You already know our deep love for frozen chicken nuggets on a salad. This sweet and sour riff combines our favorite take-out inspired chicken with a crispy crunchy salad.
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Chinese Chicken Salad with Sweet and Sour Nuggs
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
You already know our deep love for frozen chicken nuggets on a salad. This sweet and sour riff combines our favorite take-out inspired chicken with a crispy crunchy salad.
Ingredients
For the sweet and sour nuggets
⅓ cup apricot preserves
1 tablespoon rice vinegar
1 tablespoon soy sauce or tamari
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon hot sauce, optional
1 (24 ounce) bag frozen chicken nuggets
For the sesame vinaigrette
1/4 cup rice wine vinegar
1 clove garlic, minced
1 tablespoon sesame oil
2 teaspoons sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce or tamari
For the salad
4 cups chopped romaine lettuce
1 cup shredded red cabbage
1/3 cup grated carrots
1/4 cup shelled edamame
1 green onion, thinly sliced
1/4 cup chow mein noodles, for serving
1/4 cup sliced almonds, for serving
Instructions
- Cook the nuggets according to the package. While the nuggets cook, whisk together the apricot preserves, rice wine vinegar, soy sauce, garlic powder, ground ginger, and hot sauce in a small bowl.
- Make the vinaigrette by combining the ingredients in a medium lidded jar. Shake to combine.
- When the nuggets are hot from the oven, drizzle on the sweet and sour sauce and toss to coat.
- To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
