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CHINESE SALAD WITH PEANUT- CRUSTED CHICKEN TENDERS

Chinese Salad with Peanut-Crusted Chicken Tenders {VIDEO}

Brenda Lanzilli
This Chinese Chopped Salad is gluten free, protein packed and so nutritious! Starting with a base of chopped kale and red cabbage, layers of mandarin oranges, edamame and peanuts, scallions dressed with a homemade ginger-lime peanut dressing. Crispy, crunchy peanut crusted chicken tenders makes this a healthy and satisfying dinner or lunch for any occasion!
Prep Time 25 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Salad
Cuisine American, Chinese
Servings 6 - 8 people
Calories 634 kcal

Ingredients
  

Peanut Crusted Chicken Tenders

  • 1⅕ lb chicken tenders
  • 3 eggs whisked with 1/3 cup water
  • 1 cup peanuts
  • ½ cup Panko or Rice breadcrumbs (GF)
  • ½ cup peanut flour (GF) or all purpose for non GF
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp ground ginger
  • peanut or canola oil for frying

Chinese Chopped Salad

  • 4 cups kale stems removed and chopped
  • 2 cups chopped red cabbage
  • 1 cup shelled edamame thawed, if from frozen
  • 1 cup shredded carrots
  • ½ cup chopped scallions
  • 1 cup Mandarin oranges drained
  • 1 cup crispy chow mein noodles or dried ramen, or wonton strips. GF options available
  • ¼ cup chopped peanuts

Peanut Ginger-Lime Dressing

  • 3 tbsp creamy peanut butter
  • 3 tbsp rice vinegar
  • 2 tbsp lime juice, fresh whole lime
  • ½ tsp lime zest
  • 2 tbsp coconut aminos or tamari (GF) or soy sauce
  • 1 tbsp brown sugar
  • 1 tsp minced garlic
  • ½ tsp minced fresh ginger
  • 1 tbsp Sriracha
  • cup olive oil

Instructions
 

Peanut Crusted Chicken Tenders

  • Preheat oven to 350°F
  • Pulse peanuts in food processor to a fine chop. Remove from food processor and combine with rice or Panko breadcrumbs in shallow bowl.
  • Continue to set up breading station by whisking eggs and water in 2nd shallow mixing bowl and then adding peanut flour in 3rd mixing bowl.
  • Season chicken tenders with salt, pepper, paprika and ground ginger.
  • Bread each chicken tender individually. Start with dredging in flour, followed by coating in egg wash and then breading with peanut mixture. Repeat with all of the chicken tenders.
  • Heat about 2 tbsp of oil on non-stick fry pan over medium high heat. When oil is very hot, add about 4 chicken tenders at a time (depending on size of skillet). Cook about 4 minutes on each side or until there is golden brown crust. Work through all the chicken tenders in same way. Placing crispy peanut crusted chicken tenders on baking sheet when finished.
  • Tenders will finish by baking in oven for 10-12 minutes. Do this step as you assemble to salad and dressing so you can add the chicken while it's still warm. After baking, slice peanut crusted tenders into strips and add to prepared salad OR serve alongside salad.

Chinese Chopped Salad and Peanut Ginger-Lime Dressing

  • Combine and whisk together ALL ingredients for dressing in mixing bowl. Set aside.
  • Combine chopped kale, red cabbage, shelled edamame, carrots, scallions, and mandarin oranges in large salad bowl. Toss with about ½ of the dressing and toss to coat.
  • Just before serving top salad with sliced chicken tenders, chopped peanuts, and chow mein noodles. Top with additional dressing to each serving.

Notes

Nutrition Facts are Estimates. 
If making in advance, hold off on adding the chow mein noodles. They will get soggy in the salad. Add just before serving. 
The chicken will also be crisper and cruncher if not added to the salad until just before serving. 

Nutrition

Calories: 634kcalCarbohydrates: 44gProtein: 42gFat: 35gSaturated Fat: 6gCholesterol: 144mgSodium: 899mgPotassium: 1338mgFiber: 9gSugar: 9gVitamin A: 8849IUVitamin C: 88mgCalcium: 187mgIron: 5mg
Keyword chicken tenders, chinese chicken salad, chinese salad, chopped salad, ginger, gluten free, lime, peanut crusted chicken, peanut crusted chicken tenders, peanut dressing, peanut sauce, peanuts
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