Salads
This Asian style chicken salad recipe transforms ordinary ingredients into a vibrant, restaurant-worthy dish with crispy wonton cups and a tangy sesame dressing that balances sweet, savory, and spicy notes.
The secret lies in perfectly seared chicken—whether grilled, poached, or shredded—and the right texture contrast between the crispy wonton cups and tender greens. I developed this recipe after craving something lighter than takeout but packed with bold Asian flavors, and it’s now a staple for lunch prep or elegant gatherings.
The foundation of this salad is a foolproof technique for achieving crispy wonton cups without deep-frying, using a simple baking method that delivers the same satisfying crunch. The tangy sesame dressing, made with rice vinegar, sesame oil, and a touch of chili, ties everything together with its bright, aromatic profile.
What sets this dish apart is the balance—crispy, creamy, fresh, and spicy all in one bite, making it both comforting and refreshing.
By the time you’re done, you’ll have a salad that’s as visually stunning as it is delicious, with layers of texture and flavor that keep every bite exciting. The crispy wonton cups add a satisfying crunch, while the dressing clings to the chicken and greens, infusing them with depth.
This recipe is designed to impress whether you’re serving it at a potluck, packing it for work, or treating yourself to a flavorful lunch.
Ready in under 30 minutes, this Asian style chicken salad is perfect for meal prep or a quick weeknight dinner. The dressing can be made ahead, and the wonton cups can be baked in batches, so you can assemble the salad whenever you’re ready.
Here’s how to bring it all together—crispy, tangy, and full of flavor.
Ingredients for asian style chicken salad
Crispy wonton cups, tangy dressing, and tender chicken make this salad restaurant-worthy.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Poached or grilled, shredded |
| Wonton Wrappers 🥟 | 12 pieces | Square wonton wrappers |
| Sesame Oil 🫒 | 1 tbsp | For crispy wonton cups |
| Rice Vinegar 💧 | ½ cup | For dressing |
| Sesame Seeds 🌾 | 2 tbsp | Toasted for garnish |
| Green Onions 🧅 | 4 whole | Thinly sliced, for garnish |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, optional garnish |
| Baby Spinach 🌱 | 4 cups | Fresh, for base |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, for crunch |
| Crushed Red Pepper Flakes 🔥 | ½ tsp | For dressing heat |
| Granulated Sugar 🍬 | 1 tbsp | For dressing balance |
| Soy Sauce 🍶 | 1 tbsp | For dressing depth |
| Vegetable Oil 🫒 | 1 tbsp | For crisping wonton cups |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
Wonton wrappers are the star here—King Noodle or Martchelo are my go-tos, but any square wonton wrapper works. Look for packages that say 'wonton skin' or 'wonton wrappers' at Asian markets or the international aisle. The sesame oil is non-negotiable for crispiness—Kadoya or Lee Kum Kee are solid choices. If you can't find wonton wrappers, egg roll wrappers in a pinch, but they won't be as delicate. The chicken can be poached, grilled, or even rotisserie—just shred it finely for the best texture.
No sesame seeds? Toasted peanuts or sunflower seeds add crunch instead. The dressing is where the magic happens—rice vinegar should be mild, not sweet. If you can't find it, apple cider vinegar works in a bind. The crushed red pepper flakes can be swapped for Sriracha or gochujang if you want more depth. Baby spinach is ideal, but arugula or mixed greens work too. For extra protein, toss in some edamame or avocado slices. The wonton cups crisp up best when baked in a single layer—don’t stack them.
Wonton cups stay crispy for 2 days in an airtight container, but honestly, they disappear fast. The dressing keeps for 1 week in the fridge, so make extra. This salad tastes even better the next day—flavors meld and the wonton cups get extra crispy. Pack it in glass containers for lunch to keep everything fresh. If prepping ahead, store the dressing and wonton cups separately until ready to assemble.
Why You'll Love This Recipe
- I swear by this trick: poach the chicken in rice vinegar and sesame oil first—takes 10 minutes, zero active work. The tender, lightly tangy meat falls apart with a fork, so you’re not stuck dicing after a long day.
