For a richer flavor, use a high-quality teriyaki marinade or make your own from scratch. Toast the sesame seeds and almonds yourself for the best flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. The dressing can be made a day in advance and stored in the refrigerator. If you don't have an outdoor grill, you can grill the chicken in a grill pan on the stovetop or bake it in the oven.
Grilled Wonton Chicken Salad
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS94
A symphony of textures and flavors, this salad features succulent grilled chicken, crispy fried wonton strips, and a vibrant green onion dressing. Perfect for a light yet satisfying meal, it's a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol68 mg
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Fiber5 g
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Protein33 g
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Saturated Fat9 g
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Sodium1107 mg
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Sugar25 g
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Fat63 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMarinate the Chicken: Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).
02
StepPrepare the Grill: Preheat an outdoor grill for direct heat (approximately 10 minutes).
03
StepCraft the Dressing: In a blender, combine green onions, salt, pepper, and sugar. Gradually pour in olive oil and rice vinegar. Blend until completely smooth. Transfer to a bowl, cover, and refrigerate until serving (approximately 5 minutes).
04
StepGrill the Chicken: Grill chicken, turning occasionally, until cooked through and no longer pink inside (approximately 6-8 minutes per side). Remove to a cutting board and let rest for a few minutes before slicing into strips.
05
StepFry the Wonton Strips: In a large skillet or wok, heat oil over medium-high heat. Cut wonton wrappers into thin strips. Fry wonton strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels (approximately 3-5 minutes per batch).
06
StepAssemble the Salad: In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Drizzle the green onion dressing over the salad and toss gently to combine. Top with the crispy fried wontons and grilled chicken strips. Serve immediately.
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Zakary Runolfsdottir
Apr 16, 2025I used romaine lettuce instead of iceberg, and it worked just as well.
Jovany Schuppe
Mar 12, 2025The dressing is too salty for me! Next time I will reduce the salt.
Thora Kiehn
Feb 21, 2025The recipe was easy to follow, and the salad came out perfectly. I'll definitely be making this again.
Rebekah Satterfield
Oct 31, 2024This salad is amazing! The dressing is so flavorful, and the wonton strips add the perfect crunch.
Vickie Mccullough
Oct 24, 2024I loved the combination of textures and flavors in this salad. The dressing is especially good!
Linnie Ruecker
Sep 26, 2024I made this for a summer BBQ, and it was a huge hit! Everyone loved it.
Javier Murphy
Jul 20, 2024The chicken was a little dry. I would recommend pounding it thin before grilling.
Ted Stanton
Jul 18, 2024I added some shredded carrots and bean sprouts for extra veggies, and it was even better!