Salads
This Asian chopped chicken salad recipe transforms simple ingredients into a vibrant, restaurant-worthy dish with crispy wonton strips and a tangy sesame dressing. The secret lies in perfectly seared chicken, precise knife work, and balancing sweet, savory, and umami flavors—techniques I’ve refined over years of cooking for crowds.
What makes this salad stand out is the texture contrast: tender chicken, crunchy wonton strips, and crisp vegetables all coated in a glossy, addictive dressing.
The foundation starts with crispy wonton strips—a game-changer that adds depth without overwhelming the dish. I use a simple batter of egg and cornstarch, then fry them until golden and shatteringly crisp.
Meanwhile, the chicken is marinated in a blend of soy sauce, ginger, and garlic, ensuring it stays juicy while developing rich, caramelized edges. The dressing ties everything together with a perfect balance of sesame oil, rice vinegar, and a touch of honey for brightness.
By the time you assemble this salad, you’ll have a dish that’s visually stunning and packed with flavor in every bite. The wonton strips add a satisfying crunch, the chicken delivers protein-rich tenderness, and the dressing elevates every ingredient with its tangy-sweet profile.
It’s the kind of salad that feels special enough for a dinner party but simple enough for a weeknight lunch.
Serve it over mixed greens or shredded cabbage for extra crunch, or pack it in lettuce cups for a handheld twist. The recipe scales effortlessly—double the dressing for leftovers or add extra veggies like shredded carrots or cucumber. Here’s how to make it perfectly every time.
Ingredients for asian chopped chicken salad
Crispy wonton strips, juicy chicken, and a tangy dressing—here's what makes this salad shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Wonton Wrappers 🍜 | 12 pieces | Square, for crispy strips |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Cornstarch 🌾 | 2 tbsp | For crispy wonton batter |
| Vegetable Oil 🫒 | 2 cups | For frying wonton strips |
| Red Bell Pepper 🌶️ | 1 whole | Julienned, seeds removed |
| Carrots 🥕 | 2 medium | Julienned or matchstick cut |
| Cucumber 🥒 | 1 medium | Julienned, peeled |
| Green Onions 🧅 | 4 whole | Thinly sliced, white parts removed |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for garnish |
| Sesame Oil 🫒 | 2 tbsp | For dressing and garnish |
| Rice Vinegar 💧 | ½ cup | For tangy dressing base |
| Honey 🍯 | 2 tbsp | For sweetness balance |
| Low-Sodium Soy Sauce 🍶 | 3 tbsp | For marinade and dressing |
| Fresh Ginger 🌿 | 1 inch | Peeled, finely grated |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Mixed Greens 🌱 | 6 cups | Butter lettuce or spring mix |
| Sesame Dressing 🥄 | ½ cup | Homemade or store-bought |
The wonton wrappers are the star here. King Noodle brand is my go-to for the crispest strips, but any square wonton wrapper works. Look for freshness—wrappers should be pliable, not brittle. The chicken breast needs to be pounded even so it cooks perfectly. I use a meat mallet, but a rolling pin works too. For the ginger, fresh is non-negotiable—ground ginger lacks the bright punch this dish needs. Grab a small piece from the produce section and grate it yourself. The red bell pepper should be vibrant, not wilted, for that perfect crunch.
No wonton wrappers? Rice paper wrappers can be cut into strips, though they won't be as crispy. Subbing for the chicken? Rotisserie chicken works perfectly—just shred it yourself for better texture. The dressing can be made ahead, but hold off on adding the sesame seeds until serving. For extra crunch, add shredded jicama or water chestnuts to the veggie mix. The carrots and cucumber should be julienned uniformly—use a mandoline if you're feeling fancy, or a sharp knife if you're comfortable with it. The green onions add freshness, so don't skip them.
Wonton strips stay crispy for about 30 minutes if stored in an airtight container, but honestly, they're best eaten fresh. The chicken marinade keeps for 2 days in the fridge, but the texture suffers after that. The dressing lasts 1 week in the fridge, but the sesame oil separates—just give it a good shake before using. For meal prep, store components separately and assemble when ready to eat. This salad reheats beautifully—just warm the chicken and dressing separately and toss everything together.
Why You'll Love This Recipe
- Crispy Without Fuss: The cornstarch coating on those chicken pieces? It’s the secret weapon—no breading mess, just that addictive crunch every time. I toss them in oil for 30 seconds, flip once, and they’re golden. No deep-frying, no waiting, no stress.
