Chinese Chicken Salad with Sesame Dressing

by heidi on March 27, 2012

Lighter on the waistline: the ode to spring as it quickly tumbles into summer.

I’m more excited for Smudge’s weeklong spring break than I ever was for mine back in the day. My spring break as a kid comprised of maybe, just maybe, the Thursday and Friday prior to Easter. This is the same state that gives grade school children a weekend off in the fall for “Deer Hunting” season. Hey, we take the vacations we can get, right?

Then when college rolled around and we did get a mini-vacation, blowout trips that involved an airline were rarely in the cards thanks to my schooling it in a small farming town at 4500 feet elevation and a trek to the nearest airport. The mere whisper of 45 degree weather brought out flip flops, Bain de Soleil and off-the-shoulder sweatshirts. Yes, it was the nineties my friends.  MTV beachhouse? Not so much.

This year won’t involve checked baggage fees or biscoff cookies either, but we will be making a spring pilgrimage to soak in some much craved sun, warmer climes and pool lounging.

And thus, it’s prep time folks. Goodbye triple cream French brie, see you soon my beloved sourdough, hello gym and Lose It.

This Chinese Chicken Salad is a healthy alternative to heavier versions at popular food chains and hardly a hinderance thanks to the wonton and almond crunch, protein-packed chicken breast and a flavor-flav dressing.

Foodie Crush Chinese Chicken Salad with Sesame Dressing

I CRAVE this salad. And since I don’t live near the restaurants where I used to pick them up for lunch anymore, I’ve created a tasty combination homage to two of my favorite chinese chicken salad spots: a recipe I based on Feast from the East‘s sesame salad dressing and their lightly fried and highly addictive wonton strips added to California Chicken Cafe ‘s addition of pasta noodles. At one time a few years ago I found the dressing at Costco, but its been a few years and I haven’t seen it since. Good thing I had it still on my taste buds so I could replicate.

I know this may not sound 100% diet food, but so long as you watch your portion size, the amount of dressing you use and the number of crunchy wontons you top it with, you’ll still be in the zone and your cravings will be satiated.

This time around I used a grocery store rotisserie chicken to save me a few minutes in the kitchen. I used just one chicken breast for the salads and saved the rest for the lunch leftovers. But if you want to create this dish from scratch, check out Vered of Healthy Recipes’ instructions for the perfectly baked chicken breast.

Chinese Chicken Salad with Sesame Dressing

Serving Size: serves 2


12 3-inch wonton skins, sliced into 1/4″ strips
1/4 cup canola or corn oil for frying
4 cups chopped romaine lettuce
1 chicken breast, shredded
2 green onions, chopped
1/4 cup sliced almonds, toasted lightly
1 tablespoon sesame seeds
2 cups cooked fusilli pasta noodles, cooled
1 1/2 tablespoons vegetable or grapeseed oil
6 tablespoons seasoned rice vinegar
1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
1 1/2 teaspoons sugar
2 teaspoons light soy sauce
2 tablespoon sesame seeds
1/2 teaspoon fresh ground pepper
1/8 teaspoon salt


  1. Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.
  2. In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
  3. Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.


Chicken, green onions and almonds are the link between the salads below, and of course their simplicity. A twist to the dressing and you have a whole new taste.

photo > Egg Wan’s Food Odyssey

Liv melds spunky watercress with springy spinach dressed up with a classic coconut-based dressing in this tasty Thai Chicken Salad from Egg Wan’s Food Odyssey

photo > Kohler Created

Jessica and Neil of Kohler Created keep a busy life (and its all on their blog) but keep weeknights simple with recipes like Almond Crusted Chicken Salad with Honey Mustard Dressing

photo > Eating and Living

And for our veg friends, here’s a tofu based version from Hyoson of Eating and Living with her similarly dressed Dubu Korean Tofu Salad

Related Posts
Garlic Soba Noodles with Grilled Shrimp
5 Updated Chicken Salad Recipes

Pad Thai Plus the Vegan Black Metal Chef

Thanks for reading and please keep in touch.  Subscribe to Foodie Crush and follow me on TwitterFacebook and Pinterest and check out Foodie Crush magazine and Cookie Cravings cookbook.


Posted in: chicken and turkey,recipes,salads and sides

{ 32 comments… read them below or add one }

Blog is the New Black March 27, 2012 at 3:05 am

I made something similar last week- I adore salads like this! Lots of texture and flavor!


heidi March 27, 2012 at 12:35 pm

I better scoot on over to your blog to see what salad inspiration you’re sharing! Thx for the comment!


