Chinese Chicken Salad with Sesame Dressing

Simple and refreshing, this copy cat recipe is based on my favorite salads from Santa Monica's Feast from the East and California Chicken Cafe.
Servings 2 salads


  • 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


  1. 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.
  2. In a large bowl, combine lettuce, chicken breast, green onion, almonds, and pasta.
  3. 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.