Salads
This Asian chopped chicken salad recipe transforms simple ingredients into a restaurant-quality dish with crispy wonton strips and a tangy peanut dressing that ties everything together.
The secret lies in perfectly poached chicken that stays tender yet flavorful, paired with crunchy vegetables and a dressing that balances sweet, savory, and umami notes. I developed this recipe after craving a lighter take on Asian takeout—something fresh, vibrant, and packed with texture without feeling heavy.
The chicken is poached in a fragrant broth infused with ginger, garlic, and soy sauce, ensuring it stays juicy while absorbing bold flavors. Wonton wrappers are sliced into strips and fried until golden for that satisfying crunch, while shredded cabbage, carrots, and cucumber add freshness.
The peanut dressing, made with creamy peanut butter, rice vinegar, and a touch of chili, brings everything together with a sticky, slightly spicy finish.
What makes this salad stand out is the balance of textures—crispy wonton strips, tender chicken, and crisp vegetables—all coated in that addictive dressing. It’s hearty enough to be a main dish but light enough for a refreshing lunch.
The best part? You can customize it with your favorite Asian-inspired ingredients, whether it’s adding edamame, avocado, or extra herbs.
Perfect for meal prep or a quick weeknight dinner, this salad keeps well for up to three days in the fridge. Serve it over greens for extra freshness or as-is for a satisfying bowl. Let’s get started—your taste buds will thank you!
Ingredients for asian chopped chicken salad
Crispy wonton strips, tender poached chicken, and a sticky peanut dressing make this salad shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tenderness |
| Wonton Wrappers 🥟 | 1 package | Square or round, for crispy strips |
| Green Cabbage 🥬 | 4 cups | Shredded, thinly sliced |
| Carrots 🥕 | 2 medium | Julienned or matchstick cut |
| Persian Cucumber 🥒 | 1 whole | Seedless, sliced into half-moons |
| Fresh Ginger 🧄 | 1 inch | Peeled, finely minced |
| Garlic Cloves 🧄 | 4 cloves | Minced for broth |
| Low-Sodium Soy Sauce 🍶 | ½ cup | For poaching chicken |
| Vegetable Oil 🫒 | ½ cup | For frying wonton strips |
| Creamy Peanut Butter 🥜 | ½ cup | Natural, unsweetened |
| Rice Vinegar 🍶 | ¼ cup | For tangy dressing |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Red Chili Flakes 🌶️ | 1 tsp | Adjust for heat preference |
| Sesame Seeds 🌱 | 1 tbsp | Toasted for garnish |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for freshness |
The chicken is non-negotiable—boneless, skinless breasts stay juicy when poached. I grab mine from Costco when I can, but any store's pre-cut chicken works. Look for wonton wrappers at the Asian market—they're fresher than the frozen aisle at regular grocery stores. The cabbage and carrots? Pre-shredded bags save time, but if you're feeling fancy, a mandoline makes julienne strips in seconds. For the ginger and garlic, fresh is a must—dried spices just won't cut it here. The peanut butter should be creamy and natural, no sugar or oils added.
No wonton wrappers? Rice paper or spring roll wrappers work in a pinch, though the texture will differ. Short on peanut butter? Almond butter or tahini works, but add a splash of water to thin it out. The dressing needs that sesame oil kick, so don't skip it—it's what ties everything together. For extra crunch, toss in toasted cashews or crushed peanuts. The cilantro can be swapped for basil or mint if you're feeling adventurous. And if you're worried about the wonton strips being too greasy, blot them on paper towels before tossing with the salad.
Keep the poached chicken in the fridge for up to 3 days, but the wonton strips are best eaten fresh—they lose crispiness fast. Store the dressing separately and stir before serving. Portion the salad into containers with dressing on the side to keep everything fresh. The whole thing reheats beautifully—just warm the dressing and toss with the cold salad. Leftovers? Freeze the dressing for up to 3 months—it's perfect for future stir-fries or noodle dishes.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this one—just shred the chicken, chop the veggies into bite-sized pieces, and toss everything together. No fancy techniques, no stress, and no last-minute scrambling to make it look "restaurant-worthy."
