Salads
Inspired by Ina Garten’s signature elegance, this Barefoot Contessa Chinese Chicken Salad delivers crispy wonton strips, tender poached chicken, and a tangy sesame dressing that’s impossible to resist.
The secret lies in perfectly balanced textures—crunchy wontons, silky dressing, and fluffy greens—all coming together in a dish that’s both restaurant-worthy and effortlessly homemade.
What sets this salad apart is the crispy wonton crunch, achieved through a quick pan-fry that adds depth without overpowering the delicate flavors. The chicken, poached just until tender, stays juicy while absorbing the subtle sweetness of the dressing.
Every bite combines cool, fresh greens with the warm, savory notes of the salad, making it a crowd-pleaser for any occasion.
The dressing is where the magic happens—a harmonious blend of sesame oil, rice vinegar, and a touch of honey that creates a tangy, slightly sweet finish. It’s light enough to coat the greens without drowning them, yet bold enough to stand up to the crispy wontons and tender chicken.
This salad isn’t just a side; it’s a complete, satisfying meal that feels indulgent yet simple to prepare.
Whether you’re hosting a lunch gathering or simply craving a refreshing yet hearty dish, this recipe delivers restaurant-quality results with minimal effort. The key is in the details—crispy edges, tender chicken, and a dressing that ties everything together perfectly. Let’s get started!
Ingredients for barefoot contessa chinese chicken salad
Crispy wontons, silky dressing, and tender chicken—this salad delivers restaurant-quality balance with just 16 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tenderness |
| Wonton Wrappers 🥟 | 24 pieces | Square, store-bought preferred |
| Baby Bok Choy 🥬 | 1 lb | Trimmed, quartered lengthwise |
| Shredded Carrots 🥕 | 1 ½ cups | Julienned, vibrant orange |
| Fresh Cilantro 🌿 | ½ cup | Chopped, stems removed |
| Sesame Seeds 🌾 | 2 tbsp | Toasted, for garnish |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, light flavor |
| Sesame Oil 🫒 | 2 tbsp | Toasted, aromatic |
| Rice Vinegar 🍶 | ⅓ cup | Seasoned, mild sweetness |
| Honey 🍯 | 2 tbsp | Wildflower preferred |
| Low-Sodium Soy Sauce 🍶 | 2 tbsp | Kikkoman recommended |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Fresh Ginger 🌿 | 1 tbsp | Grated, aromatic |
| Vegetable Oil 🫒 | ½ cup | For pan-frying wontons |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
The wonton wrappers are non-negotiable for that signature crunch. Trader Joe's and Asian markets carry the best quality—look for packages labeled 'wonton skins' rather than 'egg rolls,' as they're thinner and crisp up perfectly. For the chicken, bone-in, skin-on thighs would add richness, but boneless breasts keep it elegant. Poach them just until they reach 165°F internally—overcooking turns them rubbery. The bok choy should be vibrant green with no wilt; Whole Foods or local farms often carry the freshest baby varieties.
No sesame oil? Toasted peanut oil works in a pinch, though it lacks that nutty aroma. Substituting honey for maple syrup keeps it vegan, but the salad loses its delicate sweetness. Fresh ginger is ideal, but if you're using powdered, reduce to one-third the amount—it's far more concentrated. For the wonton filling, if you can't find pre-made, mix 2 tbsp ground pork (optional for vegetarian), 1 tbsp soy sauce, and 1 tsp sesame oil. The dressing can be made a day ahead; just whisk before serving to re-emulsify.
Store the dressing in an airtight jar in the fridge for up to 5 days, though it's best used within 2 days for peak freshness. The poached chicken keeps 3 days in the fridge, but it reheats best gently in a skillet with a splash of water. Wonton wrappers freeze beautifully—separate sheets with parchment paper and store for 3 months. For a make-ahead salad, assemble everything except the dressing, then toss just before serving to maintain crispness.
Why You'll Love This Recipe
- Here’s what sold me: this salad holds up perfectly for lunches. Pack the wrapped pieces in a container, and they stay intact for days—no soggy lettuce, no sad sandwiches. My kids actually finish their lunches now (a miracle), and I’ve even brought it to potlucks as a no-mess appetizer. Works for picnics, office lunches, or just a quick dinner when you’re starving.
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal where you can almost skip chopping. The baby bok choy and shredded carrots take two minutes to prep, and the wonton wrappers? They’re basically pre-made tortillas for this dish—just toss everything in a bowl, fold, and serve. Honestly, my lazy nights thank me every time.
