Chinese chicken salad with crispy wonton skins from Cravings - Recipes for All the Food You Want to Eat (page 67) by Chrissy Teigen and Adeena Sussman

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for peanut oil.

  • Nrnarayan on February 25, 2026

    Dressing really makes this! Subbed the wonton strips for chili lime peanuts

  • EatnCookFood on January 04, 2026

    Have only made this once but think about it often. The dressing is amazing. Kept well for a salad and the left overs were good as well.

  • debakken on May 09, 2025

    I cooked two chicken cutlets last night. Ate one with a pan sauce and put the other in the fridge for tonight's dinner. I hadn't tried this recipe and now I'm hooked. I was blown away by the fresh taste of this salad. The crunch of the cabbage and carrot, the scallions, the brightness of the cilantro, and THAT DRESSING. It elevates the salad to another level. I didn't have wonton wrappers on hand so I chopped up some peanuts and thought they were delicious. This is going into my regular rotation.

  • EmilyR on February 26, 2022

    This is such a simple, yet good and filling and healthy seeming salad. I didn't not make my own wonton crisps, but they do add a nice crunch - as do some almond slivers.

  • snoozermoose on December 08, 2021

    I love this salad. It feels substantial but not heavy at the same time, and it comes together quickly especially if you use rotisserie chicken and storebought wonton chips. I really enjoyed the dressing but my husband prefers this with a more Japanese style carrot ginger dressing.

  • BethNH on July 13, 2019

    This is a perfect dinner for when it's too hot to cook. I used all the shortcuts - I bought fried won tons in a package, used a rotisserie chicken as called for, and used coleslaw mix instead of shredding the cabbage myself. There's a hint of spice from the Sriracha and Chinese mustard and plenty of crunch. Delicious. Refreshing. Healthy. Easy. Inexpensive.

  • stockholm28 on March 03, 2019

    I had most of the ingredients for this dish and some leftover rotisserie chicken, so I adapted this recipe. It tastes like you expect Chinese Chicken Salad to taste. The recipe is solid and tasty, but not unusual. I used crispy wontons from a bag (the kind they sell next to the salad croutons), because the last thing I want to do is deep fry a salad topping after getting home from work. I’m sure the just fries wonton wrappers would be great. The dressing makes a lot. I think it would probably too much (to my taste) for the salad. I made a full batch of dressing as written, but most of it is in the fridge. It is tasty and not too sweet. I did have to sub English mustard for Chinese. I used green cabbage rather than a combo of napa and red since that was in the fridge. I didn’t have any red onion, so upped the scallions.

  • anya_sf on October 02, 2017

    I doubled the salad ingredients to serve 4, including the fried wontons, but not the dressing. It was just the right amount of dressing. I actually used 2 packages of iceberg lettuce mix (with carrots and red cabbage), plus 1/2 red bell pepper, slivered, and 1/2 cucumber, sliced. I omitted the red onion and only used 2 green onions, as I don't like too much raw onion. My whole family loved this, including my son, who didn't think he would like it. The fried wontons aren't required, but they sure are good.

  • wodtke on January 08, 2017

    A surprising success. I was doubtful, but the salad is delicious. I'm not sure the chicken adds anything but protein, but that might matter to some.

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