- Umami Bomb: That crispy, slightly sweet wonton wrapper crunch paired with the fresh cabbage and cucumber? It’s like a flavor party in your mouth. The chicken stays juicy, and the dressing ties it all into something dangerously addictive.
- Packable Magic: Between us, this is my go-to for lunches. I prep a big batch on Sunday, and by Wednesday, I’m still eating it cold or at room temp—no reheating required. It’s the kind of dish that travels well and tastes just as good the next day.
- Budget Stretch: Honestly, this recipe feeds four for the price of two takeout meals. Chicken breast is lean, cabbage lasts forever, and wonton wrappers turn a simple salad into something special without breaking the bank. My wallet thanks me every time.
Step-by-step instructions for Asian chopped chicken salad
Let's bring together tender poached chicken, crispy wonton strips, and a rich peanut dressing for a salad that's anything but basic.
Poach the Chicken Breast for Perfect Tenderness
In a medium saucepan, combine 4 cups water, 0.5 cup low-sodium soy sauce, 1 inch peeled fresh ginger, and 4 minced garlic cloves. Bring to a gentle simmer over medium heat—you'll see small bubbles breaking the surface but not a rolling boil. This gentle cooking keeps the chicken juicy.
Add the 1.5 lb boneless, skinless chicken breast and poach for 12-15 minutes until the internal temperature reaches 165°F and a knife slides in easily. Remove the chicken and let it rest on a wire rack for 10 minutes before chopping into ½-inch pieces. The resting time ensures the juices redistribute so every bite stays moist.
Fry the Wonton Strips Until Golden and Crispy
Cut the 1 package wonton wrappers into ½-inch wide strips (about 16 strips total). Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Fry the wonton strips in batches for 1-2 minutes per side until they turn a beautiful golden brown and crisp up.
Transfer the fried strips to paper towels to drain excess oil. Here's the thing—don't overcrowd the pan or the oil temperature will drop, making them greasy instead of crispy. Work in small batches if needed. These crispy strips are the star of the salad, so take your time getting them perfect.
Prepare the Tangy Peanut Dressing
In a small bowl, whisk together 0.5 cup creamy peanut butter, 0.25 cup rice vinegar, 1 tbsp sesame oil, 1 tsp red chili flakes, and 1 tbsp toasted sesame seeds. Thin the dressing with 2-3 tablespoons warm water until it reaches a pourable consistency—you want it smooth but still cling to the salad ingredients.
Taste and adjust the balance: need more tang? Add a splash more rice vinegar. Want more heat? Add another pinch of chili flakes. The dressing should be rich but not overpowering—the peanut butter provides creaminess while the vinegar cuts through it to keep your mouth watering.
Assemble the Salad with Fresh Crunchy Vegetables
In a large bowl, combine 4 cups shredded green cabbage, 2 medium julienned carrots, and 1 whole Persian cucumber sliced into half-moons. Add the chopped chicken and fried wonton strips, then toss gently to distribute everything evenly. The cabbage should be crisp, the carrots should add sweetness, and the cucumber brings refreshing crunch.
Drizzle the peanut dressing over the salad and toss again, being careful not to break the crispy wonton strips. Sprinkle with 0.25 cup chopped fresh cilantro just before serving—this adds freshness and a pop of color that makes the dish look as good as it tastes. Serve immediately while everything is still crisp and vibrant.
Pro Tips For Making Asian Chopped Chicken Salad
- Sear Chicken First: Toss the raw chicken breast in a hot pan for 30 seconds per side before shredding—it keeps the meat juicy and adds depth. I used to skip this, and the salad always tasted dry afterward.
- Shred Cabbage Properly: Cut the green cabbage into 1-inch chunks, then slice thinly with a sharp knife—no need to chop it into tiny pieces. Thicker shreds hold up better in the salad and add satisfying texture.
