pepper
For the Chicken and Orange Salad:
- 2 boneless, skinless chicken breasts
- ¼ tsp. each kosher salt and black pepper
- 10 wonton wrappers, cut in half inch strips
- 2 cups vegetable oil
- 4 cups romaine lettuce
- 2 tangerines, peeled, sectioned and pitted
- 1 cup cilantro leaves
- 1 cup chopped red peppers
- 1 cup chopped red cabbage
Instructions
- To make the dressing: Process all the ingredients in a food processor until the dressing emulsifies.
- Pound the chicken breasts until they're a half inch thick and season them with the salt and pepper. Heat a grill pan to medium heat and cook the chicken until it's no longer pink inside. Chop into bite sized pieces and put in refrigerator to chill.
- In a three quart saucepan heat an inch of oil to 360 degrees. Cook the wonton strips in two batches, for a couple of minutes each, until they turn golden brown. Drain on paper towels and sprinkle with kosher salt.
- In a large salad bowl, combine all the vegetables along with the chicken. Toss with as much dressing as you want and divide between four plates. Top each serving with some wontons.
Tried this recipe?Let us know how it was!
