Crunchy Chinese Chicken Salad Recipe

Name: Crunchy Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 2 bone-in skin-on chicken breast halves (about 2-1/4 lb.); kosher salt & freshly ground black pepper; 8 square wonton wrappers; vegetable oil cooking spray; 2/3 cup sliced almonds; 2 ounces snow peas, trimmed and cut on the diagonal into thirds (1/2 cup); 1 tablespoon white sesame seeds; 1/2 small head napa cabbage, trimmed and cut crosswise into 1/2-inch-wide strips (3 - 3-1/2 cups); 1/2 romaine lettuce, heart cut crosswise into 1/2-inch-wide strips (1-1/2 - 2 cups); 3 large scallions, thinly sliced on the diagonal (white and green parts); For the dressing; 1/4 cup rice vinegar; 1 1/2 tablespoons tamari or 1 1/2 tablespoons soy sauce; 1 tablespoon sweet Asian chili sauce (like Mae Ploy); 2 teaspoons garlic cloves, minced; 2 teaspoons minced fresh ginger; 1/2 teaspoon kosher salt; 1/2 teaspoon hot sriracha Asian chili sauce; 1/4 teaspoon fresh ground black pepper; 1/4 cup peanut oil; 1 tablespoon sesame oil

Servings: persons

For the salad
2 bone-in skin-on chicken breast halves (about 2-1/4 lb.)
kosher salt & freshly ground black pepper
8 square wonton wrappers
vegetable oil cooking spray
2/3 cup sliced almonds
2 ounces snow peas, trimmed and cut on the diagonal into thirds (1/2 cup)
1 tablespoon white sesame seeds
1/2 small head napa cabbage, trimmed and cut crosswise into 1/2-inch-wide strips (3 - 3-1/2 cups)
1/2 romaine lettuce, heart cut crosswise into 1/2-inch-wide strips (1-1/2 - 2 cups)
3 large scallions, thinly sliced on the diagonal (white and green parts)
For the dressing
1/4 cup rice vinegar
1 1/2 tablespoons tamari or 1 1/2 tablespoons soy sauce
1 tablespoon sweet Asian chili sauce (like Mae Ploy)
2 teaspoons garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 teaspoon kosher salt
1/2 teaspoon hot sriracha Asian chili sauce
1/4 teaspoon fresh ground black pepper
1/4 cup peanut oil
1 tablespoon sesame oil

1
Heat the oven to 425u00b0F Season the chicken breasts with salt and pepper. Roast on a rack set in a rimmed baking sheet or roasting pan, 40 - 45 minutes. Let cool. Remove and discard the skin and then shred the meat. Reduce the oven temperature to 375u00b0F.
2
Stack the wonton wrappers on a cutting board and cut them into 1/2-inch-wide strips. Line a baking sheet with foil and spray lightly with cooking spray. Separate the strips, lay them on the baking sheet, and mist them lightly with the cooking spray. Sprinkle lightly with salt. Scrunch each strip to give it a wavy shape, if you like. Bake at 375u00b0F until golden, 7 - 9 minutes. Reduce the oven heat to 350u00b0F.
3
Spread the sliced almonds on a baking sheet and toast in the oven until golden, 6 - 8 minutes.
4
Bring a medium saucepan of salted water to a boil. Have a bowl of ice water ready. Boil the snow peas just until bright green but still crisp, about 20 seconds. Drain and transfer to the ice water to stop the cooking. Drain.
5
Put the sesame seeds in a dry skillet and shake or stir over medium heat until light golden brown, 3 - 4 minutes. Remove them from the hot pan to prevent overcooking.
6
Make the dressing and assemble the salad: In a medium bowl, combine the vinegar, tamari, sweet chile sauce, garlic, ginger, salt, hot chile sauce, and pepper. Gradually whisk in the peanut and sesame oils.
7
In a large bowl, toss the cabbage, romaine and snow peas. In another bowl, toss the chicken and scallions with 1/4 cup of the dressing. Add the chicken to the greens, and then add the sesame seeds and almonds. Toss with enough of the remaining dressing to coat well. Garnish each serving with the baked wonton strips.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: For the salad, 2 bone-in skin-on chicken breast halves (about 2-1/4 lb.), kosher salt & freshly ground black pepper, 8 square wonton wrappers, and more.

Yes, Crunchy Chinese Chicken 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.

That's it — enjoy your meal!

Crunchy Chinese Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions