Barefoot Contessa's Chinese Chicken Salad Recipe: Crunchy Peanut Dressing and Crispy Wonton Strips

Barefoot Contessa's Chinese chicken salad delivers the perfect balance of crispy textures and bold flavors in every bite. 🌟 Growing up in small-town Georgia, I learned how simple ingredients could transform into something extraordinary—and this salad proves that principle every time.

The secret lies in crispy wonton strips and a peanut dressing that's rich yet light, creating a dish that feels both comforting and refined.

What sets this recipe apart is the technique: thinly sliced chicken breast stays tender while crispy wonton strips add texture, and the peanut dressing—made with just five ingredients—ties everything together with its nutty, slightly sweet profile.

Unlike many Asian-inspired salads, this one delivers restaurant-quality results without requiring specialized ingredients or hours in the kitchen.

By the time you assemble this salad, you'll have a dish that's vibrant, satisfying, and impossible to resist—crispy edges on the wonton strips, juicy chicken, and a dressing that clings perfectly to every ingredient.

It's the kind of salad that elevates a simple lunch into something special, whether served at a picnic or as a light dinner.

Pair it with steamed rice or warm dumplings for a complete meal, or enjoy it as-is for a refreshing yet hearty dish. The best part? This recipe scales effortlessly, making it perfect for feeding a crowd or prepping ahead for the week.

Ingredients for barefoot contessa chinese chicken salad

Simple ingredients, bold flavors—this salad delivers crispy, nutty magic every time.

The wonton wrappers are the star here—look for the square kind at Asian markets or the freezer section of regular grocery stores. Trader Joe's has the best quality for a reasonable price. If you can't find them, egg roll wrappers work too. The chicken needs to be sliced paper-thin against the grain for that perfect tender bite. I always marinate mine in a little soy sauce and cornstarch for extra crispiness later. For the cabbage, red adds color and crunch—green works too, but red makes it look restaurant-worthy!

No peanut butter? Almond butter or tahini works in a pinch, though the flavor will shift slightly. Short on sesame oil? Toasted sesame seeds plus a little neutral oil gives that nutty aroma. The dressing is where the magic happens—use good-quality peanut butter (like Smucker's Natural or Skippy), not the sweetened kind. Fresh garlic and ginger would be ideal, but garlic powder at half the amount gets you close. Want extra crunch? Add crushed peanuts to the salad before serving—just a handful makes all the difference!

This salad tastes even better the next day—the flavors meld perfectly in the fridge. Store the dressing separately if you're prepping ahead so the cabbage stays crisp. Keeps for 3-4 days covered in the fridge. For extra crispiness, fry the wonton strips fresh and add them just before serving. The dressing? Make it a day ahead—it tastes better after the flavors have time to marry. Double the recipe if you're feeding a crowd—it disappears fast!

Step-by-step instructions for crispy chinese chicken salad

Here's how to make this addictive salad with perfect textures and bold flavors!

Slice the 1.5 lb boneless skinless chicken breast thinly against the grain into ¼-inch strips. This ensures tender bites that won't dry out. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.

Add the chicken strips in a single layer, being careful not to overcrowd. Cook for 4-5 minutes per side until the chicken reaches 165°F internally and develops golden brown edges. The chicken should be fully opaque with no pink remaining. Transfer to a plate and let rest for 5 minutes before slicing into bite-sized pieces. This resting time keeps the chicken juicy and prevents it from turning rubbery.

Cut each of the 12 wonton wrappers into ¼-inch strips (you should get about 48 strips). Heat 2 tbsp vegetable oil in a clean skillet over medium heat until it reaches 350°F. Fry the wonton strips in batches for 2-3 minutes until they turn golden brown and crispy. Watch closely—they'll darken quickly!

Drain on paper towels and sprinkle immediately with 1 tbsp sesame seeds while still hot. This gives them that irresistible crunch and nutty flavor. Keep them warm in a single layer until ready to assemble the salad. If they lose crispiness, pop them back in the oven at 300°F for 2-3 minutes to revive them.

In a small bowl, whisk together 0.5 cup peanut butter, 0.25 cup soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, and 2 minced garlic cloves until completely smooth. Thin with 2-3 tablespoons of warm water until it reaches a pourable consistency—it should coat the back of a spoon but still cling to ingredients.

Taste and adjust seasoning: add a pinch more salt if needed, or a splash of rice vinegar for tang. Here's the thing—this dressing should be rich but not overpowering. The peanut butter gives depth, while the vinegar and honey create that perfect sweet-savory balance. Save about 2 tablespoons for garnishing later.

In a large bowl, combine 3 cups shredded red cabbage, 0.5 cup sliced green onions, and 0.25 cup chopped fresh cilantro. Add the cooked chicken pieces and toss gently to distribute evenly. Drizzle with about ⅓ of the peanut dressing and toss again until everything is lightly coated. The cabbage should soften slightly but still maintain its crisp texture.

Gently fold in the crispy wonton strips, reserving a few for garnish. The key here is to keep everything separate but well-mixed. You want that satisfying crunch with every bite, so don't over-toss. Divide the salad among 4 plates and drizzle with the remaining peanut dressing. Sprinkle with the reserved wonton strips and 1 tbsp sesame seeds for that final wow factor.

Pro cooking tips for perfect results

Chicken Slicing Mastery

Thinly slicing chicken against the grain is non-negotiable for this salad. Use a sharp chef's knife (I prefer my Wüsthof Ikon) and slice at a 45-degree angle for uniform strips about ¼-inch thick.

For extra tenderness, pound the chicken lightly with a meat mallet before slicing—this breaks down fibers and ensures juicy bites. 🔪

Wonton Crispiness Secrets

Frying wonton strips at 350°F is crucial—they darken fast! Use a deep-fry thermometer (like Thermoworks) to maintain perfect heat. For even crispiness, fry in batches and keep them warm in a 200°F oven on a wire rack.

I swear by this trick: Toss the fried strips with ½ tsp cornstarch before adding sesame seeds—it locks in that crunch. 🥟

Dressing Consistency

The peanut dressing should coat a spoon but not be gluey. Start with 2 tbsp warm water and add gradually while whisking vigorously. For extra silkiness, blend with an immersion blender for 10 seconds.

Pro tip: Let the dressing sit for 15 minutes before using—this lets flavors meld and prevents separation. 🥜

Cabbage Texture Control

Shred cabbage finely but don't over-chop—you want visible texture. Massage the cabbage with ½ tsp salt for 2 minutes before adding other ingredients. This softens it slightly while keeping it crisp.

I learned this from Chef Chen: Cold cabbage holds its shape better, so chill it for 10 minutes before assembling. 🥬

Assembly Like a Pro

Work quickly when assembling to maintain crispness. Use two bowls: one for the cabbage-chicken mix and another for the wonton strips. Toss the main ingredients first, then fold in crispy elements last.

For plating, use a ring mold to create neat rounds or serve family-style in a large bowl. Garnish with extra wonton strips and sesame seeds right before serving. 🍽️

Make-Ahead Magic

Prepare components separately to maximize freshness. Cook chicken and fry wontons up to 1 day ahead, storing them separately in airtight containers. Make dressing 2 days ahead—it tastes better after flavors develop.

Assemble only when ready to eat, adding crispy elements last. For extra crunch, reheat wonton strips in a 350°F oven for 3 minutes before serving. ⏳

Frequently asked questions