This vibrant Chinese-style chopped salad combines tender dark meat chicken with a crisp mix of lettuce, cabbage, carrots, and radishes. It’s tossed in a zesty soy-ginger-orange dressing, then topped with juicy mandarin segments and crunchy wonton strips for a sweet, savory, and refreshing meal full of texture and flavor.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Mandarin Oranges
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 thumb
Ginger
1 teaspoon
Garlic Powder
2 teaspoon
Honey
5 teaspoon
Rice Wine Vinegar
1 unit
Baby Lettuce
4 ounce
Red Cabbage and Carrot Mix
10 ounce
Chopped Chicken Breast
1 unit
Wonton Strips
(Contains: Wheat)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
3 unit
Radishes
Salt
Pepper
Cooking Oil
Olive Oil
• Wash and dry produce. • Peel and mince or grate ginger. Peel and dice half the oranges into bite-size pieces (set aside for use in Step 4). Zest and halve remaining orange. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve radishes; thinly slice into half-moons.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, half the garlic powder (you'll use the rest in the next step), salt, and pepper; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
• In a small bowl, whisk together ginger, orange zest, soy sauce, vinegar, honey, half the sesame oil, remaining garlic powder, ½ TBSP olive oil, and juice from orange halves (all the sesame oil and 1 TBSP olive oil for 4 servings).
• Add lettuce, cabbage and carrot mix, radishes, and half the wonton strips to a large bowl. Transfer chicken to bowl. • Add dressing and toss until evenly coated. • Divide chopped chicken salad between bowls. Top with diced orange and remaining wonton strips. Serve.
Poultry is fully cooked when internal temperature reaches 165°.