- No-Cook Shortcuts: I swear by this trick: poach the chicken in rice vinegar and sesame oil first—takes 10 minutes, zero active work. The tender, lightly tangy meat falls apart with a fork, so you’re not stuck dicing after a long day.
- Umami Bomb: That sesame oil and rice vinegar combo? It’s the secret weapon. The chicken gets this deep, toasty-savory flavor without needing a ton of extra sauce—just a drizzle and a sprinkle of sesame seeds, and suddenly, it’s ridiculously good.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. Wrap the chicken in wonton wrappers with a few quick veggies (shredded carrots, cucumber), and you’ve got a handheld meal that stays fresh for days. No soggy sandwiches here.
Step-by-step instructions for Asian style chicken salad
Let's transform simple ingredients into a restaurant-worthy dish with crispy wonton cups and a zesty dressing.
Prepare the Crispy Wonton Cups
Heat the 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Place 12 wonton wrappers in the pan, pressing down gently so they form little cups. Cook for 1-2 minutes per side until they turn golden brown and crispy—this is where the magic happens for that perfect crunch.
Watch carefully—if they brown too quickly, reduce the heat slightly. Once crispy, transfer the wonton cups to a paper towel-lined plate to drain any excess oil. These will hold your salad perfectly while keeping everything contained and delicious.
Cook and Shred the Chicken
In a separate pan, heat 1 tablespoon sesame oil over medium-high heat. Add the 1.5 lb boneless chicken breast and cook for 5-6 minutes per side until the internal temperature reaches 165°F. The chicken should be fully cooked through and no longer pink in the center.
Let the chicken rest for 5 minutes before shredding it with two forks. You want tender, fluffy shreds—this makes all the difference in texture. If the chicken is too dry, a quick splash of water in the pan while cooking helps keep it juicy.
Assemble the Salad Base
In a large bowl, combine 4 cups baby spinach and 1 whole red bell pepper, thinly sliced. This forms the fresh, crisp foundation of your salad. Add the shredded chicken and toss gently to distribute everything evenly.
Divide the salad mixture evenly among the crispy wonton cups. The spinach and bell pepper will soften slightly from the warm chicken, but the wonton cups will keep everything intact and delicious. This step is all about layering flavors and textures.
Make the Tangy Sesame Dressing
In a small bowl, whisk together 0.5 cup rice vinegar, 1 tablespoon soy sauce, 1 tablespoon granulated sugar, 0.5 teaspoon crushed red pepper flakes, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. The dressing should be smooth and slightly thick—this is your flavor bridge.
Drizzle the dressing evenly over the salad in the wonton cups. Toss gently to coat everything, but be careful not to break the crispy wonton cups. The tangy, slightly sweet dressing will complement the savory chicken and fresh vegetables perfectly.
Garnish and Serve
Toast 2 tablespoons sesame seeds in a dry skillet over low heat for 1-2 minutes until fragrant and golden. Sprinkle them evenly over the salad. Thinly slice 4 green onions and 0.25 cup fresh cilantro, then scatter them on top for a pop of color and freshness.
Serve immediately while the wonton cups are still crispy and the dressing is fresh. This dish is all about contrast—crispy cups, tender chicken, fresh greens, and that perfect tangy dressing. Enjoy it as a light lunch or a refreshing appetizer!
Pro Tips For Making Asian Style Chicken Salad
- USE COLD CHICKEN: Shred that chicken while it’s still warm—it’ll pull apart cleanly instead of turning into a gluey mess. I used to wait until it cooled, and half the time I ended up with chewy chunks. Serve it cold for the salad, but shred right after cooking.
- SEAR THE WRAPPERS: Toss wonton wrappers in a dry pan for 10 seconds per side until they’re just golden. This gives them structure so they don’t turn soggy when you fill them. Skip this, and you’ll get sad, limp pockets—trust me, it’s worse than it sounds.
- ACID FIRST, OIL LATER: Whisk rice vinegar into the chicken before adding sesame oil—otherwise, you’ll end up with a greasy, unbalanced dressing. A splash of vinegar also brightens the flavor more than just tossing everything together. I learned this after making a batch that tasted flat.
