California’s most popular dish is Chinese chicken salad. It combines American and Chinese cuisines. Although it was a trendy restaurant dish in the 1990s, for me, it’s a timeless favorite that will never go out of style. In fact, if I didn’t have a husband and kids to feed, I would happily eat a salad like this every night of the week! The salad is loaded with fresh vegetables, such as Napa cabbage and crunchy carrots. Tender chicken is also included. All of this is tossed with a delicious sesame ginger dressing. It’s a light and refreshing meal that leaves you feeling satisfied and nourished. In this version, I’ve swapped out the traditional fried wonton strips with nuts to make the salad a bit healthier. If you like the crisp crunch of wontons, add them in. The recipe is very easy to throw together, especially if you use leftover or rotisserie chicken instead of cooking your own — give it a try to see why it’s one of my all-time favorites!
What You’ll Need To Make Chinese Chicken Salad
Mix all the ingredients together in a blender or food processor.
Blend until smooth
Assemble your salad: Mix all ingredients together in a large…