- Wrappers Work Magic: Honestly, I never expected wonton wrappers to be the star, but here we are. They soak up just enough flavor to turn this into a handheld feast—no soggy lettuce, no wilted greens. The egg wash seals them into little crispy pockets that disappear faster than my willpower on a bad day.
- Lunchbox Hero: This is my go-to for school lunches or office dinners—packs like a dream, stays fresh for days, and kids actually eat it. (Yes, even on a Tuesday.) The chicken holds up, the wrappers stay sturdy, and I can toss in whatever veggies I have lurking in the fridge.
- Budget Crunch Saver: Chicken breast and wonton wrappers stretch farther than you’d think. I make a double batch, freeze half, and pull it out for lazy nights or unexpected guests. No takeout, no guilt—just reliable, crave-worthy bites that won’t break the bank.
Step-by-step instructions for Asian chopped chicken salad
Here's how to assemble this vibrant dish with perfect crispy textures and balanced flavors.
Prepare the Chicken Marinade and Crispy Wonton Strips
In a medium bowl, whisk together the 3 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1 inch peeled and finely grated fresh ginger, and 4 minced garlic cloves. Add the 1.5 lb boneless, skinless chicken breast and coat thoroughly. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
While the chicken marinates, prepare the wonton strips. Cut each of the 12 wonton wrappers into thirds, creating 36 thin rectangular strips. In a shallow bowl, whisk together the 1 whole large egg and 2 tablespoons cornstarch until smooth. Dip each wonton strip into the egg mixture, allowing excess to drip off. Arrange on a parchment-lined baking sheet.
Fry the Wonton Strips Until Golden
Heat 2 cups vegetable oil in a deep skillet to 350°F (use a thermometer for accuracy). Fry the wonton strips in batches for 30-45 seconds until they become a beautiful golden brown color. They'll puff slightly and become crispy. Remove with a slotted spoon and drain on paper towels. Keep warm while you prepare the rest of the salad components.
Here's the thing—don't overcrowd the pan or the oil temperature will drop, making the strips greasy instead of crispy. Work in small batches and maintain that 350°F temperature throughout frying. The strips should hold their shape and have a satisfying crunch when bitten.
Julienne Vegetables and Prepare the Dressing
Using a mandoline or sharp knife, julienne the 1 red bell pepper (seeds removed), 2 medium carrots, and 1 medium cucumber (peeled) into thin matchsticks. Thinly slice the 4 green onions, removing the white parts. Place all vegetables in a large mixing bowl.
In a small bowl, whisk together the 0.5 cup rice vinegar, 2 tablespoons sesame oil, 2 tablespoons honey, and 1 tablespoon low-sodium soy sauce reserved from the chicken marinade. Add the 0.5 cup sesame dressing and mix well. Taste and adjust seasoning if needed—you want a balance of tangy, sweet, and umami flavors.
Cook and Chop the Chicken
Remove the chicken from the marinade and pat dry with paper towels. Heat a clean skillet over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the juices run clear. Let the chicken rest for 5 minutes before chopping into ½-inch pieces.
Add the chopped chicken to the vegetable mixture along with the fried wonton strips. Gently toss everything together with the dressing until everything is evenly coated. The wonton strips should maintain their crispiness, so handle them carefully to avoid breaking. Taste and adjust seasoning if needed—you might want to add a touch more soy sauce for extra umami.
Assemble and Serve Immediately
Just before serving, toast the 1 tablespoon sesame seeds in a dry skillet over low heat for 1-2 minutes until fragrant and golden. Arrange the 6 cups mixed greens on a large platter and spoon the chicken-vegetable mixture on top. Sprinkle with the toasted sesame seeds and additional sliced green onions if desired.
This salad is best served immediately while the wonton strips are still crispy. The contrast of textures—crispy wonton strips, tender chicken, and fresh vegetables—paired with the tangy-sweet dressing creates a perfect balance. Serve with extra dressing on the side for those who want to customize their portion.
Pro Tips For Making Asian Chopped Chicken Salad
- CRISP THE WRAPPERS RIGHT: Use a nonstick pan and keep the heat medium. Wonton wrappers burn faster than you think—watch them like a hawk and flip every 20 seconds until they’re golden and slightly puffed. I learned this the hard way when I walked away for "just a minute" and came back to a pile of blackened squares.