- Avoid Overcrowding Wrappers: Fill wonton wrappers loosely with salad—packing them tight makes them burst when fried. I learned this the hard way after a greasy mess on my stovetop.
- Use Persian Cucumber Smartly: Peel the Persian cucumber and slice it thinly—it adds crispness without overwhelming the dish. Skip the seeds if you want extra crunch, but save them for pickling if you’re feeling ambitious.
Storing and reheating this dish
Refrigerator Storage
Store your assembled salad in an airtight container with the dressing on the side to keep everything fresh. The crispy wonton strips will soften if submerged, so keep them separate until ready to eat.
I use glass containers with snap-on lids from Rubbermaid—they’re sturdy and easy to stack. The salad stays vibrant for up to 3 days when refrigerated at 40°F or below. 🥬
Freezing Components
Freeze the peanut dressing separately in an ice cube tray for up to 3 months. Once frozen, transfer cubes to a ziplock bag and thaw in the fridge before using.
The chicken and veggies aren’t ideal for freezing—they’ll get soggy—but you can freeze the fried wonton strips for 1 month if you reheat them in a 350°F oven for 5 minutes to restore crispiness. ❄️
Reheating Dressing
Warm the peanut dressing in a small saucepan over low heat for 2-3 minutes, stirring constantly until smooth. Avoid microwaving—it can make the peanut butter separate. If the dressing thickens, thin it with 1 tsp warm water to restore its pourable consistency.
Toss the cold salad with the warm dressing just before serving for the best flavor. 🔥
Reviving Crispiness
If the wonton strips lose their crunch after refrigeration, toss them in a hot skillet for 30 seconds to revive the crisp. For extra crunch, sprinkle toasted sesame seeds or crushed peanuts on top right before serving.
The cabbage and carrots will stay crisp if stored dry—just drain any excess moisture before packing. 💫
Meal Prep Tips
Prep the chicken and vegetables ahead of time and store them separately in the fridge. When ready to assemble, fry the wonton strips fresh and toss everything together.
This keeps the wontons crispy and the salad fresh. Portion the dressing into small containers to control how much you use per serving—it’s easy to overdo it! 📅
Serving Leftovers
Leftovers make a great lunchbox salad—pack the dressing separately and add it just before eating. For a quick reheat, warm the dressing and toss with the cold salad components.
If the cabbage wilts, swap it for fresh greens like butter lettuce or spinach for extra freshness. This salad is even better the next day! 💡
Nutrition facts
Frequently asked questions
Can I use ground chicken instead of breast for this recipe?
Yes, but the texture will differ slightly. Ground chicken will make the salad more tender and slightly richer, but it won't have the same bite as chopped breast. For best results, use 93% lean ground chicken and adjust the poaching time to 8-10 minutes to ensure it's fully cooked. The crispy wonton strips will still shine as the star of the dish!
How can I make this salad spicier?
Double the red chili flakes in the dressing, or add 1 tbsp sriracha or 1 tsp gochujang for deeper heat. For a smoky kick, stir in ½ tsp smoked paprika with the sesame oil. Start with small amounts—you can always add more, but you can't take it out!
What's the best way to keep the wonton strips crispy when serving?
Fry them fresh before serving, and store any leftovers in a single layer on a wire rack in the fridge to prevent sogginess. For extra crunch, reheat in a 350°F oven for 3-5 minutes before tossing with the salad. A sprinkle of toasted sesame seeds also adds texture and flavor!
Can I make this salad ahead of time?
Prep all components separately: poach and chop the chicken, shred the veggies, and make the dressing. Store everything in airtight containers in the fridge for up to 3 days. Fry the wonton strips fresh and assemble just before serving to maintain crispiness. The flavors actually meld better overnight!
What are some good sides to serve with this salad?
This hearty salad pairs well with lighter sides like steamed edamame, miso soup, or cucumber rolls. For a complete meal, serve with jasmine rice or warm egg rolls. The peanut dressing's richness balances perfectly with cool, refreshing sides like green tea or lychee martinis!