Crispy Wonton Chicken Salad

By Eric Kim

Published June 25, 2022

  • Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
Media 1 of 2
Total Time
20 minutes
Rating
5(1,619)
Comments
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This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing’s low oil content – plus the addition of mayonnaise, which helps create an emulsion – means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

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Ingredients

Yield:2 to 4 servings

FOR THE DRESSING

  • 3 tablespoons rice vinegar

  • 3 tablespoons toasted sesame oil

  • 2 tablespoons peach or apricot preserves

  • 2 tablespoons mayonnaise

  • 1 tablespoon soy sauce

  • 1 teaspoon chili powder

  • ½ teaspoon onion powder

  • Salt

FOR THE SALAD

  • 8 ounces cooked chicken meat, torn into bite-size pieces (2 cups)

  • 8 wonton wrappers (see Tip)

  • Vegetable oil, for frying

  • Salt

  • 2 romaine hearts, coarsely chopped

  • 4 scallions, coarsely chopped

  • 1 packed cup coarsely chopped fresh cilantro leaves with tender stems

  • 1 packed cup coarsely chopped fresh mint leaves

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

51 grams carbs; 61 milligrams cholesterol; 958 calories; 44 grams monounsaturated fat; 18 grams polyunsaturated fat; 7 grams saturated fat; 73 grams fat; 6 grams fiber; 916 milligrams sodium; 27 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.

  2. Step 2

    Prepare the salad: Add the chicken to the dressing and toss.

  3. Step 3

    To fry the wonton wrappers, cut the squares into ½-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.

  4. Step 4

    Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

Tip

  • Wonton wrappers are uncooked, flour-based thin sheets of dough, about 3½ inches square. You can find them in the refrigerated section of supermarkets. Store-bought fried wonton wrappers, often packaged as “wonton strips,” are a convenient alternative, though they can be harder to find; look for them near the salad croutons.

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Ratings

5 out of 5
1,619 user ratings
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Comments

Julia

I'm just here to say do yourself a favor and read the absolutely beautiful article Eric Kim wrote to introduce this recipe. It'll give you a big lump in your throat (NY Times Magazine, June 22, 2022).

Philippe Garmy

Crispy, fried shallots or onions (store bought) is a brilliant substitute to the fried wontons...

Steve

I make a very similar cabbage-based version of this based off a Marion Grasby recipe. I like it because it uses up the wonton bags all the Chinese takeouts include here in NYC. I started adding duck sauce packets to the dressing, which is the only useful application I ever found (serving same purpose as apricot preserves here). Try adding in a diced red chile, some crushed peanuts, and fried shallots too!

skullgirl8

Don’t use store bought already cooked wontons, they are too hard and stale tasting. Frying the wontons is quick and easy. I have made this several times and have added a variety of items like tofu, cabbage, cucumbers, carrots, spinach, red pepper, peanuts, mandarin oranges. It’s all good, this is a very flexible recipe. The real magic is the dressing!

Annie

I liked it! But also thought the dressing was a little bland. Perhaps because I omitted the chilli (kids). Any suggestions on how to make it a bit punchier next time?

Cat

A lovely salad! I used arugula instead of romaine lettuce, left out the cilantro and mint, and added fresh ripe cantaloupe chunks.

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