Go Back
–+ servings
asian wonton salad in a white bowl

Asian Wonton Salad

5 from 11 votes
Asian-inspired wonton salad packs a ton of flavor with a sweet sesame dressing over lettuce, chicken, and other fresh vegetables.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings8 large salads
Print
Share

Equipment

  • Pot for frying wontons It takes very little oil to fry the wonton wrappers. An inch or two is sufficient. I suggest a pot with sides that are at least 3-4 inches high to avoid splattering oil.

Ingredients

Dressing

  • ⅔ cup rice vinegar
  • 1 cup canola oil
  • 2 tablespoons sesame oil
  • 4 cloves garlic pressed or very finely minced
  • 2 tablespoons soy sauce
  • ½ cup sugar
  • 4 tablespoons sesame seeds

Salad

  • 2 heads romaine lettuce or a combination of greens (romaine, shredded cabbage, spinach etc)
  • 2-3 chicken breasts cooked and shredded (or 2 cups shredded rotisserie chicken)
  • large handful cherry tomatoes sliced in half
  • 1 small red onion sliced thinly
  • 1 cucumber sliced
  • 1 package wontons
  • vegetable oil for frying canola or peanut work great

Instructions

Dressing

  • Place all dressing ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.

Wontons

  • Heat about 2 inches of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (about 1" strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375℉. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.

Salad

  • Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.

Notes

  • Assembled salads are best eaten fresh! If you have leftovers or want to plan ahead, store salad components in the refrigerator (except fried wontons) and build your salads as needed.
  • Store your finished dressing in an airtight container in the refrigerator and enjoy within 3-4 days for best results.  
  • From the comment section: Yummy add ins include cashews or candied pecans/walnuts. 

Nutrition

Calories: 610kcal, Carbohydrates: 39g, Protein: 19g, Fat: 43g, Saturated Fat: 4g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 22g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 497mg, Potassium: 771mg, Fiber: 5g, Sugar: 16g, Vitamin A: 13753IU, Vitamin C: 13mg, Calcium: 93mg, Iron: 3mg
Course: Salads
Cuisine: Asian
Keyword: Asian, Asian Wonton Salad, salad, sesame, wonton
Calories: 610kcal
Author: Adapted from Helen Klann and Gisela Humphrey
Cost: $8
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!