This sesame ginger chicken salad combines tender shredded chicken, fresh romaine, fluffy quinoa, and crispy fried wonton strips in a savory homemade sesame ginger dressing. The contrast of textures and bold ginger-soy flavors make it a filling, restaurant-quality salad you can prepare at home.
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To make the crispy wonton strips, slice wonton wrappers into thin strips. Heat neutral oil in a pot and fry the strips until golden brown and crispy. Remove with a spider strainer and set aside.
Prepare the dressing by combining soy sauce, neutral oil, rice vinegar, toasted sesame oil, honey, grated fresh ginger, and toasted sesame seeds in a bowl or measuring cup. Whisk until well combined.
In a large salad bowl, combine the chopped romaine lettuce and shredded green cabbage.
Add the cooked shredded chicken, cooked black quinoa, julienned radishes, sliced almonds, and diced avocado to the bowl.
Top the salad with the crispy wonton strips.
Pour the sesame ginger dressing over the salad.
Toss everything together until all ingredients are evenly coated in the dressing. Serve immediately.
Store salad components separately in airtight containers in the refrigerator for up to 3 days; dress and combine just before serving to maintain crispness.
deep skillet or small saucepan for frying wontons · instant-read thermometer for checking chicken doneness · microplane or box grater for ginger
Yes. Store the dressing in an airtight container in the refrigerator for up to 5 days. Whisk or shake before serving.
Fry them just before serving and store them in an airtight container separate from the salad. Add them to the bowl right before tossing.
Yes. Coleslaw mix adds extra crunch and pairs well with the ginger dressing, though you'll lose the traditional salad base.
Poach, grill, or pan-sear chicken breasts until fully cooked (165°F internal temp), then shred by hand or with two forks.
Assemble components separately and combine just before eating to prevent the greens from wilting and wontons from softening.