- Umami Crunch: That crisp-tender bok choy and the faintly sweet carrots? It’s the perfect textural contrast. The chicken stays juicy (thanks to quick cooking), and the cilantro adds a bright punch—like a lighter, fresher take on spring rolls, but way easier. Between us, it’s the kind of flavor combo that makes my family ask, “Why haven’t we eaten this before?”
- Lunchbox Hero: Here’s what sold me: this salad holds up perfectly for lunches. Pack the wrapped pieces in a container, and they stay intact for days—no soggy lettuce, no sad sandwiches. My kids actually finish their lunches now (a miracle), and I’ve even brought it to potlucks as a no-mess appetizer. Works for picnics, office lunches, or just a quick dinner when you’re starving.
Step-by-step instructions for chinese chicken salad with crispy wonton crunch
A perfect balance of textures and flavors begins with precise technique. Here's how to assemble this vibrant salad with restaurant-quality results.
Poach the Chicken Breast for Maximum Tenderness
In a medium saucepan, combine 4 cups water, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon low-sodium soy sauce, 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic. Bring to a gentle simmer over medium heat, then add the 1.5 lb boneless, skinless chicken breast. The liquid should barely bubble—this prevents the chicken from becoming rubbery.
Poach for 12-15 minutes until the chicken reaches an internal temperature of 165°F and is no longer pink in the center. Remove with a slotted spoon and transfer to an ice bath for 10 minutes to stop the cooking process and keep the meat tender. Once cooled, shred the chicken using two forks into ¼-inch thick strips. Set aside for assembly.
Prepare the Crispy Wonton Wrappers
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Working in batches, carefully add the 24 wonton wrappers in a single layer, being careful not to overlap them. Fry for 30-45 seconds per side until they turn a beautiful golden brown and are crispy throughout.
Drain on paper towels immediately to remove excess oil. The wrappers should remain crisp when cooled—this is essential for the signature crunch. If they soften, fry them again for 10-15 seconds until crispy once more. Once fully cooled, roughly chop the wontons into ¼-inch pieces and set aside.
Create the Tangy Sesame Dressing
In a small bowl, whisk together the 0.33 cup rice vinegar, 2 tablespoons honey, 2 tablespoons low-sodium soy sauce, 2 tablespoons toasted sesame oil, 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic. The dressing should be smooth and well combined. Taste and adjust seasoning if needed—you want a balance of sweet, tangy, and umami flavors.
In a separate small bowl, combine the 0.25 cup extra-virgin olive oil with the 0.5 cup fresh cilantro and 2 tablespoons toasted sesame seeds. This creates a creamy, textured component that contrasts with the tangy dressing. Store both components separately until ready to toss.
Assemble the Salad with Perfect Texture Balance
In a large mixing bowl, combine the 1 lb baby bok choy (trimmed and quartered lengthwise), 1.5 cups shredded carrots, and the chopped crispy wontons. Gently toss with 1 tablespoon of the sesame oil-cilantro mixture to lightly coat the vegetables and crispy wontons. This step ensures the wontons maintain their crunch while the vegetables stay vibrant.
Add the shredded chicken breast to the bowl and toss gently to combine. In a separate small bowl, combine the tangy sesame dressing with the remaining 0.25 cup extra-virgin olive oil and 0.25 teaspoon ground black pepper. Drizzle this mixture over the salad just before serving to maintain the crispness of the wontons and the freshness of the vegetables.
Garnish and Serve Immediately
Transfer the salad to a large serving platter and sprinkle with the remaining 2 tablespoons toasted sesame seeds and 0.5 teaspoon diamond crystal kosher salt. The sesame seeds add an extra layer of nutty flavor and visual appeal, while the salt enhances the overall seasoning. Serve immediately while the wontons are still crisp and the dressing is fresh.
This salad delivers a perfect balance of textures—crispy wontons, tender chicken, and fresh vegetables—all coated in a tangy sesame dressing. The key to success lies in the crispy wontons and the freshness of the ingredients, so work efficiently and serve immediately for the best results.
Pro Tips For Making Barefoot Contessa Chinese Chicken Salad
- BRINE THE CHICKEN: Toss those chicken breasts in a shallow bowl with 1 cup warm water, 1 tablespoon soy sauce, and ½ teaspoon salt for 10 minutes before cooking—it keeps them juicy and takes the guesswork out of seasoning. I used to skip this and ended up with dry chicken every time, especially when shredding.
