Name: Asian Wonton Chicken Salad
Prep time: 30 min
Cook time: PT-493430H47M35S
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); ¾ 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 harmonious blend of textures and flavors that you’ll crave on warm days or as a light meal. Crunchy, crispy, and creamy work together beautifully in this salad. The contrasting textures of tender chicken, crispy wonton strips, and juicy mandarin oranges create an irresistible party for your taste buds. This salad doesn’t just taste amazing; it also looks vibrant and appealing, making it perfect for summer picnics, casual gatherings, or even just a relaxing dinner at home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Asian Wonton Chicken Salad
Recipe FAQs
Asian Wonton Chicken Salad

I remember the first time I made Asian Wonton Chicken Salad back when I was trying to impress some friends at a summer BBQ. It was a hit! Everyone loved the mixture of flavors, and I was thrilled to serve something that felt fresh and fun without spending all day in the kitchen. Each bite delivered a delightful crunch paired with the subtle sweetness of oranges. It’s a crowd-pleaser that you’ll want in your recipe arsenal!

Why You’ll Love This Recipe

Simple & Quick: Whip this salad up in just 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The combination of savory chicken, crisp vegetables, and sweet mandarin oranges captures a perfect blend of tastes.
Eye-Catching Appeal: The colorful presentation of greens and oranges will impress your guests at any gathering.
Flexible Serving: This salad is great as a main dish, a light lunch, or an elegant side for a larger meal.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free wonton wrappers.

Ingredients You’ll Need

1/4 cup sugar (to taste): Adds a hit of sweetness that balances the acid in the salad and dressing.
1/2 cup olive oil or ½ cup avocado oil (plus 1 tablespoon of water): Provides a silky, rich texture to the dressing; can substitute with canola oil if preferred.
1 teaspoon salt: Enhances overall flavor; adjust based on your taste.
1/4 cup rice vinegar: Gives a light tang, perfect for Asian-inspired dishes.
1/4 cup cider vinegar: Adds depth and rounds out the tanginess of the dressing.
4 chicken breast halves (baked or grilled): Provides protein; using dark meat offers a juicier option if desired.
2 heads red leaf lettuce: Crisp yet tender, this lettuce is visually appealing and versatile.
3 10.5-ounce cans mandarin oranges (drained): For sweetness and juiciness; fresh oranges can substitute if you prefer.
2 cucumbers (seeded and diced): Offers a refreshing crunch; consider using English cucumbers for fewer seeds.
1 8-ounce package mushrooms (thinly sliced, optional): Adds earthiness; omit if you’re not a fan.
2 8-ounce cans water chestnuts (drained and cut into matchstick pieces): Contributes added crunch; fresh water chestnuts also work well.
2 bunches green onions (chopped, green stems only): Bright flavor to enhance the overall dish.
¾ of a 12-ounce package wonton wrappers (sliced into strips and deep fried): The perfect crunchy topping that takes the salad to the next level.
2 tablespoons toasted sesame seeds: Adds nutty flavor and a bit of extra crunch.

How to Make Asian Wonton Chicken Salad

Prepare the Dressing: In a medium bowl, whisk together 1/4 cup sugar, 1/2 cup olive oil (or avocado oil), 1 teaspoon salt, 1/4 cup rice vinegar, and 1/4 cup cider vinegar until combined. Taste and adjust the sweetness with more sugar if needed.
Cook the Chicken: If you haven’t done so already, bake or grill your 4 chicken breast halves until they’re cooked through (internal temperature should reach 165°F). Let them cool slightly before slicing into bite-sized pieces.
Prepare the Salad Base: In a large salad serving bowl, tear the 2 heads of red leaf lettuce into bite-size pieces. Add the sliced chicken, 3 cans of drained mandarin oranges, and 2 diced cucumbers.
Add Crunchy Elements: Toss in the thinly sliced mushrooms (if using), 2 cans of water chestnuts, and the chopped green onions. Mix gently to incorporate all the ingredients.
Fry the Wonton Strips: Heat oil in a frying pan. Once hot, add sliced wonton wrappers carefully and fry until golden brown. This will take about 1–2 minutes. Remove from oil and drain on paper towels.
Combine Everything Together: Drizzle the dressing over the salad and toss gently to coat everything evenly. Top the salad with the fried wonton strips and sprinkle 2 tablespoons of toasted sesame seeds on top.

Storing & Reheating

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The wonton strips may lose their crunch, so consider keeping them separate and adding them just before serving. For longer-term storage, you can freeze the cooked chicken or any mixed salad base (without dressing) for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and dress just before serving.

Chef’s Helpful Tips

Avoid Soggy Salad: If you’re not serving the salad right away, wait to add the dressing until just before serving to keep everything fresh.
Perfectly Fried Wontons: Fry in small batches to prevent the temperature from dropping, which can lead to greasy wontons.
Customize Ingredients: Feel free to mix in your favorite veggies or add some nuts for extra crunch—chopped peanuts or cashews are great additions!
Taste As You Go: The dressing can easily be adjusted to your personal taste, so always give it a little taste test as you mix.

Asian Wonton Chicken Salad presents a delightful medley of flavors and textures that will take your taste buds on a journey. Feel free to experiment with different ingredients and dressings to make it your own. I encourage you to let your creativity shine, whether adding a hint of spice or trying different protein options. Gathering with family or friends over this vibrant dish is sure to create heartwarming conversations and satisfied appetites. Enjoy each bite, revel in the crunchiness of the wontons, and celebrate the joyous flavors that this dish has to offer!

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prep the salad ingredients (lettuce, chicken, and veggies) a day in advance. Just leave out the dressing and wonton strips until you’re ready to serve for optimal freshness.

Can I use different protein?

Certainly! This salad works well with shrimp or even tofu if you’re looking for a vegetarian option. Just cook the protein accordingly, as you would the chicken.

How can I make this salad gluten-free?

To make Asian Wonton Chicken Salad gluten-free, use gluten-free wonton wrappers or skip frying them altogether. You can substitute with gluten-free crispy rice noodles for a similar texture.

What dressing variations do you recommend?

If you’re looking to shake things up, consider adding a splash of soy sauce or sesame oil for an extra depth of flavor. You could also swap some of the vinegars for citrus juice like lemon or lime for a refreshing twist!

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Asian Wonton Chicken Salad

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

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Description

This Asian Wonton Chicken Salad pairs savory grilled chicken with vibrant vegetables and a delicious dressing, making it a fantastic choice for a quick and nutritious meal.

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)
¾ 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 cooked through. Cube the cooked chicken.
Wash and chop the red leaf lettuce.
In a large bowl, combine the chopped lettuce with mandarin oranges, cucumbers, chicken, and other vegetables. Toss everything together and refrigerate until ready to serve.
Just before serving, drizzle the salad with the prepared dressing and toss it lightly. Serve the fried wontons on the side to maintain their crispiness.
For the dressing, mix all dressing ingredients in a blender or shaker. Do not refrigerate before using; if leftover dressing must be refrigerated, bring it back to room temperature before use.
Ensure the dressing is fairly thin; add up to 2 tablespoons of water for thinning if using olive oil.

Notes

Baking or grilling the chicken adds a delicious smoky flavor to the salad.
Wontons should be added just before serving to keep them crunchy.
Feel free to customize the vegetables based on your preference; bell peppers and carrots work well too.