Salads
Barefoot Contessa’s Chinese chicken salad delivers crispy textures and bold Asian-inspired flavors in every bite. The secret lies in perfectly poached chicken, a tangy sesame-ginger dressing, and crispy wonton strips that add satisfying crunch. This recipe transforms simple ingredients into a restaurant-worthy dish that’s perfect for lunch or dinner.
The foolproof method starts with tender chicken breast poached in a light soy-ginger broth, ensuring juicy, flavorful protein. A creamy sesame-ginger dressing ties everything together, while shredded cabbage, mandarin oranges, and crunchy wonton strips add texture and brightness.
The result is a balanced salad with layers of flavor and satisfying bites.
What sets this salad apart is the crispy wonton crunch and the harmonious blend of sweet, tangy, and savory elements. The dressing clings to every ingredient, creating a cohesive bite that’s both refreshing and rich.
Whether you’re serving it for a weeknight meal or a special occasion, this recipe delivers restaurant-quality results.
Assembly is simple: combine the dressing with greens, top with chicken, and finish with crispy wontons and garnishes. The key to success lies in timing—poach the chicken just before serving to keep it tender, and toast the wontons until golden for that perfect crunch.
Ready in under 30 minutes, this salad is a game-changer for any meal.
Ingredients for barefoot contessa chinese chicken salad
Foolproof ingredients for restaurant-quality Asian-inspired flavors and satisfying crunch in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Wonton Wrappers 🥟 | 12 pieces | Square or round, store-bought |
| Green Cabbage 🥬 | 4 cups | Shredded, outer leaves removed |
| Mandarin Oranges 🍊 | 1 cup | Segments, canned or fresh |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for authentic flavor |
| Low-Sodium Soy Sauce 🍶 | 3 tbsp | For balanced umami flavor |
| Ginger Root 🌿 | 1 tbsp | Freshly grated, aromatic |
| Peanut Oil 🫒 | ½ cup | For high-heat frying |
| Vegetable Oil 🫒 | 2 tbsp | For poaching chicken |
| Honey 🍯 | 2 tbsp | For dressing sweetness |
| Rice Vinegar 🍶 | 2 tbsp | For tangy brightness |
| Sesame Seeds 🌾 | 2 tsp | Toasted, for garnish |
| Toasted Sesame Seeds 🌾 | 1 tbsp | For dressing garnish |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning and dressing |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
The chicken breast is the foundation—look for plump, uniform pieces at your local butcher or grocery store's meat counter. Trader Joe's or Whole Foods often carry high-quality cuts, but any reputable market will do. Pounding the chicken to an even thickness ensures even cooking. For the wontons, store-bought wrappers work perfectly—no need for homemade unless you're feeling ambitious. The cabbage should be firm and crisp, with no yellowing leaves. If using canned mandarin oranges, opt for water-packed over syrup to keep the dressing light. Fresh ginger is non-negotiable here—its bright aroma elevates the dish beyond basic soy flavors.
No sesame oil? Toasted sesame oil substitutes like a light drizzle of toasted peanut oil or even avocado oil can work in a pinch, though the flavor will differ slightly. For the wonton crunch, if you can't find wonton wrappers, fresh egg roll wrappers or even thinly sliced cabbage leaves can be used as a crispy alternative. The dressing relies on balanced sweetness and acidity—if your rice vinegar is too strong, dilute it slightly with water. For the poaching broth, low-sodium soy sauce is crucial to avoid over-salting the chicken. If you're short on time, pre-shredded cabbage from the produce section works, though it lacks the crispness of freshly shredded.
Store the wonton wrappers in an airtight container in the freezer for up to 6 months—they crisp up beautifully straight from frozen. The chicken poaches best when made fresh, but you can prepare the dressing and chop the cabbage and mandarins a day ahead. Keep the dressing refrigerated and stir before using to redistribute the sesame seeds. The salad components hold well separately for 2 days in the fridge, allowing for easy assembly. For extra crunch, toast the sesame seeds in a dry pan over low heat until fragrant—just 2-3 minutes—before adding them to the dressing or garnishing the salad.
Why You'll Love This Recipe
- Two-Handed Prep: I swear by this one—no chopping boards overflowing, no tiny cabbage shreds everywhere. The cabbage stays in big wedges, the chicken gets a quick sear, and those wonton wrappers? Just toasted until crispy. Honestly, it’s the kind of meal where you can sip your tea and still feel like you’re cooking.
