Asian Chicken Salad


This salad is delicious!  So refreshing, tasty, and filling.  The dressing is so flavorful, that it’s now our new favorite salad dressing.  Great salad for a warm summer day.

Adapted from Prudence Pennywise.

  • 8 fresh won ton or 6 egg roll sheets
  • cooking spray
  • 8 c. chopped romaine lettuce
  • 2 c. chopped cooked chicken
  • 2 large oranges, peeled, or canned mandarin oranges
  • 2 large avocado, peeled, pitted and chopped
  • 2 c. sugar snap peas (either raw or blanched)
  • 1/2 c. chopped cilantro
  • 4 green onions, cut into 1 inch pieces
  • 1/3 c. roasted salted peanuts
  • 1 tablespoon sesame seeds

Ginger Soy Dressing:

  • 4 TBSP rice vinegar
  • 4 TBSP sugar
  • 2 TBSP soy sauce
  • 1 TBSP grated fresh ginger
  • 2 TBSP canola oil
  • 1/2 tsp. black pepper
  • pinch of salt


  1. Preheat oven to 425 degrees. Coat won tons with spray and cut into strips. Bake on foil lined cookie sheet until crispy, turning once, about 8 minutes.
  2. In a large bowl, combine the lettuce, chicken, oranges, avocado, sugar snap peas, cilantro, scallions, peanuts, sesame seeds, and won ton strips.
  3. Combine dressing ingredients in a small bowl; then drizzle the salad with dressing and serve.

Asian Chicken Salad:


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