Chicken Salad with Crispy Wontons Recipe

Chicken Salad with Crispy Wontons Recipe
Chicken Salad with Crispy Wontons Recipe photo by Taste of Home
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Chicken Salad with Crispy Wontons Recipe

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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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Chicken Salad with Crispy Wontons in Light & Tasty April/May 2005, p39

Nutritional Facts

1 cup: 149 calories, 6g fat (1g saturated fat), 33mg cholesterol, 253mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken Salad with Crispy Wontons in Light & Tasty April/May 2005, p39

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