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Chinese Chicken Salad

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6-8 servings


  • 6 ounces wonton wrappers, 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
  • 1/4 cup sesame seeds, toasted
  • 1/3 cup white wine vinegar
  • 1/4 cup sugar
  • 3 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
  • 1 teaspoon monosodium glutamate, optional
  • 1/2 teaspoon pepper


  • Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside.
  • In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. 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.
Editor's Note: For faster preparation, a can of chow mein noodles can be substituted for the wonton skins.

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Average Rating:
  • suefalk
    Jun 24, 2020

    Yum! I love the crunch of the wonton wrappers. But, a definite pass on the MSG. It’s not needed. I also added some toasted sliced almonds and baby spinach. Making this again!

  • dcscake_OH
    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.

  • spiderswims
    May 18, 2013

    No comment left

  • mbvanzante
    Nov 14, 2011

    No comment left

  • knitbaker
    Sep 28, 2009

    would be good with a poppy seed dressing