Perfect for lunch or dinner, this Oriental Chicken Salad is loaded with veggies and chunks of chicken!
This recipe was originally posted in February 2015. The pictures and recipe have been updated.
This is the perfect salad. It has a great balance of ingredients and a wonderful oriental dressing. I love the flavor of oriental dressings and finally made a perfect recipe!
I’ve added chicken to this salad to make it a meal, but the chicken is optional. If adding chicken, you can use left over chicken or quickly cook up a couple of breasts.
For this salad I made crispy wontons. Let me warn you. These tend to disappear before they make it to the salad. As soon as they come out of the oven the nibbling begins.
Everyone seems to just wander into the kitchen and nibbles on just one or two. If you’re not careful there won’t be enough for the salad. Consider making twice the amount called for….don’t say I didn’t warn you!
How to toast almonds and sesame seeds:
To toast the sesame seeds and sliced almonds, use a small saute pan on medium heat. Add the almonds. Keep a close eye on the pan and stir or shake often.
These will only take a couple of minutes and they go from done to burnt in no time flat. As soon as they brown, remove from pan.
Repeat with the sesame seeds – they will cook even quicker than the almonds. Because the almonds and sesame seeds cook at different times, I always do them separately.
There is a lot of chopping for this salad. When I want to have this for a weeknight meal, I prep all the veggies and salad the night before. I store everything in separate containers.
You can also toast the almonds and sesame seeds the night before. When you’re ready for salad, you just toss everything together, mix up the dressing and enjoy! A little prep work the night before can make dinner time easy, healthy and delicious!
This makes a really BIG salad. It feeds my family of 5 as a main dish. All we add is some crunchy french bread and we have a meal. Keep in mind that I have three hungry teenagers and it satisfies them!
If you want to save some for leftovers, set part of salad aside and add dressing when ready to use. Pre-dressed salad tends to get soggy.
I used all the dressing for this sized salad. If you had any extra dressing, or wanted to make just the dressing, you can cover and store in the fridge.
- 1/4 Cup Olive Oil
- 3 Tablespoons Honey
- 2 Tablespoons Rice Wine Vinegar
- 1 teaspoon ginger powder
- 1 Tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon Sriracha sauce
- 1 teaspoon sesame oil
- 20 Wonton Wrappers
- 1/8 teaspoon salt
- 1-2 Hearts of Romain Lettuce Chopped
- 2 Cups Napa Cabbage Chopped
- 1 Cup Spinach Chopped
- 2 Cooked Chicken Breasts Chopped
- 1 Red Bell Pepper Sliced Thin
- 1/4 Cup Chopped Cilantro
- 4 Scallions Chopped
- 2 Small Cucumbers Sliced on the diagonal
- 1 Cup Sugar Snap Pea Chopped
- 1/2 Cup Slice Almonds Toasted
- 2 Tablespoons Sesame Seeds Toasted
For Dressing, mix together olive oil, honey, vinegar, ginger, soy sauce, garlic, sriracha, and sesame oil together in a glass jar.
Slice wonton wrapers into 1/2" strips. Sprinkle strips onto a baking sheet. Spray lightly with a nonstick cooking spray. Sprinkle with salt.
Place in a preheated 400 degree oven. Toss wonton strips every 5 minutes until they are golden brown, 15-20 minutes.
Mix lettuce,cabbage, spinach, bell pepper, scallions, cucumbers, snap peas, and cilantro into a large bowl.
Drizzle 1/2 of dressing over salad.
Toss to mix
Sprinkle Almonds, sesame seeds, and wonton crisps onto salad.
Drizzle remaining dressing over salad.
This makes a big, entree sized salad.
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