Chinese Chicken Salad Recipe

5 2 2
Chinese Chicken Salad Recipe
Chinese Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Chinese Chicken Salad Recipe

Read Reviews
5 2 2
Publisher Photo
Here's a cool, easy entree perfect for steamy summer days! You can do most of the preparation for this dish ahead of time and just mix it together before serving. The crispy lettuce and wonton skins keep this dish light, while the chicken and dressing give it wonderful flavor. —Shirley Smith, Yorba Linda, California
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 package wonton skins, cut into 1/4-inch strips
  • Oil for deep-fat frying
  • 3 cups cubed cooked chicken
  • 1 head lettuce, shredded
  • 4 green onions with tops, sliced
  • 4 tablespoons sesame seeds, toasted
  • DRESSING:
  • 1/3 cup white wine vinegar
  • 1/4 cup sugar
  • 3 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
  • 1 teaspoon monosodium glutamate, optional
  • 1/2 teaspoon pepper

Directions

Deep-fry wonton skins in oil until brown and crisp. Drain on paper towels; set aside. In a large salad bowl, combine chicken, lettuce, green onions and sesame seeds; mix gently. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat. Yield: 6-8 servings.
Editor's Note: For faster preparation, a can of chow mein noodles can be substituted for the wonton skins.
Originally published as Chinese Chicken Salad in Taste of Home June/July 1993, p27

  • 1/2 package wonton skins, cut into 1/4-inch strips
  • Oil for deep-fat frying
  • 3 cups cubed cooked chicken
  • 1 head lettuce, shredded
  • 4 green onions with tops, sliced
  • 4 tablespoons sesame seeds, toasted
  • DRESSING:
  • 1/3 cup white wine vinegar
  • 1/4 cup sugar
  • 3 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
  • 1 teaspoon monosodium glutamate, optional
  • 1/2 teaspoon pepper
  1. Deep-fry wonton skins in oil until brown and crisp. Drain on paper towels; set aside. In a large salad bowl, combine chicken, lettuce, green onions and sesame seeds; mix gently. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat. Yield: 6-8 servings.
Editor's Note: For faster preparation, a can of chow mein noodles can be substituted for the wonton skins.
Originally published as Chinese Chicken Salad in Taste of Home June/July 1993, p27

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Reviews forChinese Chicken Salad

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Diane User ID: 9295194 277564
Reviewed Nov. 10, 2017

"I have made this many times, and it is a favorite. Did not use MSG and used chinese noodles instead of wonton. It turned out great."

MY REVIEW
knitbaker User ID: 3323151 1861
Reviewed Sep. 28, 2009

"would be good with a poppy seed dressing"

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