Chinese chicken salad is one of my favorite salads. Especially the version with peanut dressing. This is a variation on that meal, where it is made into wraps. We really liked the combination of the peanut dressing and the chili mayo. These wraps had tons of flavor and lots of crisp, fresh veggies.
It helps to marinate the chicken overnight for this dish, because that gives a lot of flavor to the chicken itself and you aren’t relying on just dressing for flavor. The marinade I used the same one from this sesame chicken salad.
The dressing for this salad might sound a bit strange, but this combination is really delicious. It is made of soy sauce, rice vinegar, sesame oil, peanut butter, tahini, lime juice, garlic and ginger. The chili mayo is made of mayo mixed with sweet Thai chili sauce as well as some chili crisp.
I used julienned snow peas and red bell pepper along with coleslaw mix for the veggies. I’ve mentioned before we are addicted to the raw tortillas you cook at home, and we love them as wraps too so we used those here.
Chinese Chicken Salad Wraps
Ingredients
For the chicken:
- 3 boneless skinless chicken breasts
- 1/2 cup soy sauce
- 4 garlic cloves minced
- 2 tbsp fresh ginger peeled and minced
- 2 tbsp tahini
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1/2 tsp red pepper flakes
- salt and pepper
For the dressing:
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 1/4 cup soy sauce
- 2 tbsp sweet chili sauce
- 2 garlic cloves minced
- 2 tbsp fresh ginger peeled and minced
- 1 tsp sriracha
- 1/4 cup smooth peanut butter
- 1/4 cup tahini
- 2 tbsp honey to taste
- 2 tbsp lime juice
- salt and pepper to taste
For the salad:
- 3 cups coleslaw mix
- 1 cup snow peas julienned
- 1 red bell pepper julienned
- 4 scallions sliced
- 1/4 cup cilantro chopped
For the chili mayo:
- 1/2 cup mayo
- 1 tbsp sweet chili sauce
- 2 tbsp crispy chili
For the wraps:
- raw tortillas, cooked or wraps or regular tortillas
Instructions
For the chicken:
- Combine all ingredients and marinate the chicken overnight. When ready to cook, heat your grill or broiler and cook until chicken is browned and 165 in the thickest part. If I don't have time for the grill, I like to use the broiler to give a similar charred outside.
- To do this, heat the broiler on high line a cookie sheet or broiler pan with foil and spray with oil spray. Place chicken on and put into the oven with rack in the center for 10-12 minutes. Flip and brown the other side. Check the temp to see if it is cooked. Move up closer to the broiler to get a little char if needed. Allow to rest 5 minutes then slice.
For the salad:
- Toss all the ingredients in a large bowl. When ready to serve, mix well with the dressing.
For the dressing:
- Combine all the dressing ingredients and whisk well. Taste and adjust seasoning. If you have trouble getting your pb or tahini to fully mix in, add 2 tbsp very hot water and whisk again.
For the chili mayo:
- Mix ingredients, taste, and adjust as needed.
To serve:
- Toss dressing with the salad well. Place some salad on the wrap, add the chicken, top with the chili mayo and wrap up.