Name: Asian Wonton Chicken Salad
Prep time: 30 min
Cook time: PT-493483H29M51S
Cuisine: Asian
Ingredients: 1/4 cup sugar (to taste); 1/2 cup olive oil + 1 tablespoon water – OR – ½ cup canola oil – OR – ½ cup avocado oil; 1 teaspoon salt; 1/4 cup rice vinegar; 1/4 cup cider vinegar; 4 chicken breast halves (baked or grilled); 2 heads red leaf lettuce; 3 10.5-ounce cans mandarin oranges (drained); 2 cucumbers (seeded and diced – OR – two English cucumbers, diced); 1 8-ounce package mushrooms (thinly sliced – optional); 2 8-ounce cans water chestnuts (drained and cut into matchstick pieces); 2 bunches green onions (chopped – green stems only); 3/4 of a 12-ounce package wonton wrappers (sliced into strips and deep fried); 2 tablespoons toasted sesame seeds

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Asian Wonton Chicken Salad is a delightful mix of textures and flavors, combining tender chicken, crisp veggies, and crunchy wontons with a tangy dressing that brings it all together. This vibrant salad isn’t just a meal; it’s an experience on your plate. The contrast of crunchy wonton strips against the tender, juicy chicken creates a playfulness you can both see and taste, making it an irresistible dish for any occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Asian Wonton Chicken Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Asian Wonton Chicken Salad

I first stumbled upon this gem during a summer get-together, where everyone raved about it. I noticed how it could lift any meal from ordinary to extraordinary. Fast forward a few years, and it has become a staple in my home, ready to impress friends at potlucks or serve as a refreshing weeknight dinner. With just a 30-minute prep time, this Asian Wonton Chicken Salad is easy to whip up, and its balance of flavors and textures makes it a crowd-pleaser that’s sure to please even the pickiest eaters.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 30 minutes.
Irresistible Flavor: A harmony of sweet, tangy, and savory that tantalizes the taste buds.
Eye-Catching Appeal: Bright colors and textures make it as pleasing to the eyes as it is to the palate.
Flexible Serving: Perfect for lunch, dinner, or as a party appetizer.
Diet-Friendly Options: Easily adaptable for gluten-free or lower-calorie diets.

Ingredients You’ll Need

1/4 cup sugar (to taste): Adds sweetness to balance the vinegars. You can adjust based on your preference or use honey as a substitution.
1/2 cup olive oil + 1 tablespoon water: This creates a light, flavorful dressing. You can swap with canola or avocado oil if desired.
1 teaspoon salt: Enhances all the flavors in the salad.
1/4 cup rice vinegar: Brings a mild tanginess. You can substitute with apple cider vinegar if needed.
1/4 cup cider vinegar: Adds depth; feel free to use more rice vinegar if you prefer.
4 chicken breast halves: Cooked and cooled, these provide the main protein; grilled chicken gives a nice smoky flavor.
2 heads red leaf lettuce: Adds a fresh crunch; iceberg lettuce works well too, but red leaf has great color.
3 (10.5-ounce) cans mandarin oranges (drained): These provide a sweet burst and complement the savory flavors perfectly.
2 cucumbers (seeded and diced): Adds crispness; English cucumbers are a great low-water substitute.
1 (8-ounce) package mushrooms (thinly sliced, optional): For an earthy flavor, though you can leave them out if you’re not a fan.
2 (8-ounce) cans water chestnuts (drained and cut into matchstick pieces): Adds crunch and texture; great for contrast.
2 bunches green onions (chopped, green stems only): For a touch of freshness and mild onion flavor.
3/4 of a 12-ounce package wonton wrappers (sliced into strips and deep fried): These are the crunchy stars of the salad. You can bake them for a healthier option if preferred.
2 tablespoons toasted sesame seeds: Adds a nutty flavor and a beautiful finishing touch.

How to Make Asian Wonton Chicken Salad

Prepare the Dressing: In a mixing bowl, combine 1/4 cup sugar, 1/4 cup rice vinegar, 1/4 cup cider vinegar, 1/2 cup olive oil, and 1 teaspoon salt. Whisk it all together until the sugar dissolves and the mixture’s smooth.
Prepare the Chicken: If not already done, grill or bake the four chicken breast halves until fully cooked. Let them cool before slicing them thinly or shredding. This helps keep the chicken juicy.
Chop the Vegetables: While the chicken cools, chop the red leaf lettuce, seed and dice the cucumbers, and slice the mushrooms if using. Drain the mandarin oranges and set all these aside.
Fry the Wontons: Heat oil in a deep pan over medium heat. Add the sliced wonton wrappers and fry until golden brown and crispy, about 1-2 minutes. Remove them and place on a paper towel to drain excess oil.
Assemble the Salad: In a large salad bowl, combine the lettuce, diced cucumbers, chicken, mandarin oranges, mushrooms, water chestnuts, and green onions. Drizzle the dressing over the top and toss gently until everything is coated well.
Serve with Wontons: Just before serving, toss in the fried wonton strips and sprinkle with toasted sesame seeds. The wontons add the perfect crunch that contrasts beautifully with the salad.