- CUT CHICKEN SMALLER THAN YOU THINK: Slice the chicken breast into ¼-inch strips, not ½-inch. Thinner pieces cook faster, stay juicier, and blend better into the salad. I used to eyeball it, but now I measure against the edge of a knife—consistency matters, especially when you’re tossing everything together.
- MARINATE THE EGG WHILE YOU COOK: Whisk the eggs with a pinch of salt and set them aside while you fry the chicken. The longer they sit (even 5 minutes), the creamier they’ll be when folded into the salad. Sounds simple, but I used to scramble them last-minute, and the texture always suffered.
- DON’T OVERMIX THE SALAD: Toss the chicken, wrappers, and egg just until combined—stop when you see pockets of texture. Overworking it turns everything into mush, and that’s when the dish loses its satisfying bite. I know, I know, it’s tempting to get it "perfect," but trust the process.
Best sauces and condiments for this recipe
Classic Sesame Dressing
This is my go-to dressing for the salad—simple yet packed with flavor. Whisk together ½ cup rice vinegar, 2 tablespoons sesame oil, 2 tablespoons honey, and 1 tablespoon low-sodium soy sauce from the chicken marinade.
Add ½ cup store-bought sesame dressing (like Kikkoman Sesame Dressing) for extra depth. The key is balancing tangy, sweet, and umami—taste as you go. 🥄
Spicy Sriracha Twist
For a kick, blend 1 tablespoon sriracha into the dressing. I like adding ½ teaspoon grated fresh ginger and a pinch of Penzeys smoked paprika for warmth. This version pairs perfectly with the crispy wonton strips—heat cuts through the richness. Adjust to taste, but start conservative. 🌶️
Creamy Peanut Dressing
Swap the sesame dressing for a peanut version by mixing ¼ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, and 1 tablespoon honey.
Thin with 2 tablespoons warm water until pourable. Garnish with crushed peanuts and extra lime zest. This adds richness that complements the crunchy wonton strips beautifully. 🥜
Lime-Ginger Vinaigrette
Brighten the salad with a zesty dressing: whisk ¼ cup lime juice, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 1 tablespoon honey, and 2 tablespoons sesame oil.
Finish with a pinch of Maldon sea salt. This cuts through the fried wonton strips and enhances the chicken’s flavor. 🍋
Sweet Chili Glaze
For a fusion twist, drizzle the salad with a Sweet Baby Ray’s Sweet Chili Sauce mixed with 1 tablespoon soy sauce and ½ teaspoon sesame oil. The sweetness balances the crispy wonton strips, while the chili adds a subtle kick. Serve extra on the side for dipping. 🔥
Garnish Game-Changers
Elevate the salad with toppings like toasted sesame seeds, sliced red chili flakes, or crushed peanuts. For extra crunch, add shredded jicama or water chestnuts. These add texture and visual appeal—don’t skip them! The wonton strips stay crispy when garnished last. ✨
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of fresh?
Rotisserie chicken works perfectly—just shred it yourself for better texture control. Look for a fresh, high-quality rotisserie chicken with minimal seasoning, as you’ll be adding your own marinade flavors. Remove any skin or bones before chopping, and adjust the quantity to match the 1.5 lb requirement in the recipe.
How do I keep the wonton strips crispy when assembling?
Fry them fresh and keep them warm in a 200°F oven on a wire rack until ready to use. The key is handling them gently when tossing with the salad—use tongs instead of forks to avoid breaking. Add the wonton strips to the salad bowl last minute, just before serving, to maintain that satisfying crunch.
What's the best way to store leftovers?
Store components separately: keep the chicken and veggies in one container, the dressing in another, and the wonton strips in a separate airtight container. Reheat the chicken and dressing separately, then toss everything together. The wonton strips are best eaten fresh but can be reheated for 10-15 seconds in a dry skillet to restore crispiness.
Can I make this salad gluten-free?
Yes! Use gluten-free wonton wrappers (like King Noodle GF brand) and check your sesame dressing for hidden gluten. The rest of the recipe is naturally gluten-free. For extra security, use tamari instead of soy sauce in both the marinade and dressing. The flavor profile will still shine through with these adjustments.
Why is my dressing too thick or too thin?
The dressing should be pourable but coat the back of a spoon. If too thick, thin with 1 teaspoon warm water at a time. If too thin, stir in ½ teaspoon cornstarch mixed with 1 teaspoon water until smooth. The ratio of rice vinegar to sesame oil is key—adjust by ½ teaspoon increments until you achieve the perfect balance.