Go Back
+ servings
Chinese Chicken Salad on a black serving plates with salad dressing on the side
Print Recipe
5 from 1 vote

Chinese Chicken Salad

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.

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Asian
Servings: 6 Servings
Calories: 476kcal


  • 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.



  • 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.
  • Grilled or rotisserie chicken works in the recipe, too. Just debone and then shred or cut into chunks.
  • You can substitute the wonton strips  with crunchy chow mein noodles which you can find at most grocery stores,
  • Feel free to add almond slivers for extra crunch or mandarin oranges for a fruity hint of flavor.


Calories: 476kcal | Carbohydrates: 61g | Protein: 26g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 1407mg | Potassium: 666mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2575IU | Vitamin C: 24.8mg | Calcium: 90mg | Iron: 4mg