Cheesecake Factory Style Chinese Chicken Salad
Cheesecake Factory Style Chinese Chicken Salad
Ingredients
For the Sesame Plum Dressing
- 1/4 cup avocado oil
- 1 tablespoon sesame oil
- 2 tablespoons tangerine juice, freshly squeezed
- 2 tablespoons rice vinegar
- 1 tablespoon plum sauce
- 1 teaspoon red miso
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, roasted and crushed
- 1 teaspoon palm sugar
- 1/4 teaspoon white pepper
For the Salad Base
- 4 cups romaine lettuce, chopped
- 4 cups iceberg lettuce, chopped
- 1 cup red cabbage, shredded
- 1 cup Napa cabbage, shredded
For the Salad Toppings
- 1 1/2 cups mandarin oranges, fresh, segmented, or canned, drained
- 2 cups chicken breast, pre-poached and shredded
- 1 cup bean sprouts, chopped
- 1/2 cup slivered almonds, toasted
- 1/2 cup green onions, chopped
- 1 cup snow peas, cut into 1-inch pieces
- 1 tablespoon black and white sesame seeds
- 1 cup fried rice noodles
- 8 wonton wrappers, sliced into 1/4-inch strips
- 2 cups vegetable oil, for frying
Instructions
- 1
Prepare the Sesame Plum Dressing: In a large mixing bowl, whisk together the avocado oil, sesame oil, tangerine juice, rice vinegar, plum sauce, red miso, grated ginger, roasted crushed garlic, palm sugar, and white pepper until well combined. Set aside.
⏱️ 5 min
- 2
Prepare the Salad Base: In a very large wooden salad bowl, combine the chopped romaine lettuce, iceberg lettuce, shredded red cabbage, and shredded Napa cabbage. Gently toss to mix the greens.
⏱️ 5 min
- 3
Prepare the Crispy Toppings: Heat the vegetable oil in a large frying pan or wok over medium-high heat until it reaches 350°F. Carefully fry the sliced wonton wrappers in batches until golden brown and crispy, about 30-60 seconds per batch. Remove with a slotted spoon and drain on paper towels. Repeat with the fried rice noodles, frying until puffed and crispy, about 15-30 seconds. Drain on paper towels. Be careful not to overcrowd the pan.
⏱️ 10 min•🌡️ 350
- 4
Assemble the Salad Toppings: Arrange the mandarin oranges, shredded chicken, chopped bean sprouts, toasted slivered almonds, chopped green onions, and cut snow peas in separate sections over the mixed greens in the large salad bowl. Sprinkle the black and white sesame seeds over the toppings.
⏱️ 5 min
- 5
Final Toss and Serve: Add the freshly fried wonton strips and rice noodles to the salad bowl. Pour the prepared sesame plum dressing over all the ingredients. Using large wooden salad servers, thoroughly toss the entire salad until all components are well combined and evenly coated with the dressing. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesecake Factory Style Chinese Chicken Salad
Ingredients
For the Sesame Plum Dressing
- 1/4 cup avocado oil
- 1 tablespoon sesame oil
- 2 tablespoons tangerine juice, freshly squeezed
- 2 tablespoons rice vinegar
- 1 tablespoon plum sauce
- 1 teaspoon red miso
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, roasted and crushed
- 1 teaspoon palm sugar
- 1/4 teaspoon white pepper
For the Salad Base
- 4 cups romaine lettuce, chopped
- 4 cups iceberg lettuce, chopped
- 1 cup red cabbage, shredded
- 1 cup Napa cabbage, shredded
For the Salad Toppings
- 1 1/2 cups mandarin oranges, fresh, segmented, or canned, drained
- 2 cups chicken breast, pre-poached and shredded
- 1 cup bean sprouts, chopped
- 1/2 cup slivered almonds, toasted
- 1/2 cup green onions, chopped
- 1 cup snow peas, cut into 1-inch pieces
- 1 tablespoon black and white sesame seeds
- 1 cup fried rice noodles
- 8 wonton wrappers, sliced into 1/4-inch strips
- 2 cups vegetable oil, for frying
Instructions
- 1
Prepare the Sesame Plum Dressing: In a large mixing bowl, whisk together the avocado oil, sesame oil, tangerine juice, rice vinegar, plum sauce, red miso, grated ginger, roasted crushed garlic, palm sugar, and white pepper until well combined. Set aside.
⏱️ 5 min - 2
Prepare the Salad Base: In a very large wooden salad bowl, combine the chopped romaine lettuce, iceberg lettuce, shredded red cabbage, and shredded Napa cabbage. Gently toss to mix the greens.
⏱️ 5 min - 3
Prepare the Crispy Toppings: Heat the vegetable oil in a large frying pan or wok over medium-high heat until it reaches 350°F. Carefully fry the sliced wonton wrappers in batches until golden brown and crispy, about 30-60 seconds per batch. Remove with a slotted spoon and drain on paper towels. Repeat with the fried rice noodles, frying until puffed and crispy, about 15-30 seconds. Drain on paper towels. Be careful not to overcrowd the pan.
⏱️ 10 min•🌡️ 350 - 4
Assemble the Salad Toppings: Arrange the mandarin oranges, shredded chicken, chopped bean sprouts, toasted slivered almonds, chopped green onions, and cut snow peas in separate sections over the mixed greens in the large salad bowl. Sprinkle the black and white sesame seeds over the toppings.
⏱️ 5 min - 5
Final Toss and Serve: Add the freshly fried wonton strips and rice noodles to the salad bowl. Pour the prepared sesame plum dressing over all the ingredients. Using large wooden salad servers, thoroughly toss the entire salad until all components are well combined and evenly coated with the dressing. Serve immediately.
⏱️ 5 min