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Chinese Chicken Salad

I don't think that there is anything remotely Chinese about the Chinese Chicken Salad. Originated sometime in the mid-1980s by Wolfgang Puck, it's California cuisine through and through. And although it's available in many airports throughout the nation and at...
6 Servings - 45 min -
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Servings:6  | Calories:685 | Total Fat:57g  | Chol:30mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 57g
88 %
Sat Fat 4g
20 %
Total Carb 34g
11 %
Fiber 9g
36 %
Sugars 23g
Cholesterol 30mg
10 %
Sodium 597mg
25 %
Protein 14g
29 %
48% Vegetable oil
25% Others combined
14% Grapeseed oil
11% Oranges
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 tablespoons unseasoned rice vinegar
2 tablespoons light brown sugar
1 1/2 tablespoons soy sauce
1 tablespoon Sriracha chili sauce
1 1/2 teaspoons grated fresh ginger
1/4 cup canola or grapeseed oil
1/2 pound asparagus, bottoms trimmed and cut diagonally into 1 inch pieces
2 navel oranges or 1 can (11 ounces) mandarin orange slices, drained
About 1 1/2 cups vegetable oil for frying
4 fresh won ton wrappers (about 3 1/2 inches each), cut into 1 / 4-inch-wide strips
6 cups finely shredded cabbage
2 cups cubed cooked chicken
1 large firm-ripe avocado, pitted, peeled, and cubed
4 green onions, trimmed and sliced diagonally
2 tablespoons sesame seeds, toasted

Directions : View recipe directions on
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