Sesame-Ginger Chicken Chopped Salad with Crispy Wontons

Steps

1. Step 1

   Put the chicken breasts in a saucepan just big enough to hold them. Add the ginger coins, halved scallions and salt, then add cold water to cover the chicken by 1 inch. Bring to a bare simmer over medium heat (small bubbles, never a rolling boil).

   10 min

   • 1 1/4 lb boneless skinless chicken breasts
   • 3 slices fresh ginger (coin-sized)
   • 2 scallions
   • 1 tsp kosher salt
2. Step 2

   As soon as it simmers, cover the pan, turn off the heat and let the chicken sit for 15–18 minutes, until cooked through (165°F at the thickest part). Lift it out onto a plate to cool.

   18 min, hands-off

3. Step 3

   Meanwhile, heat the oven to 400°F. Toss the wonton strips with the neutral oil on a large rimmed baking sheet until lightly coated, spread them out in a single layer and sprinkle with a little salt.

   5 min · 400°F

   • 16 wonton wrappers
   • 1 1/2 tbsp neutral oil, such as canola
   • salt
4. Step 4

   Bake the wonton strips for 6–9 minutes, tossing once halfway, until golden and crisp. Watch them closely at the end; they darken fast. Slide them onto a plate to cool.

   8 min, hands-off · 400°F

5. Step 5

   Spread the sliced almonds on the same baking sheet and toast in the oven for 4–5 minutes, until fragrant and lightly golden. Set aside to cool.

   5 min, hands-off · 400°F

   • 1/2 cup sliced almonds
6. Step 6

   In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, neutral oil, honey, grated ginger and garlic until smooth.

   5 min

   • 3 tbsp unseasoned rice vinegar
   • 2 tbsp soy sauce
   • 2 tbsp toasted sesame oil
   • 3 tbsp neutral oil, such as canola
   • 1 tbsp honey
   • 1 tbsp fresh ginger
   • 1 clove garlic
7. Step 7

   When the chicken is cool enough to handle, shred it into bite-sized pieces with two forks or your fingers. Toss it with 2 tablespoons of the dressing so it soaks up some flavor.

   5 min

8. Step 8

   In a large bowl, combine the napa cabbage, carrots, snap peas, scallions and cilantro. Add the shredded chicken and the rest of the dressing and toss well to coat.

   5 min

   • 1 small head napa cabbage (about 1 1/2 lb)
   • 2 carrots
   • 6 oz sugar snap peas
   • 4 scallions
   • 1/2 cup cilantro leaves
9. Step 9

   Add the toasted almonds, sesame seeds and most of the crispy wontons and toss once more. Taste and add a splash more vinegar or soy sauce if it needs it. Scatter the remaining wontons on top and serve right away, while they're still crisp.

   2 min

   • 1 tbsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026