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Crunchy Asian Sesame Chicken Chopped Salad Recipe with Crispy Wontons

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A quick and easy Asian-inspired chopped salad featuring crispy pan-fried chicken, crunchy wontons, fresh vegetables, and a tangy sesame soy vinaigrette. Perfect for summer and packed with flavor and texture.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil (for frying chicken)
  • 4 cups shredded Napa cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup chopped green onions (scallions)
  • 1/2 cup chopped fresh cilantro (optional)
  • 1 cup snap peas, thinly sliced
  • 1/2 cup sliced radishes
  • 10 wonton wrappers, cut into strips or triangles
  • Vegetable oil for frying wontons (or use air fryer)
  • 3 tablespoons soy sauce (for dressing)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil (for dressing)
  • 1 teaspoon grated fresh ginger (for dressing)
  • 1 clove garlic, minced (for dressing)
  • 1 teaspoon sriracha or chili garlic sauce (optional)
  • 2 tablespoons vegetable oil (neutral, for emulsifying dressing)
  • Toasted sesame seeds (optional topping)
  • Chopped roasted peanuts or cashews (optional topping)

Instructions

  1. In a bowl, toss chicken pieces with soy sauce, toasted sesame oil, grated ginger, minced garlic, salt, and pepper. Marinate for at least 10 minutes.
  2. Sprinkle cornstarch evenly over marinated chicken and toss to coat.
  3. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook chicken pieces in a single layer for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Drain on paper towels.
  4. Heat oil in a deep pan or preheat air fryer to 375°F (190°C). Fry wonton strips in batches for 1-2 minutes until puffed and golden. Drain on paper towels. Alternatively, bake wonton strips at 400°F (200°C) for 8-10 minutes, flipping halfway.
  5. In a large bowl, combine Napa cabbage, red cabbage, carrots, snap peas, radishes, green onions, and cilantro. Toss gently.
  6. Whisk together soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger, minced garlic, sriracha (if using), and vegetable oil until emulsified.
  7. Pour dressing over salad and toss thoroughly to coat.
  8. Top salad with crispy chicken pieces and crispy wonton strips. Sprinkle with toasted sesame seeds and chopped nuts if desired.
  9. Serve immediately to enjoy the wontons at their crunchiest. Keep dressing separate if preparing ahead to avoid sogginess.

Notes

Pat chicken dry before marinating for better cornstarch adhesion and crispiness. Maintain medium-high oil temperature when frying wontons to avoid greasiness or burning. Air-frying or baking wontons offers a healthier alternative. Prepare veggies and dressing ahead to save time. Add wontons just before serving to keep them crunchy.

Nutrition

Keywords: Asian salad, sesame chicken salad, crispy wontons, summer salad, quick salad recipe, healthy chicken salad, chopped salad, sesame dressing

Find it online: https://emmayum.com/crunchy-asian-sesame-chicken-chopped-salad-recipe-with-crispy-wontons-easy-and-perfect-for-summer/