Chinese Chicken Salad Mini Tacos
Recipe type: Appetizer
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: about 30
Everything is just more fun to eat when it's bite-sized. Don't you think? Two little bites. That's all it takes to enjoy these phenomenal Chinese Chicken Salad Mini Tacos.
  • Dressing
  • ¼ cup red wine vinegar
  • ¼ cup grapeseed oil
  • 3½ tablespoon sugar
  • 2 teaspoons kosher salt, plus extra for seasoning the chicken
  • 1½ teaspoon black pepper, plus extra for seasoning the chicken
  • Mini Tacos
  • 1 package of 30 (6-inch) corn tacos
  • cooking spray
  • Chicken
  • 2 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken breast*
  • Salad
  • 3 cups napa cabbage, thinly sliced
  • 2 cups radicchio, thinly sliced
  • 1 large carrot, julienned
  • 3 scallions, thinly sliced
  • 1 11-ounce can of Mandarin oranges
  • 2 tablespoons finely chopped fresh cilantro (optional)
  • Special Equipment
  • 3-inch round cookie cutter
  1. Preheat the oven to 350 F.
  2. To make the dressing, add the red wine vinegar, grapessed oil, sugar, salt, and pepper to a small sauce pan. Over medium heat, stir the contents until the sugar has completely dissolved. Do not let it boil. Set aside and allow to cool.
  3. Stamp out the mini tacos using the 3-inch cookie cutter. (Don't throw the scraps away! You can fry them up in some oil or bake them to snack on later). Working in batches, (about 10 at a time) wrap the mini tacos in a damp paper towel and microwave for 15 - 20 seconds, so that they're pliable. Pull apart and carefully drape each mini taco over every couple of grates in the oven, as in the picture above. Cook for 5 -7 minutes until firm and crispy. Carefully remove the tacos using tongs and set aside to cool. Continue to the prepare the remaining tacos in this fashion.
  4. To make the chicken, warm the olive oil in a saute pan over medium-high heat. Generously sprinkle both sides of the chicken breasts with salt and pepper. Cook 4-5 minutes on each side, or until cooked through. (You may want to pound the chicken breasts prior to adding to the pan so they are the same thickness, this will ensure even cooking). Transfer to a plate and allow to cool. Then shred with a fork and set aside.
  5. In a large bowl, add the cabbage, radicchio, carrot, scallions, and shredded chicken. Toss to combine. Drizzle the dressing overtop and toss again.
  6. Fill each mini taco with the chicken salad, top with a slice of Mandarin orange, and sprinkle with cilantro. Plate, serve, and enjoy!
* For super fast prep, feel free to shred an already roasted chicken from the store. If using, omit the olive oil used for cooking
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