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Chinese Chicken Salad

Chinese Chicken Salad
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • Dressing
  • 1/4 c. soy sauce
  • 1/2 c. canola oil
  • 1/4 c. seasoned rice wine vinegar* or white wine vinegar
  • 1/4 c. hoisin sauce
  • 1 tsp. dried red chile flakes (optional)
  • 2 Tbsp. granulated sugar
  • Freshly ground black pepperSalad
  • 2 tbsp. pure sesame oil
  • Peanut or canola oil for frying
  • 1/2 pkg. wonton skins, separated and sliced into 1/4-inch ribbons
  • 3 c. shredded roast chicken, white and dark meat
  • 1/2 c. California raisins
  • 1/4 c. toasted sliced almonds
  • 8 c. shredded Iceberg lettuce
  • 1/2 c. thinly sliced green onions
  • 1/3 c. chopped cilantro
  • Large red leaf lettuce leaves for lining plates




1 Whisk together the dressing ingredients and set aside. Be sure the sugar has dissolved before serving.


1 Heat 1 1/2 inches oil in large saucepan until hot but not smoking (325°F to 350°F).

2 Divide the wonton stips into three or four batches.

3 Do not crowd the pan. Fry one batch at a time, stirring occasionally until crisp and light golden brown.

4 Drain on paper towels and set aside. Repeat till all are done.

5 Just before serving, gently toss all the remaining salad ingredients with the crispy wontons in a large mixing bowl with enough of the dressing to coat.

6 Line 6 salad plates with lettuce leaves and divide the salad equally among the plates. Pass additional dressing.

Source: Chef Roy Harland and California Raisin Marketing Board