TOTAL TIME: Prep: 25 min. + marinating
MAKES: 15 servings


  • 1/4 cup soy sauce
  • 1 teaspoon sugar
  • 2 cups cubed cooked chicken
  • Oil for deep-fat frying
  • 12 wonton wrappers, cut into thin strips
  • 1 large bunch green leaf lettuce, chopped (about 12 cups)
  • 10 large fresh mushrooms, thinly sliced
  • 4 green onions, chopped
  • 1/2 cup canola oil
  • 1/3 cup white wine vinegar
  • 1/4 cup sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.
  2. Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels.
  3. In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture.
  4. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use. Yield: 15 servings.
Originally published as Asian Tossed Salad in Holiday & Celebrations Cookbook 2004 , p178

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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