Salads
This Barefoot Contessa Chinese Chicken Salad delivers the perfect balance of crispy textures and bold flavors in every bite. The secret lies in perfectly poached chicken breast that stays tender yet firm, paired with crunchy wonton strips that add an authentic Asian touch.
I've perfected this recipe over years of testing, ensuring the peanut dressing remains creamy without overpowering the delicate greens and fresh toppings.
The foundation of this salad is a crispy peanut dressing that coats every ingredient with a rich, nutty flavor while maintaining that signature Barefoot Contessa elegance.
We'll use a simple poaching method for the chicken to keep it juicy, then crisp up wonton strips in the oven for that satisfying crunch. The salad itself is built on a mix of butter lettuce and romaine, topped with crunchy vegetables and sesame seeds for texture contrast.
What makes this recipe special is how the flavors come together—sweet, savory, and slightly tangy all in one bite. The peanut dressing ties everything together while the crispy wonton strips add that essential crunch.
It's a salad that feels both restaurant-worthy and completely approachable for home cooks, with a presentation that's as beautiful as it is delicious.
Serve this salad as a light lunch or elegant appetizer, and don't forget the optional garnishes like sliced almonds or extra sesame seeds for that final touch of sophistication. Let's get started on creating this crowd-pleasing dish that's sure to become a new favorite.
Ingredients for barefoot contessa chinese chicken salad
Here's what you'll need to create this restaurant-worthy Chinese chicken salad with crispy peanut dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tenderness |
| Wonton Wrappers 🥟 | 12 pieces | Cut into strips for crispiness |
| Butter Lettuce 🥬 | 4 cups | Outer leaves for wrapping |
| Romaine Lettuce 🥬 | 2 cups | Chopped for crunch |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, seeds removed |
| Carrot 🥕 | 1 whole | Julienned for crunch |
| Green Onion 🧅 | 3 whole | Thinly sliced, white parts trimmed |
| Sesame Seeds 🌾 | 2 tbsp | Toasted for garnish |
| Peanut Butter 🥜 | ½ cup | Natural, unsweetened |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tbsp | For authentic flavor |
| Rice Vinegar 🍶 | 1 tbsp | White or seasoned |
| Honey 🍯 | 1 tbsp | For sweetness balance |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Vegetable Oil 🫒 | 1 tbsp | For crisping wontons |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The chicken breast is the star—look for plump, even-sized pieces at the grocery store. Costco or Trader Joe's usually have great options. Poaching keeps it tender, so don't skip that step. For the wonton wrappers, King Noodle or Marti brands are my go-to—they crisp up perfectly. If you can't find them, egg roll wrappers work too. The butter lettuce should be crisp with no brown spots, and romaine with sturdy stems. Pro tip: Wash lettuce just before using—it stays crunchier longer.
No wonton wrappers? Substitute rice paper or even thinly sliced cabbage for texture. The peanut butter in the dressing should be natural—no sugar or additives. If you're avoiding peanuts, sunflower seed butter works, though the flavor will differ slightly. For the ginger, fresh is best, but if you're in a pinch, powdered works at half the amount. The sesame seeds can be toasted in a dry pan for 30 seconds to deepen their flavor. And if you're short on time, pre-cut veggies from the store save minutes without sacrificing crunch.
This salad keeps best when prepped in stages. Poach the chicken and make the dressing first—they can sit separately for up to 2 days in the fridge. The wonton strips crisp best when made fresh, but you can re-crisp them in the oven if prepping ahead. Store the dressing in a jar with a thin layer of oil on top to prevent separation. The lettuce stays crisp for 1 day if wrapped in a damp towel, but I always make it fresh for the best texture. Leftovers? Portion the dressing separately—it tastes better when mixed fresh.
Why You'll Love This Recipe
- No-Cook Crunch Factor: I swear by the wonton wrappers—crispy, sturdy, and zero effort to prep. Just toast them in a dry pan for 30 seconds, and suddenly you’ve got the perfect crunchy base without chopping a single thing.
- Umami Bomb Combo: That red bell pepper and chicken marinated in hoisin and sesame oil? It’s the kind of flavor that sticks with you. Sweet, salty, and just a little tangy—like a happy accident in every bite.
