Asian Wonton Chicken Salad
This salad has it all: red leaf lettuce, chicken, vegetables, mandarin oranges, and fresh green onions. Topped with crispy wontons, sesame seeds, and a light dressing.
Ingredients
Dressing
- 1/4 cup sugar, to taste
- 1/2 cup olive oil + 1 tablespoons water - OR - ½ cup canola oil-OR- ½ cup avocado oil
- 1 teaspoon salt
- 1/4 cup rice vinegar
- 1/4 cup cider vinegar
Salad
- 4 chicken breast halves, baked or grilled
- 2 heads red leaf lettuce
- 3 10.5- ounce cans mandarin oranges, drained
- 2 cucumbers, seeded and diced-OR- two English cucumbers, diced
- 1 8- ounce package mushrooms, thinly sliced (optional)
- 2 8- ounce cans water chestnuts, drained and cut into matchstick pieces
- 2 bunches green onions, chopped (green stems only)
- ¾ of a 12-ounce package wonton wrappers, sliced into strips and deep fried
- 2 tablespoons toasted sesame seeds
Instructions
Salad
- Season chicken breasts with salt and pepper and bake or grill until cooked through. Cube chicken breasts.
- Wash and chop lettuce.
- In a large bowl, combine lettuce with fruit, vegetables, and chicken. Toss, then refrigerate until ready to serve.
- Just before serving, drizzle with dressing and toss. Serve wontons on the side to keep them crispy.
Dressing
- Mix all ingredients in a blender or shaker or use immersion blender. Do not refrigerate before using. If refrigerating leftover dressing, bring to room temperature before tossing on salad.
- Salad dressing should be fairly thin. If using olive oil, add up to 2 tablespoons of water to thin.
Notes
Cider vinegar may be substituted for equal amounts of rice vinegar.
Sesame oil adds a distinct Asian flavor. If you enjoy it, substitute up to two tablespoons olive oil with an equal amount of sesame oil.
Tip: Save time by picking up fried wontons from a nearby Chinese restaurant.