- Sesame Magic: That first hit of sesame oil when you toss everything together? Instant flavor explosion. The mandarin oranges cut through the richness of the chicken, and the wonton wrappers add this addictive crunch that makes it taste like a restaurant dish you’d actually pay for.
- Lunchbox Hero: Between us, this is my go-to for packed lunches—keeps for days in the fridge, no sad wilting lettuce. The cabbage stays crisp, the chicken stays juicy, and the mandarin oranges? They’re the secret weapon that keeps it from tasting like yesterday’s leftovers.
- Budget Win: I use boneless chicken breasts because they’re cheaper than thighs and still stay tender. Wonton wrappers stretch further than you’d think, and the cabbage? Cheap as dirt. It’s the kind of recipe where you spend less but feel like you’re treating yourself. (Yes, even on a Tuesday night.)
Step-by-step instructions for chinese chicken salad with sesame-ginger dressing
This method delivers restaurant-quality texture and flavor through precise technique and timing.
Prepare the Chicken and Crispy Wonton Crunch
Begin by pounding the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap to an even ½-inch thickness. This ensures even cooking and prevents dryness. Season both sides generously with ½ tsp Diamond Crystal kosher salt and ¼ tsp freshly cracked ground black pepper, pressing the seasoning into the meat so it adheres.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side, until the internal temperature reaches 165°F and the edges are golden brown. Transfer to a cutting board and let rest for 5 minutes before slicing into ¼-inch strips. Set aside.
For the wonton crunch, heat ½ cup peanut oil in a separate skillet over medium heat. Working in batches, fry the 12 wonton wrappers for 20-25 seconds per side until golden and crisp. Drain on paper towels and sprinkle immediately with 2 tsp sesame seeds. Set aside to cool—they'll crisp up further as they cool.
Shred Cabbage and Make the Sesame-Ginger Dressing
Shred the 4 cups green cabbage using a sharp knife, removing any tough outer leaves. Transfer to a large mixing bowl. Peel and finely grate the 1 tbsp ginger root, then add to the cabbage along with the 1 cup mandarin orange segments. Toss gently to combine.
In a small bowl, whisk together the 3 tbsp low-sodium soy sauce, 2 tbsp honey, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds until fully emulsified. The dressing should be smooth with a glossy sheen—this indicates proper emulsification. Taste and adjust seasoning with additional salt or vinegar if needed.
Assemble the Salad with Perfect Texture Balance
Add the sliced chicken and crispy wonton pieces to the cabbage mixture. Drizzle half of the sesame-ginger dressing over the salad and toss gently with tongs to distribute evenly. The goal is to coat the ingredients lightly while preserving the crunch of the wontons and cabbage.
Taste the salad and adjust seasoning if needed—this is where the magic happens. The cabbage should have a satisfying crunch, the chicken should be tender yet firm, and the wontons should shatter with each bite. If the salad seems dry, add a splash of water or more dressing to bind the ingredients.
Serve Immediately for Optimal Crispness
Transfer the salad to a platter and drizzle with the remaining dressing. Garnish with an additional sprinkle of toasted sesame seeds for visual appeal and extra nutty flavor. Serve within 15 minutes of assembly to maintain the crispness of the cabbage and wontons.
The final dish should deliver a perfect balance of textures—crisp cabbage, shatteringly crisp wontons, tender chicken, and the bright, aromatic dressing. Each bite should harmonize all these elements without overwhelming any single component. Enjoy immediately while everything is at its peak texture and temperature.
Pro Tips For Making Barefoot Contessa Chinese Chicken Salad
- POACH CHICKEN LOW: The recipe calls for poaching the chicken, but I used to blast it on high heat and end up with dry, rubbery strips—no good. Simmer the water at a gentle bubble (just under 180°F/82°C) and keep it moving with a spoon. The chicken will cook evenly without curdling, and slicing becomes a breeze.
- SHRED WRAPPERS FIRST: Wonton wrappers lose their structure fast when wet. Toss them in a dry skillet over medium-low heat for 30 seconds per side until they’re just starting to crisp—then shut off the heat and let them cool. This keeps them from turning mushy when mixed with the dressing later.