Blog is the New Black March 27, 2012 at 3:11 am

I love salads like this: full of texture and flavor!


Kathryn March 27, 2012 at 3:17 am

This looks like the perfect spring salad, full of lovely flavours.


Cassie March 27, 2012 at 5:34 am

Love the salads here! You are right – it is definitely time to lighten up for spring. All of these look so appetizing!


Sally @ Spontaneous Hausfrau March 27, 2012 at 7:11 am

I have 1 leftover chicken breast from dinner last night, so I have found exactly what’s for dinner tonight!


kelley March 27, 2012 at 7:32 am

The only drawback to the snow melting is that I can’t hide beneath 5 layers. Ugh, I suppose I should lighten things up too. The salad looks divine, by the way!


heidi March 27, 2012 at 12:34 pm

I totally hear you, Layers are certainly hard to give up after a cozy hibernation. So it off to the gym I go :)


Bev Weidner March 27, 2012 at 8:28 am

Ohhhhh, man I love salads like these. Texture, texture, texture.




Alison @ Ingredients, Inc. March 27, 2012 at 9:26 am

I love all of these too! Which to make first!! Will you be at EVO this summer?


heidi March 27, 2012 at 12:31 pm

Thanks Alison and yes! I’m Evo conference bound!


Lori @ RecipeGirl March 27, 2012 at 9:30 am

Now craving salad too! If it were up to me, I’d have salad every single night for dinner!


heidi March 27, 2012 at 12:31 pm

Lori, you have some amazing salads on your site, it wouldn’t be hard to find a bunch of salad winners!


Rocky Mountain Woman March 27, 2012 at 9:33 am

One of my all time favorites….

Thanks for the overview!!!


Miss @ Miss in the Kitchen March 27, 2012 at 12:04 pm

Oh my, now I’m craving one of these, it looks so good!


vered March 27, 2012 at 1:34 pm

Looks amazing! Thanks for the mention.


Melissa @ Best Friends For Frosting March 27, 2012 at 1:38 pm

I’ve never made dressing from scratch, but for this salad I may just have to hop to it. Great feature Heidi! =)


heidi March 27, 2012 at 1:41 pm

Oh my word! We need to get you on the homemade dressing train ASAP! It’s the only way to eat salad!


Brien27 March 28, 2012 at 9:10 am

These was mouth watering.I will like these by fallowing your instruction and ingredients.


Maria @ Orchard Bloom March 28, 2012 at 4:59 pm

This looks delightful!


Liz March 28, 2012 at 9:14 pm

Those picture makes me feel hungry. Thanks for the recipe.


Sara March 29, 2012 at 4:28 am

I’ve been looking for an easy salad recipe and landed on your blog! This looks delicious, can’t wait to try it!


Barbara @ Barbara Bakes March 29, 2012 at 5:48 am

Wish I was having this for lunch. It looks fantastic.


Desiree July 2, 2012 at 8:41 am

Hi there!
I just want to thank you for sharing this awesome recipe. I am featuring your dish on my blog today. Thank you again!!


Michelle @ Brown Eyed Baker July 8, 2012 at 9:15 pm

This sounds delicious! I love the combination of lettuce and pasta, and the dressing sounds to-die-for. Definitely eating this sooner rather than later!


Lindsey August 16, 2012 at 12:31 pm

Excellent salad! Loved every bite of it. I was skeptical about making the homemade won-tons but it really wasn’t bad and they complete the salad.


Jennifer November 8, 2012 at 4:43 pm

This was fantastic! I followed the recipe entirely, with 2 adjustments. I used 1 1/2 Tbsp sesame oil (I love the flavor of sesame oil), and it was fabulous, and I baked 2 chicken breasts and put 1 1/2 of them into the salad. This salad reminds me of the Applebee’s Oriental Chicken Salad, but much healthier! A keeper for sure!


shiva catering Fort Lauderdale September 5, 2013 at 12:42 am

Another mouth-watering dish that will surely delight your family or house guests! Reading helpful blogs such as this one help us to be creative and try new recipes to make our meals as exciting as always. Thanks for sharing!


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Donna Harms March 29, 2014 at 11:38 am

Fantastic recipe!! I substituted shredded carrots for the wontons to lighten it up & still give it some crunch. Definitely a keeper!!

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