Asian Chicken Salad with Crispy Wontons
Asian Chicken Salad with Crispy Wontons
Ingredients
For the Crispy Wonton Strips
- 12 wonton wrappers
- 2 cups vegetable oil, for frying
For the Salad
- 2 cups cooked chicken breast, shredded
- 3 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 1 cucumber, julienned
- 1 can mandarin oranges, 15-ounce, drained
- 1/2 cup cashews, roasted and salted
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
For the Asian Sesame Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the crispy wonton strips: Stack the wonton wrappers and cut them into 1/4-inch wide strips. Heat the vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Carefully add a handful of wonton strips to the hot oil, being careful not to overcrowd the pan. Fry for 1-2 minutes, or until golden brown and crispy, flipping once. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain. Repeat with the remaining wonton strips.
⏱️ 5 min
- 3
Prepare the Asian Sesame Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and black pepper until well combined.
⏱️ 5 min
- 4
Assemble the salad: In a large serving bowl, combine the shredded chicken, green cabbage, purple cabbage, julienned cucumber, drained mandarin oranges, cashews, chopped cilantro, and sliced green onions.
⏱️ 10 min
- 5
Pour the Asian Sesame Dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 3 min
- 6
Just before serving, top the salad generously with the crispy wonton strips.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Chicken Salad with Crispy Wontons
Ingredients
For the Crispy Wonton Strips
- 12 wonton wrappers
- 2 cups vegetable oil, for frying
For the Salad
- 2 cups cooked chicken breast, shredded
- 3 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 1 cucumber, julienned
- 1 can mandarin oranges, 15-ounce, drained
- 1/2 cup cashews, roasted and salted
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
For the Asian Sesame Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the crispy wonton strips: Stack the wonton wrappers and cut them into 1/4-inch wide strips. Heat the vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Carefully add a handful of wonton strips to the hot oil, being careful not to overcrowd the pan. Fry for 1-2 minutes, or until golden brown and crispy, flipping once. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain. Repeat with the remaining wonton strips.
⏱️ 5 min - 3
Prepare the Asian Sesame Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and black pepper until well combined.
⏱️ 5 min - 4
Assemble the salad: In a large serving bowl, combine the shredded chicken, green cabbage, purple cabbage, julienned cucumber, drained mandarin oranges, cashews, chopped cilantro, and sliced green onions.
⏱️ 10 min - 5
Pour the Asian Sesame Dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 3 min - 6
Just before serving, top the salad generously with the crispy wonton strips.
⏱️ 2 min