Asian Chicken Salad Recipe I Heart Naptime

My Friend Linda’s Lucky Salad

I first had this salad at my friend Linda’s house. She made it for our card game night. Everyone loved it so much, we almost forgot to play cards. I still laugh at that.

She called it her “lucky” salad. It always brings people together. That is why this recipe matters to me. It is more than food. It is about sharing good times with good people.

Let’s Talk Crunch

The best part of this salad is the crunch. You get it from the almonds and the wonton strips. They are like little crispy surprises in every bite.

Fun fact: Wonton strips are just thin pieces of dough that are fried until crispy. They are so light and fun to eat. What is your favorite crunchy food in a salad? I would love to know.

Making the Magic Dressing

The dressing is what makes everything sing. You just whisk oil, vinegar, sugar, and sesame oil together. The smell of the sesame oil is so good. Doesn’t that smell amazing?

The sugar dissolves and makes it a little sweet. The sesame oil makes it taste deep and special. This is why whisking it yourself matters. You can make it taste just right for you.

A Very Forgiving Recipe

Do not worry if you are missing something. No coleslaw mix? Just chop some cabbage. No chicken? Leftover turkey works great. This salad is very forgiving.

I once used cashews instead of almonds. It was still delicious. Cooking should be fun, not stressful. What is a recipe you like to change up sometimes?

Bringing It All Together

Now for the fun part. Put your lettuce and coleslaw in a big bowl. Then just pile everything else on top. It looks like a beautiful, colorful mountain.

Right before you eat, drizzle that wonderful dressing over it. Then toss everything together. Serve it right away so it stays crispy. Do you prefer to toss your salad or eat it as a rainbow pile?

Ingredients:

Ingredient	Amount	Notes
romaine lettuce	6-8 cups
classic coleslaw mix	2-3 cups	no dressing
cooked chicken	2 cups
chopped green onions	¼ cup
sliced almonds	¼ cup
chopped cilantro	¼ cup
wonton strips	½ cup
vegetable oil	¼ cup	or canola oil
rice wine vinegar	2 Tablespoons	or white wine vinegar
granulated sugar	1-2 Tablespoons
sesame oil	½ teaspoon
Salt	to taste
Ground black pepper	to taste

A Salad Full of Happy Crunch

I have always loved the sound of a good salad. It should whisper and crunch when you toss it. This one is my favorite for a quick, sunny lunch. It reminds me of my granddaughter, who calls it her “confetti chicken.” She loves all the different colors and textures. Making it always brings a smile to my face.

Let’s get our big bowl ready. We are going to build this salad like a cozy bed for all our toppings. First, toss the romaine lettuce and coleslaw mix together. This gives us a wonderful, crunchy base. I still laugh at the time I used the pre-dressed coleslaw by mistake. What a soggy mess that was!

• Step 1: Now, let’s make it pretty. Place your cooked chicken on top of the greens. Then, scatter the green onions, almonds, and cilantro over everything. Finally, add those crispy wonton strips. (A hard-learned tip: add the wonton strips last, just before serving. This keeps them wonderfully crunchy and not soft.) Doesn’t that look like a garden on a plate?
• Step 2: Time for the magic dressing. In a small bowl, whisk together the vegetable oil and rice wine vinegar. Add the sugar and that special, fragrant sesame oil. Keep whisking until the sugar disappears. A little salt and pepper make it just right. This dressing is so simple, but it makes the whole salad sing.
• Step 3: Drizzle your dressing all over the salad. Be brave and make sure you cover most of it. I like to pour it in a slow, steady stream. This way, every bite gets a little bit of that yummy flavor. The smell of the sesame oil is just amazing, isn’t it?
• Step 4: Now for the fun part! Toss everything together with two big spoons. Lift the greens from the bottom to mix it all in. You want every piece to say hello to the dressing. Serve it right away so it stays fresh and crisp. What’s your favorite crunchy thing in a salad? Share below!

Cook Time: 0 minutes (using pre-cooked chicken)
Total Time: 15 minutes
Yield: 4 servings
Category: Lunch, Salad

Let’s Mix It Up!

The best recipes are the ones you can make your own. Feel free to play with this one. I do it all the time, depending on what is in my fridge. Here are a few fun twists I have tried and loved. They are all so simple and delicious.

• Mandarin Sunshine: Add a can of drained mandarin oranges. Their sweet, bright flavor is a happy surprise.
• Spicy Dragon: Mix a tiny bit of sriracha into the dressing. It gives it a nice, warm kick.
• Nutty Professor: Swap the almonds for chopped peanuts or cashews. It adds a different kind of crunch.

Which one would you try first? Comment below!

Serving with a Smile

This salad is a full meal all by itself. But sometimes, it is nice to add a little friend on the side. A warm, buttered biscuit is perfect for dipping. Or you could serve it with a simple cup of hot and sour soup. It makes the meal feel extra special.

For drinks, I have two favorites. On a warm day, a glass of iced green tea is so refreshing. For a cozy evening, a light, crisp lager pairs beautifully. It cuts through the dressing’s flavor nicely. Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

Let’s talk about storing this lovely salad. Keep the dressing separate until you are ready to eat. This stops the greens from getting soggy.

You can store the salad mix in a big container. It will stay good in the fridge for two days. I remember my first time making a big batch. I poured all the dressing on at once. We had a very sad, wet salad for lunch the next day.

Batch cooking the chicken saves so much time. Cook a few extra pieces on Sunday. You can use them for quick meals all week. This matters because it makes healthy eating easy on busy days. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Sometimes the salad can be too dry or too wet. If it’s dry, just add a little more oil to the dressing. If it’s too wet, you added too much dressing too soon.

I once forgot the sugar in the dressing. It was much too sour! A pinch of sugar balances the vinegar’s sharp taste. This matters because a balanced dressing makes every ingredient sing.

Do not add the wonton strips until you serve. This keeps them wonderfully crunchy. Getting these small things right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free tamari instead of the vinegar. Check that your wonton strips are gluten-free too.

Q: How far ahead can I make it? A: Prepare the parts two days ahead. But mix them right before you eat.

Q: What if I don’t have cilantro? A: That is okay. Fresh parsley makes a fine swap. Or you can just leave it out.

Q: Can I make a smaller portion? A: Of course! Just cut all the ingredients in half. It is perfect for a lunch for one.

Q: Is the sesame oil really needed? A: It gives a special flavor. But your salad will still be nice without it. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this crunchy, fresh salad. It always reminds me of summer lunches with my grandchildren. Fun fact: The word “wonton” means swallowing a cloud. Isn’t that lovely?

I would be so happy to see your creation. Sharing food is one of life’s great joys. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.