- CUT WONTON WRAPPERS SMALL: Snip the wonton wrappers into 1-inch squares instead of strips—they crisp up faster and hold their shape better in the salad. I learned this after watching mine turn into a mushy mess when I tried to mimic the original recipe’s long strips.
- BLANCH THE BOK CHOY: Shock the baby bok choy in boiling water for 30 seconds, then ice bath it—this softens the stems without wilting the leaves, making them easier to slice and giving the salad a more uniform texture. Sounds like extra work, but it makes all the difference when you’re chopping by hand.
- TOSS CILANTRO LAST: Stir the cilantro into the salad just before serving, or it’ll turn to mush from the dressing. I used to add it early, and by the time I plated it, it looked like someone had run a lawnmower through the dish. Keep it fresh and bright.
Dietary considerations for this recipe
Gluten-Free Adaptation
For a gluten-free version, replace the wonton wrappers with 24 gluten-free rice paper wrappers (found in the Asian aisle) or 24 crispy gluten-free crackers like Simple Mills Almond Flour Crackers, crushed into small pieces.
These alternatives maintain the crunch while eliminating gluten. I’ve tested this with King Arthur gluten-free flour tortillas, cut into strips and pan-fried until crispy—about 3-4 tortillas work well. 🥟
Dairy-Free Considerations
This salad is naturally dairy-free, but double-check your sesame oil and soy sauce brands for hidden dairy additives. I recommend Kikkoman or San-J soy sauces, which are certified dairy-free.
If using store-bought wontons, verify the package—some contain milk powder. For extra richness, add avocado slices or a drizzle of tahini instead of sesame seeds. 🥑
Nut-Free Modifications
Sesame seeds and sesame oil are the primary nut-free concerns here. Swap 2 tbsp toasted sesame seeds for 2 tbsp pumpkin seeds (pepitas) or crushed gluten-free cornflakes for garnish. For the dressing, replace sesame oil with avocado oil—it mimics the neutral base without nutty flavors.
I’ve also used sunflower seed butter (thinned with water) as a substitute in a pinch, though texture differs slightly. 🌾
Lower-Carb Options
To reduce carbs, skip the shredded carrots and replace them with ½ cup julienned cucumber or ¼ cup sliced bell peppers (about 2 oz). For the wontons, use 24 gluten-free, low-carb collagen wraps (like Vital Proteins varieties) if available.
The dressing remains unchanged, but watch your honey portion—1 tbsp monk fruit sweetener works 1:1 for a sugar-free version. 🥒
Allergen-Friendly Swaps
For egg allergies, ensure your wonton wrappers are egg-free (most Asian brands label this). For soy allergies, substitute tamari (soy-free) or coconut aminos in the dressing.
I’ve successfully used 1 tbsp coconut sugar + 1 tbsp maple syrup to replace honey in soy-free versions. Always check labels on sesame products—some facilities process soy. 🚫🥜
Nutrition facts
Frequently asked questions
Can I use pre-cooked chicken for this salad?
Yes, but it won't be as tender or flavorful. Store-bought rotisserie chicken works in a pinch—just shred it finely and toss with 1 teaspoon soy sauce and ½ teaspoon sesame oil to mimic the poaching flavor. For best results, poach your own chicken to control the texture and seasoning.
How do I keep the wontons crispy in the salad?
Fry them fresh and serve immediately—they lose crispness fast! If making ahead, fry the wontons, let cool completely, then store in an airtight container. Re-crisp by heating in a dry skillet for 10 seconds per side before adding to the salad. Never refrigerate fried wontons.
What's the best way to store leftovers?
Store components separately to maintain quality. Keep the dressing in a jar (up to 5 days), chicken in the fridge (3 days), and crispy wontons in an airtight container (best used same day). Reassemble just before serving—don't toss with dressing until ready to eat.
Can I make this salad ahead of time?
Yes, but with key adjustments. Prep all ingredients except the wontons and dressing, then store in separate containers. Fry the wontons fresh and toss with 1 tablespoon olive oil to maintain crispness for 1-2 hours before serving. The dressing should be made fresh to prevent separation.
What if I can't find wonton wrappers?
No problem! Use 24 gluten-free rice paper wrappers (toasted in the oven at 350°F for 5 minutes) or crushed gluten-free crackers (like Simple Mills) for crunch. For extra flavor, add 1 teaspoon fish sauce to the dressing—it enhances the umami depth without changing the texture.