Chicken Wonton Salad Recipe

Name: Chicken Wonton Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 2 heads iceberg lettuce; 1 (16 ounce) package wonton wrappers; 1 bunch green onion; teriyaki sauce; 4 tablespoons sugar; 2 teaspoons salt; 1 teaspoon Accent seasoning; ½ teaspoon pepper; 4 tablespoons red wine vinegar; ½ cup vegetable oil

Servings: persons

4 boneless skinless chicken breasts
2 heads iceberg lettuce
1 (16 ounce) package wonton wrappers
1 bunch green onion
teriyaki sauce
4 tablespoons sugar
2 teaspoons salt
1 teaspoon Accent seasoning
½ teaspoon pepper
4 tablespoons red wine vinegar
½ cup vegetable oil

1
The night before deep fry wonton wraps.
2
Then place them into a paper bag overnight (This pulls out most of the oil from frying).
3
Marinate the chicken in terriyaki sauce for 30 minute.
4
or longer then bake in the oven for about 1 hour, until it is cooked.
5
Remove from oven and let cool then dice into bite size pieces.
6
Chop lettuce and green onions.
7
Mix lettuce, green onion (crushed), wonton wraps, and chicken in a large bowl.
8
For the dressing add all the ingredients into a seprate bowl.
9
Add dressing to salad just before serving or the lettuce will wilt and ENJOY!

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 heads iceberg lettuce, 1 (16 ounce) package wonton wrappers, 1 bunch green onion, and more.

Yes, Chicken Wonton Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Wonton Salad

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