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Asian Tossed Salad

 Asian Tossed Salad
Cubed chicken marinates overnight in a sweet and salty sauce, giving every bite great flavor. Fried wonton strips add fun crunch to this main-dish salad.
15 ServingsPrep: 25 min. + marinating


  • 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


  • In a large resealable plastic bag, combine soy sauce and sugar. Add
  • chicken; seal bag and turn to coat. Refrigerate overnight.
  • 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.
  • In a large salad bowl, combine the lettuce, mushrooms and onions. Add
  • the wonton strips and chicken with any remaining soy sauce mixture.
  • In a jar with a tight-fitting lid, combine the dressing ingredients;

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Asian Tossed Salad (continued)

Directions (continued)

  • shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save
  • remaining dressing for another use. Yield: 15 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.