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Chicken Salad with Crispy Wontons

 Chicken Salad with Crispy Wontons
Here's a quick easy meal. My mom made it when I was growing up, but I added veggies and lightened the sweet-and-sour dressing. I also bake the crispy wontons instead of frying them. —Kylea Rorabaugh of Kansas City, Missouri
10 ServingsPrep/Total Time: 30 min.


  • 10 wonton wrappers, cut into 1/4-inch strips
  • 1/4 cup cider vinegar
  • 3 tablespoons canola oil
  • 3/4 teaspoon sesame oil
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups torn romaine
  • 3 cups cubed cooked chicken breast
  • 1 medium sweet red pepper, cut into 1/4-inch strips
  • 1 medium sweet yellow pepper, cut into 1/4-inch strips
  • 1/2 cup halved grape tomatoes


  • Lightly spritz both sides of wonton strips with cooking spray; place
  • on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or
  • until golden brown. Turn strips over; broil 2-3 minutes longer or
  • until golden brown. Remove to wire racks to cool.
  • For dressing, in a small bowl, whisk the vinegar, canola oil, sesame
  • oil, sugar, salt and pepper; set aside. In a large bowl, combine the
  • romaine, chicken, peppers and tomatoes. Just before serving, drizzle
  • with dressing and toss to coat. Top with wonton strips. Yield: 10
  • servings.

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Chicken Salad with Crispy Wontons (continued)

Nutritional Facts: 1 cup equals 149 calories, 6 g fat (1 g saturated fat), 33 mg cholesterol, 253 mg sodium, 10 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.