- TOAST SESAME SEEDS: Dry-toast sesame seeds in a small pan for 30 seconds until they smell nutty and pop. This adds real depth instead of just sprinkling raw seeds for decoration. Sounds fussy, but it’s the difference between "meh" and "wow."
Make-ahead tips for this asian style chicken salad
Dressing Prep Ahead
The tangy sesame dressing is the heart of this salad, and it keeps beautifully in the fridge. Whisk together all ingredients in a small airtight container and store for up to 1 week.
I like to double the batch—it’s perfect for drizzling over noodles or grilled veggies too. Just before assembling, give it a quick stir to re-emulsify any separated oils. 💛
Wonton Cup Storage
Bake an extra batch of wonton cups—they stay crispy in an airtight container at room temperature for 2 days. For longer storage, freeze them on a tray first (to prevent sticking), then transfer to a ziplock bag.
When ready to use, reheat in a 350°F oven for 3-5 minutes to restore crispiness. Pro tip: Layer parchment paper between batches to maintain crunch. ✨
Chicken Prep Strategy
Cook and shred the chicken 1-2 days ahead—it develops deeper flavor when stored in the fridge. Keep it in a sealed container with a splash of dressing to prevent drying.
Reheat gently in a skillet with 1 tsp sesame oil over low heat until warmed through. This method keeps the chicken juicy and ready to assemble in minutes. 🍗
Layered Assembly
For the cleanest make-ahead approach, store the salad components separately. Keep the greens, chicken, and veggies in one container, and the dressing and wonton cups in another. Assemble just before serving to maintain crispness.
If prepping for lunch, pack the wonton cups in a bento-style container with dressing on the side—this keeps everything fresh and portable. 📅
Garnish Freshness
Toast sesame seeds and chop green onions/cilantro right before serving—they lose freshness quickly. Store these garnishes in small containers in the fridge, but add them last minute for maximum brightness. The aroma alone makes the salad feel freshly made, even if assembled ahead. 🌿
Reheating Tips
If reheating the full salad, warm it in a microwave-safe bowl on 50% power for 1-2 minutes, then toss with extra dressing. For best texture, add fresh wonton cups on top after reheating to maintain crispness.
A quick broil for 1-2 minutes revives any softened cups—just watch closely to avoid burning. 🔥
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of cooking fresh?
Rotisserie chicken works perfectly—just shred 1.5 cups of cooked chicken and follow the rest of the recipe. For extra flavor, toss the shredded chicken with 1 teaspoon soy sauce and 1 teaspoon sesame oil before adding it to the salad. This adds depth without altering the recipe's balance.
How do I make the wonton cups extra crispy?
For maximum crispiness, bake the wonton cups instead of pan-frying. Brush them with a mix of 1 tablespoon melted butter and 1 teaspoon sesame oil, then bake at 375°F for 8-10 minutes until golden. Pro tip: Place them on a wire rack over a baking sheet to allow air circulation on all sides. Store in an airtight container to maintain crunch.
What if I don't have wonton wrappers?
Use egg roll wrappers or even phyllo dough in a pinch. For egg roll wrappers, cut them into circles with a glass, and for phyllo, layer 2 sheets per cup. Both options will add a different texture but still hold the salad beautifully. If you're feeling adventurous, try crispy fried wonton chips as a topping instead!
Can I make this salad nut-free?
Yes! Skip the sesame seeds and replace them with toasted pumpkin seeds or crushed potato chips for crunch. For the dressing, ensure all ingredients are nut-free—check your soy sauce and sesame oil labels if you have severe allergies. The salad remains delicious and safe while keeping that satisfying texture contrast.
How spicy should the dressing be?
The recipe includes 0.5 teaspoon crushed red pepper flakes, which gives a mild kick. For more heat, add 1 teaspoon gochujang or 1 teaspoon Sriracha to the dressing. If you prefer it milder, reduce the red pepper flakes to 0.25 teaspoon. Adjust to taste—you can always add more later!