Storing & Reheating

To keep your salad fresh, store any leftovers in an airtight container in the refrigerator where it can last for about 3 days. However, it’s best to keep the dressing separate until ready to eat to maintain the crispness of the ingredients. For larger portions, you can freeze the salad mix (minus the dressing and wontons) for up to three months; just be aware that the texture may change upon thawing. When you’re ready to enjoy, just grab your favorite bowl, toss in some dressing, and mix in fresh wontons for that perfect crunch.

Chef’s Helpful Tips

Ensure your chicken is completely cool before slicing; this keeps it juicy.
Don’t add wontons until you’re ready to serve; they stay crunchy longer this way.
If you want a bit of heat, throw in some sliced jalapeños or a dash of chili flakes.
Try honey or agave in place of sugar for a more natural sweetener.
Make extra dressing; it’s perfect for drizzling over grilled veggies or additional salads.

The Asian Wonton Chicken Salad brings a medley of flavors that are simply irresistible. The way the sweet mandarin oranges complement the tangy dressing creates a delightful experience in every bite. You’ll find that this dish not only satisfies your cravings but invites you to get creative with the ingredients as well. I encourage you to twist this recipe—use different proteins, add your favorite vegetables, or play around with the dressings.

Your kitchen is your canvas, and this dish is just the beginning. Enjoy every bite, and let your inner chef thrive!

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prepare the chicken, chop your veggies, and mix the dressing a day ahead. Just keep everything refrigerated separately until you’re ready to serve to keep the lettuce crisp and fresh.

Can I use leftover chicken?

Yes, leftover roasted or grilled chicken works perfectly here! It’s a great way to use up extra chicken and save time in the kitchen.

What can I substitute for wonton wrappers?

If you can’t find wonton wrappers, tortilla strips baked in the oven can provide a similar crunch, or you can even use store-bought crispy noodles.

How can I make this salad vegetarian?

Easily! Just omit the chicken and add more vegetables like bell peppers or even some tofu for protein. The dressing remains the same, ensuring all the flavors come together beautifully!

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Asian Wonton Chicken Salad

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Author: Anna
Prep Time: 30 minutes
Cook Time: N/A
Total Time: 0 hours
Yield: 6 servings 1x
Category: Salad
Method: Mixing, Grilling or Baking
Cuisine: Asian

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Description

This Asian Wonton Chicken Salad is a delightful blend of flavors with tender chicken, crunchy veggies, and a zesty dressing. It’s simple to prepare, making it a fantastic option for a quick meal or a healthy lunch. Enjoy its refreshing taste and satisfying crunch, perfect for those seeking easy, homemade recipes.

Ingredients

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1/4 cup sugar (to taste)
1/2 cup olive oil + 1 tablespoon water – OR – ½ cup canola oil – OR – ½ cup avocado oil
1 teaspoon salt
1/4 cup rice vinegar
1/4 cup cider vinegar
4 chicken breast halves (baked or grilled)
2 heads red leaf lettuce
3 10.5-ounce cans mandarin oranges (drained)
2 cucumbers (seeded and diced – OR – two English cucumbers, diced)
1 8-ounce package mushrooms (thinly sliced – optional)
2 8-ounce cans water chestnuts (drained and cut into matchstick pieces)
2 bunches green onions (chopped – green stems only)
3/4 of a 12-ounce package wonton wrappers (sliced into strips and deep fried)
2 tablespoons toasted sesame seeds

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Instructions

Season chicken breasts with salt and pepper, then bake or grill until fully cooked. Cube the chicken once done.
Wash and chop the red leaf lettuce.
In a large bowl, combine the chopped lettuce with mandarin oranges, diced cucumbers, mushrooms (if using), chicken, and water chestnuts. Toss to mix and refrigerate until ready to serve.
Just before serving, drizzle the prepared dressing over the salad and toss gently. Serve the wonton strips on the side for added crunch.
For the dressing, blend all dressing ingredients in a blender or shaker. Do not refrigerate dressing before use; if leftovers are stored, bring to room temperature before adding to the salad.
Ensure the salad dressing is fairly thin. If using olive oil, you may add up to 2 tablespoons of water to achieve the desired consistency.

Notes

For extra flavor, let the chicken marinate in the dressing before cooking.
Wonton strips can be made ahead of time and stored in an airtight container to maintain crispness.
Feel free to customize the salad with your favorite veggies or proteins.