Chinese Chicken Salad became popular on menus as early as the 1960’s. When I began catering in the 1980’s, it was a staple for mid-day events. The salad is really an American invention, drawing on the flavors from soy, sesame, ginger with added sweetness and ingredients often found in Chinese cuisine. The salad goes by many names like Oriental or Asian, but on my catering menu it was called “Mandarin Chicken Salad” for the tiny Mandarin orange segments we added.
Many a bridal or baby shower, brunch or lunch planner view it as a “safe” menu choice with wide guest approval. It consists largely of greens, tender sliced chicken breast, crispy fried wontons and served with a gingery sesame dressing. For years I purchased the dressing until I replicated my own version with a flavor balance of sweet and salty that this salad is known for.
Mandarin Chicken Salad
Serves 30
Purely an American invention made popular in the last few decades. It makes an excellent salad for entertaining. Named after the tiny oranges, it’s also called Chinese, Asian or even Oriental Chicken Salad.
CHICKEN
6 pounds chicken breast, boneless, skinless
1 tablespoon fresh crushed garlic
¼ cup sesame oil
2 teaspoons fresh grated ginger
¼ cup soy sauce
2 ounces sesame seeds
SALAD
2 pounds baby romaine or spring mix greens
1 head Napa cabbage finely shredded, tips to mid head only
1 cup red cabbage finely shredded
1 bunch cilantro (leaves only) chopped
2 bunches green onions chopped
3 15-ounce cans mandarin oranges or fresh segments if desired
WON TON STRIPS Cut into match sticks, fry until crisp, season with salt and sugar.
17 ounce package won ton skins
oil for frying
sugar and salt
Stir sesame oil, soy sauce, crushed garlic and grated ginger together. Add chicken and turn to coat. Marinate a minimum of 2 hours to overnight.
Remove chicken from marinade, use paper towel to pat dry. Grill or broil chicken, to an internal temperature of 165°F. Cool chicken and cut into strips about 3 inches long and ⅛ inch thick, sprinkle with sesame seeds.
Toss together lettuce and cabbages. Arrange half the greens on a large tray or large shallow serving bowl. Sprinkle on half the green onions, cilantro, chicken strips and oranges.
Add the rest of the greens, followed by the remainder of the chicken, the rest of the green onions, cilantro and oranges. Top with fried won ton strips.
Ginger Sesame Salad Dressing
Makes 16 ounces
1½ cup distilled white vinegar
1 cup packed dark brown sugar
¼ cup sweet chili sauce
1 Tablespoon black pepper
1 Tablespoon dry chili flake
1 Teaspoon fresh ginger
1 Teaspoon crushed garlic
3 Tablespoons soy sauce
2 teaspoons dry mustard
2 Tablespoons dark sesame oil
¾ cup salad oil
1. Bring vinegar, sugar, chili sauce, dried chili, pepper to a boil in a medium sauce pan. Boil 10 minutes. Remove from heat add ginger, garlic and allow to cool to room temperature.
2. In a medium glass bowl, whisk soy sauce with dry mustard. Place a fine mesh strainer over the bowl and pour the cooled vinegar mixture through (to remove ginger, garlic and chili pepper flakes).
3. Slowly pour in oils into the bowl, whisking vigorously until combined. Chill before serving.
Note: I usually need at least 2 times this amount for a salad to serve about 30 guests. However when doubled, it didn't thicken right. If you need additional dressing for a larger function, you might have better luck making it in batches.
Ginger Sesame Dressing