Grilled Wonton Chicken Salad Recipe

Chicken breasts: Boneless and skinless, these are the protein base of the salad.

Wonton strips: Crispy fried strips that add a delightful crunch.

Mixed greens: A blend of various leafy greens for a fresh base.

Cherry tomatoes: Halved for a burst of sweetness and color.

Cucumber: Sliced for a refreshing crunch.

Red onion: Thinly sliced for a bit of sharpness.

Carrots: Shredded to add color and sweetness.

Green onions: Chopped for a mild onion flavor.

Cilantro: Chopped for a fresh, herbaceous note.

Peanuts: Chopped for a nutty crunch.

Toasted sesame seeds: Adds a subtle nutty flavor and texture.

Asian dressing: A flavorful dressing that ties all the ingredients together.

To ensure your chicken breasts are perfectly grilled, use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C). Letting the chicken rest for a few minutes after grilling allows the juices to redistribute, resulting in more flavorful and moist slices. For added flavor, marinate the chicken in your favorite Asian dressing for at least 30 minutes before grilling. This will infuse the meat with extra taste and keep it tender.

• boneless, skinless chicken breasts - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well and provides a similar texture when grilled.

• wonton strips - Substitute with tortilla strips: Tortilla strips offer a similar crunch and can be easily found or made at home.

• mixed greens - Substitute with baby spinach: Baby spinach provides a similar nutritional profile and texture to mixed greens.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness to cherry tomatoes.

• sliced cucumber - Substitute with zucchini slices: Zucchini offers a similar crunch and mild flavor, making it a good alternative.

• thinly sliced red onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to red onions.

• shredded carrots - Substitute with shredded jicama: Jicama adds a similar crunch and a slightly sweet flavor to the salad.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• chopped peanuts - Substitute with chopped cashews: Cashews have a similar texture and a slightly sweeter taste, making them a good alternative.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar nutty flavor and crunch.

• asian dressing - Substitute with balsamic vinaigrette: Balsamic vinaigrette offers a tangy and slightly sweet flavor that complements the salad well.

• To store the grilled chicken, allow it to cool completely before placing it in an airtight container. Refrigerate for up to 3 days.
• Keep the mixed greens and other vegetables separate from the dressing to prevent them from becoming soggy. Store them in a large, airtight container lined with a paper towel to absorb excess moisture.
• Store the asian dressing in a small, airtight container. It can be refrigerated for up to 1 week.
• Wonton strips should be kept in an airtight container at room temperature to maintain their crispiness. They can last for up to 1 week.
• If you plan to freeze the grilled chicken, slice it first and place the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Label with the date and use within 2 months.
• Avoid freezing the mixed greens and other vegetables as they will lose their texture and become mushy upon thawing.
• To reassemble the salad, thaw the chicken in the refrigerator overnight. Combine the mixed greens and vegetables, add the thawed chicken, and top with wonton strips. Drizzle with the asian dressing just before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken slices on a baking sheet lined with parchment paper.
  3. Cover the chicken with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until the chicken is warmed through.
  5. Meanwhile, keep the mixed greens and other vegetables in the refrigerator.
  6. Once the chicken is heated, combine it with the salad and wonton strips.
  7. Drizzle with asian dressing and toss to combine before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or sesame oil to the skillet.
  3. Place the chicken slices in the skillet and heat for about 5-7 minutes, turning occasionally until warmed through.
  4. Keep the mixed greens and other vegetables chilled in the refrigerator.
  5. Once the chicken is heated, combine it with the salad and wonton strips.
  6. Drizzle with asian dressing and toss to combine before serving.

• Microwave Method:

  1. Place the chicken slices on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Keep the mixed greens and other vegetables chilled in the refrigerator.
  5. Once the chicken is heated, combine it with the salad and wonton strips.
  6. Drizzle with asian dressing and toss to combine before serving.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken slices in the air fryer basket.
  3. Heat for about 5-7 minutes or until the chicken is warmed through.
  4. Keep the mixed greens and other vegetables chilled in the refrigerator.
  5. Once the chicken is heated, combine it with the salad and wonton strips.
  6. Drizzle with asian dressing and toss to combine before serving.

• Grill: Used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Cutting board: Provides a safe and clean surface for slicing the grilled chicken and prepping vegetables.

• Chef's knife: Ideal for slicing chicken, halving cherry tomatoes, and chopping vegetables like cucumbers, red onions, and cilantro.

• Mixing bowl: A large bowl to combine all the salad ingredients together.

• Measuring cups: Used to measure out the wonton strips, cherry tomatoes, cucumber, red onion, carrots, green onions, cilantro, peanuts, and sesame seeds.

• Salad tongs: Useful for tossing the salad ingredients together with the dressing.

• Serving platter: Perfect for presenting the finished salad in an appealing way.

• Knife sharpener: Ensures your chef's knife is sharp enough for precise and safe cutting.

• Grill brush: Used to clean the grill grates before and after cooking the chicken.

• Meat thermometer: Helps to check the internal temperature of the chicken to ensure it is fully cooked.

• Small bowl: Handy for holding the Asian dressing before drizzling it over the salad.

Pre-cook the chicken: Grill the chicken breasts ahead of time and store them in the fridge. This way, you can quickly slice and add them to the salad when needed.

Use pre-washed greens: Save time by buying pre-washed mixed greens. This eliminates the need for washing and drying.

Pre-chop vegetables: Chop the cherry tomatoes, cucumber, red onion, carrots, and green onions in advance and store them in airtight containers.

Ready-made dressing: Use a store-bought Asian dressing to save time on making your own.

Batch toast nuts and seeds: Toast a large batch of peanuts and sesame seeds and store them for multiple uses.