- Lunchbox Superstar: Between us, this is my go-to for packed lunches or quick dinners. The lettuce stays crisp, the chicken holds up, and it’s the one salad that actually improves overnight. (Yes, even on a Tuesday night.)
- Budget-Friendly Protein Hack: Skinless chicken breast is cheap, and wonton wrappers stretch farther than you’d think. I’ve fed four people for under $10, and somehow, there’s always leftovers for my next meal. Smart, right?
Step-by-step instructions for crispy Asian-inspired chicken salad
Here's how to make this refreshing salad with perfectly poached chicken and crispy wonton strips.
Poach the Chicken Breast for Maximum Tenderness
Bring a large pot of water to a gentle simmer and add the 1.5 lb boneless, skinless chicken breast. Season the water with the 0.5 tsp salt and 0.25 tsp black pepper. You want the water to be just below a full boil - tiny bubbles around the edges is perfect. This gentle cooking keeps the chicken moist and tender.
Poach the chicken for 12-15 minutes, until the internal temperature reaches 165°F. You'll know it's done when a knife slides in easily with no resistance. Remove the chicken and let it rest on a cutting board for 10 minutes before slicing. This resting time ensures the juices redistribute, giving you perfectly tender slices every time.
Prepare the Crispy Wonton Strips
Cut the 12 wonton wrappers into thirds lengthwise, creating 36 thin strips. Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add the wonton strips in a single layer and cook for 1-2 minutes per side until golden brown and crispy.
Transfer the crispy wonton strips to paper towels to drain excess oil. The key here is to keep moving them around in the pan so they cook evenly and don't stick. These crispy strips will add amazing texture contrast to your salad. Keep them warm while you prepare the rest of the components.
Make the Crunchy Peanut Dressing
In a small bowl, combine the 0.5 cup natural peanut butter, 0.25 cup soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tbsp honey. Whisk until smooth. In a separate small bowl, mix together the 2 cloves minced garlic and 1 tbsp freshly grated ginger root. Add this to the peanut mixture and whisk again until fully combined.
This dressing is where all the Asian-inspired flavors come together. The peanut butter gives richness, while the soy sauce and rice vinegar provide that perfect umami-tangy balance. The honey adds just enough sweetness to complement all the savory elements. Taste and adjust seasoning if needed - you might want to add a touch more soy sauce for saltiness or honey for sweetness.
Assemble the Salad with All Components
Tear the 4 cups butter lettuce leaves into bite-sized pieces and place in a large serving bowl. Add the 2 cups chopped romaine lettuce, 1 thinly sliced red bell pepper, and 1 julienned carrot. Thinly slice the poached chicken breast against the grain into ¼-inch thick slices and add to the bowl.
Sprinkle with the 3 thinly sliced green onions and top with the crispy wonton strips. Drizzle with the peanut dressing just before serving. The warm wonton strips will soften slightly when they hit the cool salad, creating that perfect texture contrast we're after. Toss everything together gently just before serving to keep those crispy wonton strips intact.
Garnish and Serve Immediately
Toast the 2 tbsp sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and golden. Sprinkle these toasted sesame seeds over the salad just before serving. The aroma will make your kitchen smell amazing and add another layer of texture to each bite.
Serve immediately while the wonton strips are still crispy and the dressing is at its best. This salad is perfect for lunch or as a light dinner. The combination of tender chicken, crunchy vegetables, crispy wonton strips, and rich peanut dressing makes every bite exciting and satisfying.
Pro Tips For Making Barefoot Contessa Chinese Chicken Salad
- Sear Chicken First: The recipe calls for poaching the chicken, but I swear by searing it first—just 2 minutes per side in a screaming-hot pan with a little oil. That crispy crust makes the lettuce wrap actually satisfying, not just soggy. (Yes, even if you’re impatient like me.)
- Toast Wonton Wrappers: Skip the dry, flimsy wrappers—brush them with neutral oil (like avocado) and toast them in a dry pan for 10-15 seconds per side. They’ll hold up better and taste like they belong in the dish, not just as a vehicle. (Your salad’s structural integrity will thank you.)
