No One Can Resist This Crunchy, Refreshing Chicken Salad

This salad is popping with vibrant flavors and textures.

It's all about the wonton strips. Alex Lepe/TCA

You’ve probably had a version of this salad. You might even love this salad. But do you know this salad? While it is often called a Chinese chicken salad, the dish originated in California in the 1960s. Sylvia Wu, a Chinese-American restauranteur, is credited with creating the dish at Madame Wu’s in Santa Monica, at the request of Cary Grant (a restaurant regular and Wu’s longtime celebrity crush). While Wu’s original dish drew loosely from chicken salads she had eaten in Shanghai, she developed it to appeal to the palate of her (American) celebrity clientele. (Paul Newman, apparently, loved the shrimp toast.)

The legacy of this salad, like the Cali-born Cobb, can be seen on menus across the country, cemented as a classic in the lexicon of American salads. You, like me, may have first encountered a version at The Cheesecake Factory—an extremely transformative moment in my suburban Texas childhood that I can’t actually remember because it feels like this salad has always existed in my life.

My version has all the hallmarks you’ve probably come to expect. I like to use Napa cabbage as the base (I often refer to it as “the lettuce of cabbages”) because the texture is much airier and less dense than green or red cabbage, with a romaine-like crunch. There are cucumbers, which aren’t as common, but I think they add a cooling crunch that goes well here. The sesame vinaigrette is slightly sweetened by the juice from mandarin orange slices (which needed to be here but you can use fresh ones if you like!). There’s scallions and toasted cashews and shredded chicken. I’ll either poach chicken with a bag of tea or simply shred some rotisserie from the store.

The most important thing, I think, is that there is serious crispy crunchy topping. I top my salad with a generous pile of homemade wonton crisps. They’re easy enough to make (drop sliced wonton wrappers in some oil for a minute) and miles better than any store-bought topping. Top your salad with some of the wonton strips, then serve the rest in a bowl alongside so you can add more as you go.

Why You’ll Love It

• The ultimate crunch. Homemade fried wontons are easy to make and just worlds better than every store-bought alternative.
• A whole lotta texture! Crunchy cucumbers and carrots, airy shredded Napa cabbage, and juicy mandarin oranges mean every bite is a little party.

Key Ingredients in Chopped Chicken Salad

• Wonton wrappers: Slice and fry fresh wonton wrappers for the crispiest, airiest salad topping. This recipe makes a generous pile so you can add more to your salad as you eat.
• Sesame oil: Toasted sesame oil is what gives the vinaigrette a deep, richly roasted flavor. Round out the dressing flavor profile with rice vinegar, soy sauce, honey, and ginger.
• Cabbage: Napa cabbage is the perfect base for this salad—it’s lighter in texture than other cabbages, similar to romaine. I like to add some shredded red cabbage for color.
• Chicken: I Iike to poach chicken breasts with a bag of oolong, green, or hojicha tea for this salad to add a more layered, earthy flavor. That said, shredded rotisserie chicken is delicious, too!
• Crunchy vegetables: Sliced cucumbers and matchstick carrots add texture and color variety to the salad.
• Fresh herbs: Scallions and optional cilantro (but really, you should add it unless you’re a hater!) add a pop of freshness and concentrated flavor.
• Mandarin oranges: Make sure to get cups or cans of oranges in just their juice for a more natural, balanced flavor.

Helpful Swaps

• Add a tablespoon or two of Chinese sesame paste to the dressing for a nuttier, creamier vinaigrette. You can use extra mandarin orange juice or water to thin it out if needed.
• Shave the carrots into ribbons using a vegetable peeler instead of cutting into matchsticks.
• Use roasted sliced or blanched almonds instead of cashews, or even a handful of chopped toasted peanuts. If I have them on hand, I like to add toasted sesame seeds too.
• Try some sliced or diced avocado in there.
• Swap carrots or cucumbers for other crunch vegetables like snap peas or radishes.
• You can use store-bought wonton strips or crunchy chow mein noodles in place of the homemade fried wonton strips. Or, you can fry rice vermicelli noodles instead (they puff up instantly into squiggly nests when they touch the frying oil).
• Use fresh mandarin orange segments instead of canned. Make sure to grab an extra orange or two to squeeze for juice (you’ll use it in the vinaigrette).

Chopped Chicken Salad With Sesame Dressing

Serves 4 to 6

For the dressing and fried wontons:

• 3 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 2 teaspoons minced peeled ginger (from a 3/4-inch piece)
• 2 cups neutral oil, such as grapeseed or canola, divided
• Kosher salt
• 16 square wonton wrappers

For the salad:

• 2 (4-ounce) cups mandarin orange slices in juice
• 6 cups shredded Napa cabbage (1/2 medium-size), or 4 cups shredded Napa cabbage and 2 cups red cabbage (about 1/4 medium)
• 2 cups shredded, cooked chicken (about 8 ounces)
• 2 Persian cucumbers or 1/4 medium English cucumber, halved lengthwise and thinly sliced crosswise (about 1 cup)
• 2 medium carrots, peeled and cut into matchsticks (about 1 1/4 cups)
• 2 medium scallions, thinly sliced (about 1/4 cup), divided
• 1/3 cup roasted cashews, coarsely chopped
• 1/4 cup fresh cilantro leaves (optional)

Make the dressing and fried wontons:

1. Whisk 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 1 tablespoon soy sauce, 2 teaspoons honey, and 2 teaspoons minced peeled ginger together in a large bowl. While whisking constantly, slowly pour in 1/4 cup of the neutral oil and whisk until incorporated. Taste and season with kosher salt as needed.

2. Heat the remaining 1 3/4 cups neutral oil in a medium saucepan over medium heat until shimmering. Meanwhile, cut 16 square wonton strips in half, then cut crosswise into 1/2-inch wide strips. Line a plate with paper towels.

3. Test the oil by dropping in 1 wonton strip: If it immediately starts bubbling, proceed (if it doesn’t, the oil is not hot enough). Working in 3 batches, fry the wonton strips, stirring constantly, until golden brown and crispy, 45 to 60 seconds. Use a slotted spoon to transfer to the paper towels and sprinkle lightly with kosher salt.

Assemble the salad:

1. Open two (4-ounce) cups mandarin orange slices in juice. Transfer 2 tablespoons of the juice into the dressing and whisk to combine. Drain the remaining orange slices.

2. Add 6 cups shredded Napa cabbage, 2 cups shredded, cooked chicken, two halved and thinly sliced Persian cucumbers, two peeled medium carrots cut into matchsticks, half of the thinly sliced scallions (about 2 tablespoons), and half of the drained orange slices to the bowl of dressing. Toss to combine. Taste and season with kosher salt as needed.

3. Garnish with the remaining scallions, remaining orange slices, 1/3 cup coarsely chopped roasted cashews, 1/4 cup fresh cilantro leaves if using, and some of the crispy wontons. Serve the remaining wonton strips on the side.

Recipe Notes

Substitutions: You can replace the fried wonton strips with 2 cups store-bought fried wonton strips.

Make Ahead:

• You can fry the wontons up to one day ahead. Once cooled, store in an airtight container at room temperature.
• The dressing can be made up to two days ahead and refrigerated in an airtight container. Re-whisk before using.
• The salad base can be assembled, undressed, and refrigerated in an airtight container for up to five days.

Storage: Leftover dressed salad can be refrigerated in an airtight container for up to two days. Store leftover wontons in an airtight container at room temperature for up to four days.