Chinese Chicken Salad 🥗

Chinese Chicken Salad


prep: 25 MINUTES

total: 25 MINUTES

Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing ever!

4.8 stars (12 ratings)


  • 1 head romaine, shredded
  • 4 cups shredded napa cabbage
  • 3 cups leftover shredded rotisserie chicken
  • 1 (15-ounce) can mandarin oranges, drained
  • ½ cup chopped fresh cilantro leaves
  • ½ cup roasted salted cashews
  • 3 green onions, thinly sliced
  • 2 cups crispy wonton strips, homemade or store-bought
  • 2 teaspoons toasted sesame seeds


  • ¼ cup rice vinegar
  • 3 tablespoons orange marmalade
  • 2 ½ tablespoons canola oil
  • 2 ½ tablespoons toasted sesame oil
  • 1 tablespoon reduced sodium soy sauce
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons toasted sesame seeds
  • Kosher salt and freshly ground black pepper, to taste


  • To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.
  • Serve immediately, topped with wonton strips and sesame seeds.


  • In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.

Mexican Street Tacos 🌮

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Mexican Street Tacos

Prep Time: 1 hour 15 minutes

Cook Time: 15 minutes

Servings: Yield: 6 servings



2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons canola oil, divided

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 ½ pounds skirt steak, cut into 1/2-inch pieces

12 mini flour tortillas, warmed

¾ cup diced red onion

½ cup chopped fresh cilantro leaves

1 lime, cut into wedges


In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime.