March 16th, 2012

Chinese Chicken Salad

Chinese Chicken Salad



Until recently, I had three recipes for Chinese Chicken Salad. All of them were good, but none of them were great. I wanted one that was good enough to be served in a restaurant, so I decided to develop my own. Two of the recipes I had called for a package of broken-up ramen noodles (i.e. Top Ramen), and I knew there was no way that would be served in a restaurant, so I decided to cut wonton wraps into strips and fry them. That alone made a huge difference, but I also added some other ingredients like mandarin oranges, toasted almonds, and toasted sesame seeds. I picked out a great marinade for the chicken and came up with a good-tasting dressing to top it all off. The result was a Chinese Chicken Salad that I definitely feel is good enough to be served in a restaurant, and I think you will, too.


You’re going to need chicken tenders, Kikkoman Teriyaki Marinade, wonton wraps, sliced almonds, sesame seeds, two kinds of lettuce, green onions, mandarin oranges, and several ingredients for the homemade dressing.  If you can’t find the wonton wraps in your grocery store, I suggest asking somebody who works there.  I had to do that because in my store they keep them hidden in the produce department next to the mushrooms!


Marinate the chicken in Kikkoman Teriyaki Marinade in an 8×8 baking dish for about two hours in the refrigerator. Turn the chicken over after about an hour to ensure that it’s evenly coated. Place the mandarin oranges in the refrigerator to chill them. Mix the dressing ingredients and place in the refrigerator. Without draining the marinade, bake the chicken at 350 for 45 minutes. Meanwhile, cut the wonton wraps into strips.

Fry them, in batches, until they are light golden brown. Drain on paper towels.

Lightly toast the almonds and the sesame seeds by putting them in a 300-degree oven for 5 minutes.

Tear up the lettuces, but if your lettuce heads are on the large side, don’t use all of it or there won’t be enough dressing on the salad.

Slice the green onions, and when the chicken is done cooking, cut it into bite-sized pieces.

Drain the mandarin oranges, and put all of the ingredients in a large bowl.  Toss with the dressing just before serving.

Your family will love it!
Chinese Chicken Salad

Posted under Asian, Main Dishes, Salads

9 Responses to “Chinese Chicken Salad”

  1. This is the best salad ever! Everything in it works so well together. Its like having China in my mouth! Love it!

  2. Thanks, Ash! I enjoyed hearing you tell me the other day how much you like this salad. It’s one of my favorites, too.

  3. This Chinese Chicken Salad is true to your word. It is restaurant quality. It is so good that I couldn’t stop eating it. I am so excited to be able to make this great salad for my family. WOW!

  4. Thanks for your comment, Jessica! You have reminded me of how much I love this salad. I haven’t made it since I photographed it, and I think it’s time to make it again!

  5. I made this the other night, and it was so good and refreshing for a hot summer night. I used a shortcut and used a store-bought rotisserie chicken and added some shredded carrots. Delicious!

  6. Juanita, thanks for sharing your time-saving tip!

  7. I took the advice of one lady and used a cooked chicken from the store. It’s the first one I’ve tried, but you can sure bet I’ll try more. Haven’t cooked much in the last 15 years. Thanks alot.

  8. Being single and living by myself, I halved the recipe and stretched the preparation over four days — fried the wantons and kept them in a an airtight container in the fridge on day one. Day two, made the dressing and kept in the fridge as well. Day three, marinaded and baked the chicken, let it cool and stored in an air-tight container in the fridge. And day four, toasted the nuts, let them cool and stored in an air-tight container on the kitchen counter. At the end of the week, I had an out-of-this-world Chinese Chicken Salad, thanks to Laura’s awesome recipe. This is an excellent salad.

  9. Lynette, your comment made me laugh! I’m glad the story had a happy ending when you finally got to eat. I really do love this salad as well. I don’t think a lot of people have made it, so I’m glad that you took the time to leave me a comment! Thanks so much!

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Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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