chinese chicken salad with bok choy, carrots and Chinese dressing

Chinese Chicken Salad

Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 4


  • 1 in whole bone- chicken breast with skin
  • 3 green onions cut into chunks
  • 1- inch piece of peeled fresh ginger thinly sliced, plus 1 1/2 teaspoons finely grated ginger
  • salt
  • 3 tablespoons vegetable oil plus more for frying
  • 8 inch wonton wrappers cut into 1/3- strips
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons soy sauce
  • freshly ground pepper
  • 2 leaves baby bok choy stems halved cleaned and left whole
  • 2 cups field greens
  • 1 cup bean sprouts
  • 1 medium carrot sliced or julienned
  • 1 tablespoon chopped cilantro
  • 2 green onions white and green parts thin sliced
  • 1/4 cup chopped roasted salted peanut


  1. In a medium saucepan, cover the chicken breast with water and bring to a simmer over moderately high heat. Reduce the heat to low and skim. Add the 3 whole scallions, the sliced ginger and a pinch of salt. Simmer until the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool to room temperature. Discard the skin and bones and shred or slice the meat.
  2. In a medium saucepan, heat 1/2 inch of the vegetable oil over moderately high heat until shimmering. Add a small handful of the wonton strips and fry over moderate heat until crisp and golden brown, about 10 seconds. Drain on paper towels and repeat with the remaining wonton strips.
  3. In small bowl, whisk the rice vinegar with the sesame oil, soy sauce, grated ginger and 3 tablespoons of vegetable oil. Season with salt and pepper.
  4. In a large bowl, toss the sliced green onion, bok choy, bean sprouts, carrot, cilantro and peanuts. Add the chicken, wonton strips and dressing; toss and serve