- Dry the Lettuce: Toss the butter and romaine leaves with paper towels after washing—every last drop. Wet lettuce turns the filling into a sad, watery mess, and no one wants that. (I learned this the hard way after crying over a soggy lunch.)
- Prep Bell Pepper Last: Thinly slice the red bell pepper right before assembling the salad—it oxidizes fast and turns limp. Keep it in the fridge until the last minute, and your crunch will still be there when you take that first bite. (No one wants sad, mushy peppers.)
Make-ahead tips for leftovers
Prep Ahead Strategy
Start by poaching the chicken and making the peanut dressing—both can be stored separately in airtight containers for up to 2 days in the fridge. The chicken stays juicy when wrapped in plastic wrap, and the dressing stays smooth if you whisk in 1 tsp water before storing.
This is my go-to method for busy weeknights when I want to assemble the salad quickly. 💡
Wonton Strip Shortcut
Make the wonton strips fresh day-of for maximum crunch, but you can bake them ahead and reheat at 375°F for 3-4 minutes to restore crispiness. I keep a batch of pre-cut wonton strips in the freezer—just spread them on a baking sheet and freeze solid before transferring to a bag.
Thaw overnight in the fridge before reheating. 🥟
Dressing Storage Tip
Store the peanut dressing in a jar with a thin layer of neutral oil (like avocado or vegetable oil) on top to prevent separation. When ready to use, whisk vigorously—it'll come together perfectly.
The oil layer acts as a natural barrier, keeping the dressing creamy and ready to drizzle. This trick works for any creamy dressings! 🥜
Lettuce Prep Hack
Wash and dry the lettuce thoroughly, then wrap it in a damp paper towel inside a plastic bag. Store in the fridge for up to 24 hours—this keeps it crisp longer than traditional storage methods.
I always do this when prepping salads ahead, and it prevents that sad, wilted look. 🥬
Assembly Timeline
Assemble the salad base (lettuce, veggies, chicken) up to 4 hours ahead and store in the fridge. Keep the wonton strips and dressing separate until serving. When ready to eat, simply add the crispy wonton strips and drizzle with dressing. This keeps everything at peak texture and flavor. 🍽️
Serving Suggestions
This salad reheats beautifully for lunch the next day—just toss with fresh dressing and crispy wonton strips. For a make-ahead brunch, serve with steamed edamame on the side. The contrast of warm edamame with cool salad is amazing. I often double the dressing recipe to have extra for leftovers. 💛
Nutrition facts
Frequently asked questions
Can I substitute the wonton strips with something else?
If you can't find wonton wrappers, try rice paper strips (lightly toasted) or thinly sliced cabbage for crunch. For extra protein, add crispy baked tofu cubes or roasted cashews. The key is maintaining that satisfying texture contrast—just aim for something that will stay crisp when mixed with the cool salad.
How do I prevent the peanut dressing from separating?
Whisk the dressing vigorously before storing, then add a thin layer of neutral oil (like vegetable or avocado oil) on top. This creates a barrier that keeps the ingredients suspended. When ready to use, give it a quick whisk—it should come together smoothly. For extra insurance, store it in the fridge and bring to room temperature before serving.
Can I make this salad ahead of time?
Yes! Prep the chicken and dressing up to 2 days ahead, storing them separately in airtight containers. Assemble the salad base (lettuce, veggies, chicken) up to 4 hours ahead, keeping the wonton strips and dressing separate until serving. Just add the crispy wonton strips and drizzle with dressing right before eating to maintain perfect texture.
What's the best way to reheat leftovers?
This salad reheats beautifully! Toss the leftovers with a little fresh dressing and crispy wonton strips (reheated at 375°F for 3-4 minutes) to restore crunch. For extra warmth, serve with steamed edamame or warm wonton soup on the side. The flavors actually improve after a night in the fridge!
Is this salad gluten-free?
Mostly, but check your wonton wrappers—many contain wheat. For a gluten-free version, use gluten-free wonton wrappers or substitute with rice paper strips. Also verify that your soy sauce is tamari (gluten-free) if needed. The rest of the ingredients are naturally gluten-free. Always double-check labels to be safe!