Chinese Chicken Salad is the mother of all salads! Chock full of lettuce, carrots, edamame, poached chicken, and crisp wonton strips in a sweet and tangy Asian-inspired dressing, it’s like a party in your mouth! It’s a great side dish or light meal the whole family will love.
I love to cook and enjoy putting delicious meals together but come Summertime, the kitchen is my least favorite place to be. Who wants to be tied to a burning stove in 100 F weather, right?
So when temperatures start to crank up, I swap our more elaborate dinners to simple salads and sandwiches at home which are a welcomed change of fare! They’re quick and easy to prep and are also loaded with fresh flavors and good-for-you nutrients.
This Chinese Chicken Salad, for example, takes less than 30 minutes to make yet tastes like you slaved in the kitchen for hours. Chock full of lettuce, carrots, edamame, poached chicken, and crisp wonton strips in a sweet and tangy Asian-inspired dressing, every bite is like a party in your mouth!
Tips on How to Make Chinese Chicken Salad
- For best results, deep-fry the wonton strips in the optimal oil temperature of 350 F to 375 F. Do not overcrowd the pan and cook in batches as needed.
- Remove the fried wontons from the pan a shade lighter than you’d like as they will continue to brown in the residual heat and will crisp up as they cool.
- I like to poach the chicken breast as this method cooks the meat gently and keeps it moist and tender. You can, however, swap grilled or rotisserie chicken.
- A big part of the deliciousness of this salad is the crisp veggies and the crunchy wontons. You can prep the ingredients ahead of time but toss them together when ready to serve to maintain texture.
More Easy Salad Recipes to Try
- Chicken Salad with Spicy Peanut Dressing
- Ensaladang Kamote Tops
- Thai Mango Salad with Bean Sprouts and Basil
Chinese Chicken Salad
- 1 pound boneless, skinless chicken breast
- 1 teaspoon salt
- 1 package (12 ounces) wonton wrappers, cut into thin strips
- 1/4 cup canola oil
- 1 head iceberg lettuce, torn
- 1/4 head red cabbage, shredded
- 1 large carrot, peeled and julienned
- 1/2 cup edamame
For the Dressing
- 1/2 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/4 cup brown sugar
- 1 tablespoon chili garlic sauce
- 1 thumb-size ginger, peeled and grated
- In a pot over medium heat, combine chicken, salt, and enough water to cover. Bring to a boil, skimming scum that floats on top.
- As soon as the water comes to a boil, lower heat, cover, and simmer for about 12 to 15 minutes or until chicken turns opaque and a thermometer inserted in the thickest part of the meat reads 165°F.
- With a slotted spoon, remove chicken from the pot and chill in the refrigerator until completely cooled. Coarsely shred.
- In a wide pan over medium heat, heat oil to 350 F. Add the wonton strips in batches and fry, stirring regularly, for about 1 to 2 minutes or until golden. With a slotted spoon, remove from oil and drain on paper towels. Wonton strips will crisp as they cool.
- In a large bowl, combine chicken, lettuce, red cabbage, carrots, and edamame. Just before serving, drizzle with dressing and garnish with fried wonton strips. Gently toss to combine.
For the Dressing
- In a bowl, combine rice vinegar, soy sauce, sesame oil, sugar, chili garlic sauce, and ginger. Whisk together until well-blended.