Asian Chicken Salad

Asian Chicken Salad

Denise Woodward and Laudalino Ferreira


  • 4 Tablespoons  sesame oil
  • 3 Tablespoons  soy sauce
  • 2 Tablespoons  rice vinegar
  • 2 Tablespoons  lime juice
  •   Zest of 1 lime
  • 3 Tablespoons  ginger syrup, such as Morris Kitchen
  •   1/2-1 teaspoon hot chile oil
  • 1/8 Cup  sesame seeds
  • 1/4 Cup  safflower oil
  • 12  wonton wrappers, halved
  • 1 Tablespoon  salt
  • 1/2 Pound  baby bok choy, halved
  • 5 Cups  mixed baby greens
  • scallions, sliced thinly
  • 1/2  English cucumber, sliced thinly
  • 3 Cups  shredded poached chicken
  • large carrot

I have been making (and hiding) this recipe since moving to California some 20 years ago when I had my first taste at a restaurant by the name of the Good Earth. I loved the tangy dressing with crunchy noodles. Over time, my recipe has evolved, and finally, I have nailed it.

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In a small jar, combine the first 7 ingredients, put a lid on top, and shake like crazy. Set aside.

In a medium-sized frying pan, lightly toast the sesame seeds over medium heat until golden, about 2 minutes. Pour into a small bowl and set aside. To the same frying pan, add the safflower oil and gently heat. Add a single layer of wonton wrappers, and cook, turning once, until golden brown, about 30-60 seconds per side. Transfer to a paper towel, and repeat the process. Set aside.

Bring a large pot of water to a boil over high heat. Add the salt. Have a large bowl of ice water nearby. Add the bok choy, and cook for 1 ½ minutes. Immediately drain into a colander and then plunge the bok choy into the icy water.

In a large salad bowl, combine the greens, scallions, cucumber, and poached chicken. Using a vegetable peeler, cut the carrot into ribbons. Add to the salad bowl. Sprinkle the toasted sesame seeds over the top. Crunch half of the wonton chips over the salad. Lightly drizzle with half of the dressing and toss. Drizzle the remaining dressing over the top. 

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