- SALT THE CABBAGE: I learned this the hard way—raw cabbage tastes bland until it’s had time to sweat. Toss the shredded cabbage with ½ teaspoon salt and let it sit for 10 minutes before draining. This draws out moisture and softens the edges, so it doesn’t overpower the chicken or oranges.
- TOSS ORANGES IN HOT WATER: Peeling mandarin oranges is a mess, but I skip the knife entirely. Pour boiling water over the whole oranges for 30 seconds, then drain and roll them under your palm—the skins slip off like magic. No pith, no fuss, and the segments stay juicy in the salad.
Serving suggestions for this recipe
Plating Like a Pro
Serve this salad in a wide, shallow bowl to showcase all the vibrant colors and textures. I like using white or neutral ceramic dishes—they make the reds of the mandarin oranges and greens pop.
Arrange the crispy wonton strips in a circular pattern around the edge for visual appeal, then place the chicken strips in the center. 🥗
For an extra restaurant touch, use a small spoon or squeeze bottle to drizzle the remaining sesame-ginger dressing in a zigzag pattern over the top. This not only looks elegant but also ensures every bite gets that perfect flavor.
Garnish with a final sprinkle of toasted sesame seeds for that finishing crunch and nutty aroma.
Perfect Pairings
A crisp dry Riesling from Germany or a light-bodied Sauvignon Blanc complements the salad beautifully. The acidity in these wines cuts through the richness of the dressing and balances the sweetness of the mandarin oranges.
For beer lovers, a Japanese lager like Asahi or a crisp pilsner like Heineken works perfectly. 🍷
If you prefer non-alcoholic options, try sparkling green tea or ginger ale—both enhance the salad's bright flavors without overpowering them. For a heartier meal, serve with steamed jasmine rice or wonton soup on the side to soak up any extra dressing.
Make-Ahead Tips
Prep the salad components ahead of time to save on assembly day. Shred the cabbage, slice the chicken, and make the dressing up to 2 days in advance. Store them separately in airtight containers in the fridge.
The wontons should be fried fresh for maximum crispness, but you can fry them 1 day ahead and store them in an airtight container at room temperature. 💡
When ready to serve, simply toss everything together and garnish. The cabbage will stay crisp if stored properly, and the wontons will retain their crunch if kept in a sealed container.
The dressing can be made 3 days ahead—just give it a good stir before using to redistribute the sesame seeds.
Garnish Game-Changers
Fresh cilantro leaves or thinly sliced scallions add a bright, herbaceous note that elevates the dish. I like to sprinkle them over the top just before serving for a pop of color and freshness.
For a smoky twist, add a pinch of smoked paprika or a few crushed red pepper flakes to the dressing before tossing. 🌶️
If you're feeling fancy, drizzle a few drops of chili oil over the salad for a spicy, aromatic finish. For a sweeter touch, add a few candied walnuts or crushed peanuts for extra crunch and depth.
These garnishes not only enhance the flavor but also make the dish look even more inviting.
Nutrition facts
Frequently asked questions
Can I substitute the wonton wrappers with something else for crunch?
If you can't find wonton wrappers, try egg roll wrappers or even thinly sliced cabbage leaves for a similar texture. For extra crunch, you could also use crispy fried shallots or toasted sesame sticks. Just fry them until golden and crispy for that satisfying bite.
How do I keep the cabbage extra crisp for this salad?
Shred the cabbage just before assembling the salad and store it in a damp paper towel inside an airtight container in the fridge. This helps maintain moisture and crispness. For even better results, soak the shredded cabbage in ice water for 10 minutes before draining and adding to the salad.
What's the best way to store leftovers?
Store the salad components separately: keep the chicken and wontons in one container, the cabbage and dressing in another. The wontons will stay crisp for 1 day at room temperature in an airtight container. The chicken and cabbage can be refrigerated for 2 days. Reheat the chicken gently before reassembling the salad.
Can I make this salad gluten-free?
Yes! Use gluten-free tamari instead of soy sauce in the dressing, and ensure your wonton wrappers are certified gluten-free. The rest of the ingredients are naturally gluten-free. Double-check all labels, especially for tamari and sesame oil, as some brands may process with gluten-containing ingredients.
Why is my dressing separating?
This usually happens if the dressing sits too long or if the sesame seeds aren't fully incorporated. Whisk vigorously to re-emulsify, or add 1 tsp honey or 1 tsp rice vinegar to help bind it. For future batches, whisk the dressing just before using to keep it smooth and glossy.