This Chinese Chicken Salad takes the healthier high road than the heavier versions I always see at those popular food chains that everyone loves. But this one with crunchy romaine, wontons, and an almond crunch, topped with protein-packed chicken breast, pasta noodles, and a flavor-flav sesame dressing.
Lighter fare that totally satisfies is what I’m craving now. And as summer’s flowy skirts and loose-fitting shift dresses morph into fall’s jeans and thigh hugging pants, it seems lighter food is part of my weekly anthem.
Goodbye my fave potato salad and chocolate drizzled ice cream cones dripping down my chin. Hello meal planning, gym going, and my fave weight loss plan.
And that’s where my all-time favorite—and healthier—Chinese Chicken Salad comes in.
I’ve updated this recipe post because I refer to it all the time and it needed some updated love.
I CRAVE this salad, and it’s one I love to make for ladies lunches or for a simple, and lighter meal for a crowd. Because who doesn’t love a good Chinese Chicken Salad anyway?
Since I don’t live in the same states as the restaurants where I used to pick them up for lunch anymore, I’ve created a tasty homage to two of my favorite Chinese chicken salad spots, and man, they are on point.
I based this salad on two of my Los Angeles quick eats faves: Feast from the East where they use it to dress crunchy romaine topped with their lightly fried and highly addictive wonton strips, but I added rotini pasta noodles ala the Chinese Chicken Salad from California Chicken Cafe.
Good thing I had these food memories embedded in my taste buds so I could replicate.
How to Make a Healthier Chinese Chicken Salad
I know this may not sound like 100% healthy-for-you food (fried wontons?), but moderation is my favorite friend.
So, as 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 100% satisfied yet still healthified.
Because the ingredients have true staying power, this salad is so easy to meal prep for the week and have everything ready to go.
- romaine lettuce
- chicken breast
- green onions
- rotini pasta (use whole wheat or gluten free if you prefer)
- sliced almonds
- fried wontons (you can leave these off, but they’re so good that moderation is my favorite ingredient too :) )
I’m a fan of meal prepping a few chicken breasts for the week to have them on hand for quick lunches and easy dinners, and this recipe is exactly one reason why.
And of course a grocery store rotisserie chicken will always save a few extra minutes in the kitchen. I used just one chicken breast for these salads and saved the rest for the lunch leftovers.
The spiraled rotelle pasta that tops the crunchy romaine plus the spunky green onion are probably my favorite additions to this salad. While you could skip the rotelle pasta, I don’t.
How to Make the Sesame Dressing
This dressing is the key to the flavor for this salad. It’s incredibly easy to make and takes just a few minutes to shake into shape.
Simply add the following ingredients to a small jar with a lid and shake. Or, of course you can whisk away if you’d like.
- grapeseed oil — it has a milder flavor than olive oil. You can use canola oil if you’d like too.
- seasoned rice vinegar — get the seasoned version, not the unseasoned
- sesame oil
- sugar
- light soy sauce
- sesame seeds
- fresh ground pepper and kosher salt
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Chinese Chicken Salad with Sesame Dressing
Ingredients
- For the Salad
- 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
- For the Dressing
- 1 1/2 tablespoons grapeseed oil or canola 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 kosher salt
Instructions
-
Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry the 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 the oil and drain on paper towels until cooled.
-
In a large bowl, combine lettuce, chicken breast, green onion, almonds, and pasta.
-
Add the dressing ingredients to a jar with a tight fitting lid and shake until until well mixed or whisk in a small bowl until the sugar dissolves. Dress the lettuce mixture with 2-3 tablespoons of sesame dressing and top with more sesame seeds, wonton strips, and serve.
More Salad Recipes Like This You Might Like Too
- Easy Vietnamese Noodle Salad
- Asian Ramen Noodle Salad Recipe
- Sesame Shrimp With Asian Greens Rice Bowl
- Peanut Noodles With Chicken
- Garlic Soba Noodles with Grilled Shrimp
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Blog is the New Black says
I made something similar last week- I adore salads like this! Lots of texture and flavor!
heidi says
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 says
I love salads like this: full of texture and flavor!
Kathryn says
This looks like the perfect spring salad, full of lovely flavours.
Cassie says
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 says
I have 1 leftover chicken breast from dinner last night, so I have found exactly what’s for dinner tonight!
kelley says
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 says
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 says
Ohhhhh, man I love salads like these. Texture, texture, texture.
Texture.
YUM.
Alison @ Ingredients, Inc. says
I love all of these too! Which to make first!! Will you be at EVO this summer?
heidi says
Thanks Alison and yes! I’m Evo conference bound!
Lori @ RecipeGirl says
Now craving salad too! If it were up to me, I’d have salad every single night for dinner!
heidi says
Lori, you have some amazing salads on your site, it wouldn’t be hard to find a bunch of salad winners!
Rocky Mountain Woman says
One of my all time favorites….
Thanks for the overview!!!
Miss @ Miss in the Kitchen says
Oh my, now I’m craving one of these, it looks so good!
vered says
Looks amazing! Thanks for the mention.
Melissa @ Best Friends For Frosting says
I’ve never made dressing from scratch, but for this salad I may just have to hop to it. Great feature Heidi! =)
heidi says
Oh my word! We need to get you on the homemade dressing train ASAP! It’s the only way to eat salad!
Brien27 says
These was mouth watering.I will like these by fallowing your instruction and ingredients.
Maria @ Orchard Bloom says
This looks delightful!
Liz says
Those picture makes me feel hungry. Thanks for the recipe.
Sara says
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 says
Wish I was having this for lunch. It looks fantastic.
Desiree says
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 says
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 says
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 says
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!
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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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Cristy says
I have rice vinegar in my cabinet already. Well it make a difference if I don’t use seasoned rice vinegar? What is it seasoned with?
Maggie says
WOW. I made this for dinner tonight and I am addicted! I think I am going to keep all of these ingredients on hand so I can make it whenever I want!
heidi says
Thanks for coming back and letting me know Maggie. I LOVE this salad too!
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chinese chiken is my favt can give me plzz
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i love this soooooooooooooo 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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Connie P says
Heidi – this is the salad of the summer!! So refreshing, delicious and yet filling enough to be an entrée.
Thanks!
Patti says
I’m excited to be eating this delicious salad for tonight’s dinner thanks to your great and generous meal prep.
This salad is awesome!!!!
Ana says
Delicious chicken salad and dressing. I used wonton chips from the store to skip the frying step. Thank you for the recipe!
Ali Abbas says
tv early spring. maybe not summer but def March/april and a bit of may depending on how hot it